strawberry-rhubarb crumble squares

 Strawberry Rhubarb Crumble Squares - Global Dish - Stephanie Arsenault

Strawberry Rhubarb Crumble Squares - Global Dish - Stephanie Arsenault

 

Strawberry-Rhubarb Crumble Squares
Adapted from Martha Stewart
Makes 16

Ingredients:
STREUSEL TOPPING
1 cup all-purpose flour
½ cup granulated sugar
¼ teaspoon sea salt
1/3 cup butter, melted

FRUIT FILLING
1 cup chopped rhubarb
2 ½ cups sliced strawberries
1 tablespoon granulated sugar
¼ teaspoon pure vanilla extract
2 tablespoons all-purpose flour

CAKE BASE
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
½ cup butter, at room temperature
1 cup icing {confectioner’s} sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

Instructions:
1. Preheat oven to 350 degrees Fahrenheit; line an 8-inch square baking pan with parchment paper {leaving some overhang}, and lightly oil.

2. In a medium bowl, whisk together the flour, sugar, and salt for the streusel topping; mix in the melted butter with a fork until large crumbs are formed. Refrigerate mixture until ready to use.

3. In another medium bowl, mix the fruit filling ingredients together; set aside.

4. Make the cake base: in yet another medium bowl, whisk the flour, baking powder, and sea salt together; set aside. In a large bowl, beat butter and icing sugar together with an electric mixer on medium-high speed until light and fluffy. Add the eggs, one at a time, and then add the vanilla. With the mixer on low speed, add the flour mixture and mix until smooth. Transfer the batter to the prepared pan, and spread it out with a rubber spatula. Top with the fruit filling and then with the streusel topping.

5. Bake the cake in the preheated oven until it’s a nice golden colour and a toothpick inserted in the centre comes out with a few moist crumbs attached, about 50-60 minutes. Cool completely in pan, and then remove from the pan {using the oh, so handy parchment overhang} and cut into 16 squares.