When rhubarb isn’t in season, you can substitute frozen rhubarb: partially thaw it, then pat it dry on paper towels before tossing it with the rest of the filling ingredients.
Makes 9 squares
PREP TIME: 20 minutes
COOKING TIME: 35 to 45 minutes
INGREDIENTS
FRUIT FILLING:
- 1 cup coarsely chopped fresh rhubarb
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 1 ½ Tbsp freshly squeezed lemon juice
- 2 tsp cornstarch
BASE AND TOPPING:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
INSTRUCTIONS
- Preheat the oven to 375ºF. Line the base and sides of a 9-inch square baking pan with parchment paper, leaving an overhang of paper on two facing sides. (This will help you remove the bars from the pan.) Set aside.
- For the fruit filling, gently toss together the rhubarb, raspberries, sugar, lemon juice and cornstarch in a medium bowl. Set aside.
- For the base and topping, whisk together the flour and baking powder with the sugar in a large bowl. Add the butter and egg. Using an electric mixer on low speed, or with a spatula, blend until the dough is moist but very crumbly.
- Divide the dough in half. Press one half of the dough over the base of the prepared pan.
- Spread the rhubarb mixture over the dough. Sprinkle the remaining dough over the rhubarb mixture to create a crumble top. Do not press it down.
- Bake until the fruit is bubbling and the topping is starting to brown, 35 to 45 minutes. Let cool completely in the pan on a wire rack.
- Using the parchment paper overhang, lift the squares from the pan to a cutting board. Cut into 9 squares. (The squares can be refrigerated in an airtight container for up to 1 week.)
CHANGE IT UP:
- Feel free to swap out the raspberries for your favourite seasonal berry—blueberries, blackberries or sliced strawberries all work well.
