Strawberry Rhubarb Crumble Pie Bars
Imagine tangy, bright strawberry rhubarb pie filling sitting on top of a buttery crust and topped with soft vanilla crumble. Well you don’t have to imagine anymore, because you can make these gorgeous strawberry rhubarb crumble pie bars!
Ingredients: Strawberry Rhubarb Filling
2 and 1/2 cups chopped rhubarb
2 and 1/2 cups sliced strawberries
1 and 1/2 cups granulated sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/2 teaspoons lemon juice
1/2 teaspoons lemon zest
Crust and Crumble (adapted from here)
2 and 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons unsalted butter, chilled and chopped
1 egg yolk
1 teaspoon vanilla extract
Strawberry Rhubarb Pie Filling
Combine all ingredients in a large bowl.
Crust and Crumble
In a large bowl whisk together flour, sugar, baking powder and salt until well combined. Process in your food processor until mixture is crumbly.
In a small bowl whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
Remove 1 and 1/4 cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon pie filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.
Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40-45 minutes. Cool completely before cutting into squares.