Mini Berry Crumb Bars

  • Prep time: 15 minutes
  • Baking time: 45 minutes
  • Makes: 16 squares
  • Freezing: Excellent
2 cups (500 mL) Robin Hood® Original All Purpose Flour
1 tsp salt
¾ cup (175 mL) All Vegetable Shortening, well-chilled
4-8 tbsp ice cold water
1.5L strawberries, quartered
2 cups (500 mL) chopped rhubarb
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
1/3 cup (80 mL) Robin Hood® Original All Purpose Flour
1 tbsp (15 mL) lemon zest
1 egg,beater
2 tbsp (30 mL) Sugar In The Raw® Natural Turbinado Sugar
1 Preheat oven to 350ºF (180ºC). Grease an 8" (20 cm) square cake pan and line with parchment paper.
2 Filling: Combine all ingredients and set aside.
3 Base: Combine flour, oats, brown sugar and baking powder in large mixing bowl. Stir well to blend.
4 Cut in butter with pastry blender or two knives until mixture is crumbly. Remove 1 cup of mixture and press remaining oat mixture into prepared pan. Top with filling.
5 Stir nuts into remaining crumb mixture. Sprinkle evenly over top. Pat lightly.
6 Bake in preheated oven for 45 minutes or until golden brown.
7 Cut into squares and serve warm with frozen yogurt or ice cream or cool and cut into smaller squares.