Get the Recipe: Strawberry Rhubarb Squares
Easy homemade strawberry rhubarb squares with a homemade strawberry rhubarb filling, between an oatmeal crumb base and topping.
Ingredients
Filling:
- 1 1/2 cups rhubarb, diced, fresh or frozen
- 1 1/2 cups strawberries, fresh or frozen, diced
- 1 Tablespoon lemon juice
- 3/4 cup white sugar
- 3 Tablespoon cornstarch
- 1 teaspoon vanilla, or vanilla bean paste
Base/Topping:
- 1 1/2 cups large flake,old-fashioned rolled oats
- 1 1/4 cups all-purpose flour, spooned and levelled
- 6 Tablespoons whole wheat flour
- 3/4 cups light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt, or 1/4 tsp fine salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter, melted
Instructions
- In a medium saucepan, stir together the rhubarb, strawberries, lemon juice, white sugar and cornstarch. Heat over medium heat on the stove-top, stirring regularly. When the fruit softens sufficiently, use a potato masher to break it up into smaller pieces. Continue cooking until mixture comes to a boil and thickens, then remove from heat. Stir in vanilla. Allow mixture to cool to lukewarm before proceeding (or can be made ahead and refrigerated. Bring back to room temperature before proceeding).
- Heat oven to 350F degrees (not fan-assisted) and line an 8 x 8-inch pan with parchment paper with overhang on all sides.
- In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
- Press 2/3 of the crumb mixture into an even layer at the bottom of the prepared pan. Spread the cooled strawberry rhubarb filling in an even layer over the crust, then sprinkle the remaining crumb mixture evenly over the top of jam.
- Bake until jam bubbles at edges and streusel is lightly browned, 30 to 35 minutes. Cool completely before slicing into 12 pieces. (*I like to cool to room temperature and then refrigerate a bit before slicing. It just makes for a neater slicing if you'd like to serve it as neat squares).
- These squares keep well stored covered, at room temperature for several days, though the crumble does tend to soften somewhat over time. Don't hesitate to make them ahead.
Notes
Tips!
- Be sure to line your baking pan with parchment paper, leaving an overhang that allows you to grab and lift the squares out of the pan.
- I like to refrigerate the squares for a bit before cutting. It just makes them easier to cut for neater squares.
- Feeding a crowd? Double the recipe and bake it up in a 9x13-inch pan instead.
Serving: 1 serving, Calories: 318 kcal, Carbohydrates: 49 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 7 g, Cholesterol: 30 mg, Sodium: 104 mg, Potassium: 156 mg, Fiber: 2 g, Sugar: 27 g, Vitamin A: 370 IU, Vitamin C: 12.3 mg, Calcium: 40 mg, Iron: 1.4 mg
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