Strawberry and Rhubarb Crumble Bars

Ingredients:

For the crust and crumble topping:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted

For the strawberry-rhubarb filling:

• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh rhubarb, cut into 1-inch pieces
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, melted

For the whipped cream (optional):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions:

Preparing the crust and crumble topping:

1. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
2. Add in melted butter; stir until mixture is evenly moistened.

Making the strawberry-rhubarb filling:

1. Combine sliced strawberries, rhubarb pieces, granulated sugar, and cornstarch in a large bowl. Stir to coat fruit with dry ingredients.
2. Let mixture sit for 15-20 minutes, allowing juices to release.

Assembling and baking the bars:

1. Preheat oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. Press 2/3 of the crumble topping into prepared baking dish.
3. Spread strawberry-rhubarb filling over crust, leaving a 1-inch border around edges.
4. Top with remaining crumble mixture; press down gently to seal.

Baking and cooling:

1. Bake for 40-45 minutes or until golden brown on top and fruit is tender.
2. Remove from oven and let cool in dish for 10 minutes.
3. Transfer cooled bars to a wire rack to cool completely.

Serving:

1. Serve warm with whipped cream if desired.
2. Store cooled bars at room temperature for up to 3 days or freeze for longer storage.

Note: This recipe generates a unique variant of the original "Apple baked crumble" by incorporating strawberry and rhubarb into the filling, while maintaining the oat-based crumble topping.