Ingredients
Scale
- 1 cup all-purpose flour (or almond flour for keto strawberry rhubarb crumb bars)
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup sugar or monk fruit sweetener
- 1/4 tsp salt
- 1 1/2 cups chopped fresh strawberries
- 1 1/2 cups chopped fresh rhubarb
- 1 tbsp lemon juice
- 1 tbsp cornstarch (or chia seeds for keto version)
- 1/4 cup sugar (for filling)
- Optional: pinch of cinnamon or lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, mix flour, sugar, salt, and cold butter. Use a pastry cutter or fork to make a crumbly mixture.
- Press 2/3 of the crumb mixture into the prepared pan to form the base.
- In a separate bowl, combine strawberries, rhubarb, lemon juice, sugar, and cornstarch (or chia).
- Spoon the fruit mixture over the crust in an even layer.
- Sprinkle the remaining crumb mixture over the fruit.
- Bake for 35–40 minutes, until the top is golden and the filling is bubbling.
- Cool completely before cutting into bars.
Notes
- Store bars in an airtight container at room temp for 2 days or refrigerate up to 5 days.
- Bars freeze well for up to 2 months—wrap tightly.
- This recipe works great with Lucky Leaf strawberry rhubarb crumb bars filling if you need a shortcut.
- For a sugar-free option, make keto strawberry rhubarb crumb bars using almond flour and monk fruit sweetener.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian