Strawberry Rhubarb Crumble Bars

For the filling:
Prepare and chop strawberries and rhubarb and add to the pan. In a medium bowl, mix together sugar, salt, and cornstarch. Pour mixture over strawberries and rhubarb. Add in the lemon juice and zest and mix all together. Place the 9x13 pan on a cookie sheet just as insurance to keep from spilling over in your oven. Bake the strawberry mixture at 375°F for 50 minutes or till all the fruit is nice and soft and the juices start to thicken. 


Let this mixture set while you make the crumble base and topping. 

Preheat oven to 350°F

Cream together the butter, sugar, vanilla, and salt. Once this mixture comes together, add in the flour and mix together. I like to do this with my hands but you can use the mixer of your choice. Work this together till the texture is like wet sand. It should hold a form but not be super wet. 


Separate the dough into half. Press one half into a 9x13 pan lined with parchment. Press down firmly to make a stiff crust. Layer on your rhubarb filling--I kind of just eyeball it and decide how much I want in my bars...so this parts up to you. 


With the second half of the crumble dough, add in 1/2 c old fashioned oats and mix in with hands. Now liberally layer on this to the strawberry rhubarb filling. 


Bake in the oven at 350°F for 30 minutes. It will turn slightly golden but not ever really brown--it doesn't contain eggs to give it that golden color.


Let set at room temp to cool, then slice and enjoy!