YIELDS:16-18 serving(s)PREP TIME:15 minsTOTAL TIME:1hr 40 mins CAL/SERV380
INGREDIENTS FOR CRUST & CRUMBLE:3 c. (360 g.) all-purpose flour
1 1/2 c. (150 g.) old-fashioned rolled oats
1 c. (215 g.) packed light brown sugar
1 tsp. baking powder
1 tsp. kosher salt
1 1/2 c. (3 sticks) unsalted butter, cold, cubed
2 large eggs
2 Tbsp. whole milk
INGREDIENTS FOR FRUIT FILLING & ASSEMBLY:3 c. fresh strawberries (about 12 oz.), hulled, cut into 1/2" pieces
3 c. frozen rhubarb (about 1 1/2 lb.), thawed, drained and pressed dry, and sliced 1/4" thick
1/3 c. (66 g.) granulated sugar
1 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
Step 1: After centering a rack in the oven, preheat it to 375°. Apply cooking spray to a 13" x 9" pan to grease it. Line the pan with parchment paper, allowing two long, opposing sides to overhang.
DIRECTIONS FOR CRUST & CRUMBLE:
Step 2: Combine flour, oats, brown sugar, baking powder, and salt in a sizable bowl. Toss in butter and coat with dry ingredients. Keep adding butter and mashing it between your fingers until it's all mixed together and tiny pieces and pea-sized chunks start to appear.
Step 3: Beat together eggs and milk in a small bowl. Over the butter mixture, sprinkle. Toss gently with a fork to distribute. Continue folding crumble until moistened and holds together when squeezed, using a rubber spatula or clean hands.
Step 4: Press down to form a solid base by transferring about two thirds of the crumble mixture to the bottom of the prepared pan. The remaining crumble mixture should be refrigerated until needed.
DIRECTIONS FOR FRUIT FILLING & ASSEMBLY:
Step 1: Strawberries, rhubarb, cornstarch, granulated sugar, and lemon juice should all be mixed in a big bowl.
Step 2: Cover the crumble in the pan with the fruit filling. Remaining crumble mixture should be sprinkled over top, leaving some large and small chunks.
Step 3: Bake for about 35 minutes, or until the fruit is bubbling in the center and the crumble is golden brown on top.
Step 4: Allow the baking pan to cool for at least an hour. Bar should be moved to a cutting board using the overhanging parchment. Divide into halves. Heat or serve room temperature.