Strawberry-Rhubarb Crumble Bars

Ingredients

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 cup unsalted butter, cold
• 1 large egg
• 2 cups diced 1/4-inch chunks rhubarb
• 2 cups diced strawberries
• 3 tablespoons white granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Directions

1. Set your oven to 375 degrees F. Coat a 9x13-inch pan with cooking oil, then fit it with parchment paper so 1 inch hangs over the sides.
2. In a medium-sized bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. Cut the butter into 1/2-inch pieces and scatter it over the flour mixture. Work the butter in with your fingers, pinching and rubbing until it’s blended through and the pieces are flattened and about the size of small peas.
3. Add the egg, mixing it in with a fork to start, then use your hand to bring it into the dough. It should still look crumbly.
4. Measure out 1 cup (about 170 g) of the crumbly dough and keep it aside. Pour the rest into the prepared pan, then press it down firmly with your hands or the flat bottom of a cup until you have an even layer across the bottom.
5. Stir the filling ingredients together in a bowl; you can use the same bowl from the dough, and there’s no need to wash it first. Spoon the mixture over the crust and spread it into an even layer.
6. Scatter the reserved crumbly dough over the fruit. Bake for 40 to 45 minutes, until the fruit is bubbling on top and the crumble is golden brown. Let it cool completely in the pan to room temperature.
7. Use the parchment paper overhang to carefully lift the whole slab onto a cutting board. Slice into bars. Serve at room temperature. Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.