Strawberry Rhubarb Crumb Bars
 
 
Ingredients
  • For the Rhubarb Filling:
  • ½ lb. rhubarb, cut into ¼'' pieces
  • ½ llb. strawberries, hulled and sliced ¼" thick
  • 2 tbsp. Dark brown sugar
  • ¼ cup (31 g) gluten free all-purpose flour
  • For the batter:
  • 1 cup (125 g.) All-Purpose Gluten-Free Flour Blend
  • ½ tsp. xanthan gum
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 6 tbsp. butter, softened
  • ½ cup (198 g.) granulated sugar
  • ¼ cup (51 g.) dark brown sugar
  • 1 large egg plus 1 egg yolk
  • 1 tsp. vanilla extract
  • For the Crumb Topping:
  • 1 cup (206 g.) brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 1 stick butter, melted
  • 1 cup (125 g.) All-Purpose Gluten-Free Flour Blend
  • 1 or 2 tbsp. Confectioner’s sugar, for garnish
Instructions
  1. For the filling, mix the rhubarb, strawberries, sugar, and ¼ cup gluten-free flour blend in a medium bowl. Set aside.
  2. Preheat oven to 350° F. Line bottom of an 8-inch square baking pan with parchment paper and grease with cooking spray or butter. In small bowl, combine flour blend, xanthan gum, baking powder, and salt.
  3. In a large bowl, beat 6 tbsp. butter with electric mixer on high speed until creamy. Beat in sugars. Add egg, egg yolk, and vanilla and beat until combined. On low speed, mix in dry ingredients until combined.
  4. To prepare the crumble, combine sugar, cinnamon, salt and melted butter in a small bowl. Stir in remaining 1 cup of flour.
  5. Spoon the batter into pan; spread evenly. Spread the strawberry-rhubarb mixture evenly over the batter. Sprinkle the crumble evenly over the fruit mixture.
Recipe by Allons-Eat! at https://www.allonseat.com/strawberry-rhubarb-crumb-bars/