Bumbleberry Crumb Bars
These Bumbleberry crumb bars, featuring a fruit filling and streusel topping, serve as a delightful breakfast or snack.
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Instructions
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Preheat the oven to 375 F.
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In a medium bowl, combine rhubarb, berries, lemon juice, and sugar; stir and let sit for 10 minutes.
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Cream 2/3 cup softened butter with 3/4 cup sugar. Beat in 1/2 teaspoon orange zest, 1/2 teaspoon vanilla, and 1 egg until fluffy, then stir in 4 teaspoons milk.
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Mix in 2 cups flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
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Line a 9x9-inch baking pan with parchment paper and evenly spread the cookie mixture, then bake for 10 minutes to set the base.
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For the streusel, whisk salt and brown sugar with melted butter, then use a fork to mix in flour until large crumbs form.
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Strain the fruit mixture, spread it over the cookie base, and top with 1/2 to 3/4 of the streusel.
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Bake for 40 minutes, or until the topping browns and the fruit softens.