Strawberry Rhubarb Crumb Bars

• 分量: 12 servings
• 調理時間: 10 minutes
• 総時間: 55 minutes

材料

1 1/2 cups (212g) all-purpose flour

1 1/2 cups old-fashioned rolled oats

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup packed light brown sugar

1/2 cup (100g) granulated sugar

3/4 cup chopped walnuts (optional)

3/4 cup salted butter (melted)

2 teaspoons pure vanilla extract

2 cups strawberries (chopped)

1 1/2 cups rhubarb (chopped into 1/2-inch pieces)

1 Tablespoon lemon juice

1/3 cup granulated sugar

1 Tablespoon cornstarch

手順

Crumb layer

Preheat oven to 350°F. Prepare a square 9x9" baking dish by lining it with parchment paper so that the bars will be easy to remove and cut once they have cooked and cooled.

In a mixing bowl, combine the flour, oats, soda, salt, sugars and walnuts, if using. Add to the melted butter and vanilla to the oat mixture and stir to incorporate. When the crumb mixture is evenly moist, press 2/3 of it into the bottom of your prepared baking dish. Set aside the remaining 1/3 of the crumb mixture for the top layer.

Filling

In a separate mixing bowl, combine the chopped strawberries and rhubarb. Toss with the lemon juice, then add the sugar and cornstarch and stir to coat the fruit. Spread the strawberry rhubarb mixture evenly over the the bottom crumb layer, then sprinkle with the remaining 1/3 crumb mixture. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the filling is bubbling.

Remove from oven and allow to cool completely before cutting into bars.

栄養

• カロリー: 233 kcal
• 脂肪総量: 11 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 6 g
• トランス脂肪: 1 g
• コレステロール: 20 mg
• ナトリウム: 133 mg
• 炭水化物総量: 31 g
• 食物繊維: 2 g
• 糖質総量: 16 g
• タンパク質: 3 g