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A lusciously jammy filling of raspberries, blackberries and rhubarb paired with a buttery, brown sugary crumble crust and topping!

Razzleberry Rhubarb Bars

A lusciously jammy filling of raspberries, blackberries and rhubarb paired with a buttery, brown sugary crumble crust and topping!
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 9 Bars

Ingredients
  

Crumble:

  • 1 ¾ cups all-purpose flour
  • 1 cup old-fashioned oats
  • ½ cup chopped pecans
  • ¾ cup brown sugar
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon salt
  • 13 Tablespoons unsalted butter, softened and sliced into tablespoons

Filling:

  • 1 cup rhubarb, cut into half-inch pieces
  • 1 cup raspberries, fresh or frozen
  • 1 cup blackberries, fresh or frozen
  • ½ cup granulated sugar
  • 2 Tablespoons cornstarch
  • Pinch of salt
  • 2 Tablespoons freshly-squeezed lemon juice
  • 2 teaspoons lemon zest

Instructions
 

Make the Crumble:

  • Preheat the oven to 350°F. Line an 8-inch square baking dish with parchment paper and grease with nonstick cooking spray.
  • In a large bowl, combine the flour, oats, pecans, sugar, baking powder, cinnamon, and salt. Add the butter, and use a fork or pastry cutter to combine with the dry ingredients until mixture resembles loose crumbs. If mixture is too dry or doesn't hold together when squeezed in the palm of your hand, heat in the microwave for 20-30 seconds.
  • Press 2/3 of the mixture into the base of the lined baking dish, reserving the rest for the top. Bake for 15 minutes. In the meantime, make the filling.

Make the Filling:

  • In a medium saucepan, heat the rhubarb and berries over medium heat until they soften and their juices start to release, about 2-3 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the berries and continue cooking until it begins to form a thick sauce, about 3-5 minutes. Remove from heat and stir in the lemon juice and zest.

Finish Baking:

  • Once the bottom layer has baked for 15 minutes, remove it from the oven and spread the filling evenly on top. Sprinkle the remaining crumble evenly over the filling. Bake for another 28-30 minutes, or until filling is bubbling around the edges and the top is lightly golden.
  • Allow bars to cool completely in the pan before running a thin spatula or knife along the edges and using the parchment sides to lift the bars up and out of the pan onto a cutting board. Cut into squares and enjoy!