Print

Strawberry Rhubarb Crumble Bars with Cream Cheese Icing

strawberry rhubarb crumble bars - featured image
Print Recipe

These strawberry rhubarb crumble bars feature a buttery crumble crust, a tangy strawberry and rhubarb filling, and a smooth cream cheese icing, making a perfect homemade dessert bar for spring and summer.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons cold water
  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 1 ½ cups (180g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour, granulated sugar, and salt. Add cold, cubed butter and cut into the dry ingredients using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces. Stir in vanilla extract. Gradually add cold water, mixing gently until dough just comes together. Avoid overmixing.
  2. Transfer about two-thirds of the dough to a greased 9×13-inch baking pan. Press evenly into the bottom and slightly up the sides to form a firm crust.
  3. In a medium bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Toss gently to coat and let sit for 5 minutes to macerate.
  4. Spoon the fruit filling evenly over the crust. Crumble the reserved dough over the top in chunks to create a rustic topping.
  5. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes until topping is golden brown and filling is bubbling. Tent with foil after 30 minutes if topping browns too quickly.
  6. Remove from oven and cool completely on a cooling rack for at least 1 hour before icing.
  7. In a small bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Add milk as needed to reach spreadable consistency.
  8. Spread cream cheese icing evenly over cooled bars. Cut into squares or rectangles and serve.

Notes

Keep butter cold to ensure flaky crumble texture. Do not overmix dough to avoid tough crust. Adjust sugar in filling based on tartness of rhubarb. Cool bars completely before icing to prevent melting. Use a warm knife for clean cutting. Frozen fruit can be used if thawed and drained.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, cream cheese icing, homemade dessert, spring dessert, summer dessert, easy dessert bars

Find it online: https://cooksybite.com/strawberry-rhubarb-crumble-bars-recipe-easy-homemade-dessert-bars-with-cream-cheese-icing/