"Strawberry Crumble Cake" (Strawberry Rhubarb Crisp)

Adapted from Smitten Kitchen's Strawberry Rhubarb Crisp Bars (https://smittenkitchen.com/2014/05/strawberry-rhubarb-crisp-bars/)

Recipe

• 2 cups rolled oats

• 1-1/2 cups all-purpose flour

• 1 cup brown sugar

• 1/2 teaspoon salt

• 6 tablespoons browned butter

• 1/2 teaspoon vanilla extract

• 1-1/2 cups diced rhubarb

• 2-1/2 cups diced strawberries

• 1 tablespoon tapioca starch

• 2 tablespoons lemon juice

• 1 tablespoon sugar

Preheat oven to 350F.

Combine oats, flour, brown sugar, salt, browned butter, and vanilla extract in a medium-sized bowl and stir until large clumps form. Reserve 1/2 cup of the crumble mixture. Pour the remaining mixture into a 9" x 13" pan lined with parchment paper. Press the mixture evenly into the pan.

Add the rhubarb and strawberries to the same mixing bowl. Toss the fruit with tapioca starch, lemon juice, and sugar. 

Spread the fruit over the crumble mixture in the pan. Sprinkle the reserved 1/2 cup of crumble mixture over the fruit. Bake for 30 to 40 minutes, or until the crumble is golden brown and the fruit mixture is bubbling.

Cool, cut, and serve with vanilla ice cream.

Notes

July 17, 2020

• Use tapioca starch

  • Don’t sub cornstarch and make a slurry using the lime juice. I tried to bake the bars until the fruit mixture was bubbling (to activate the cornstarch). The bottom of the dessert was over-baked and some of the crumble topping turned very brown and tasted over-baked as well.

• Increase amount of crumb topping as it is the best part