A summer favorite treat, this Silk Chocolate Strawberry-Rhubarb Crumble Bars is easy to bake and packs in a lot of fruity flavor

If strawberry-rhubarb crumble bars sound intriguing to you, and you also happen to love chocolate, not just any kind, but the best like the silky smooth Cadbury Dairy Milk Silk Chocolate, then this recipe is for you. Get your hands on some rhubarb, strawberry, your favorite plain milk chocolate and some pantry staples and get baking! These bars are the perfect combination of fruity sweetness and chocolate goodness and perfect for all occasions be it picnics, after-meal dessert, snack or even gifting. What makes these bars truly stand out is the addition of the silky smooth milk chocolate, which blends seamlessly into the crumble, melting into pockets of sweetness that is a delight in every bite.

Strawberry Rhubarb Crumb Bars with Silk Chocolate
Ingredients:
For the Topping Mixture:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon, optional
- 1/4 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- 2 tsp vanilla extract
- 1/4 cup milk
- 1/3 cup old-fashioned whole rolled oats
- 1 cup Cadbury Dairy Milk Silk Chocolate, chopped
Strawberry Rhubarb Filling:
- 2 1/2 cups strawberries, chopped
- 2 1/2 cups rhubarb, sliced to 1/2 inch pieces
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp orange zest
- Optional: 1/4 cup Cadbury Dairy Milk Silk Chocolate, finely chopped

Instructions:
- Preheat the oven to 180°C, then line the bottom and sides of a 9×13-inch baking pan with parchment paper, with enough overhanging the sides, so you can lift the bars from the pan with ease. Set aside.
- Make the crumble mixture for the crust and topping, next. Take a big bowl, add the flour, sugar, baking powder, cinnamon, and salt. Break any lumps, sift for best results and mix.
- Add in the cubed butter, and using a fork, mix it in until all the flour is coated and it resembles pea-sized crumbs.
- Add and whisk the egg, milk, and vanilla extract in a small bowl. Pour this liquid over the flour-butter mixture and slowly mix. Use a spatula or spoon until it resembles moist crumbly sand.
- Dump the milk chocolate pieces into the bowl, stir carefully to mix it in.
- Set aside 2 cups of this mixture for the topping and press the remaining mixture into the prepared pan to make a solid crust.
- Let’s make the strawberry rhubarb filling, take a bowl and add the chopped strawberries, rhubarb, sugar, cornstarch, and orange zest. Mix all of them until coated with the cornstarch.
- If you want extra chocolate, fold in some extra chopped milk chocolate. Spread the filling evenly over the prepared crust.
- Sprinkle the remaining half of the crumble mixture over the filling, then scatter the oats on top. Use the back of a spoon to lightly press down the topping to make it stick to the filling.
- Bake for 42-50 minutes; the top of the dessert will lightly brown and a toothpick inserted into it should come out mostly clean.
- Remove the tray from the oven and let it cool completely, over a wire rack. It should significantly cool down within 1 hour, after which refrigerate the tray to speed up cooling.
- Cut the crumb bars into squares and enjoy!
Notes:
- These bars can be stored at room temperature in an airtight container for up to 2 days or in the fridge for up to 1 week.
- If you’re a big fan of chocolate, feel free to use more than 1 cup of milk chocolate chips, or you can even add dark chocolate chips for a slight contrast in flavor.
- If rhubarb is out of season or hard to find, you can substitute with other tart fruits like green apples, or you could even use a combination of raspberries and strawberries for a berry-packed filling.

- Use a dairy-free butter substitute and plant-based milk to make this recipe dairy-free. Just make sure your chocolate chips are also dairy-free if you’re aiming for a fully dairy-free treat.
- For a firmer, more cookie-like texture, refrigerate the bars for several hours before cutting. This makes them easier to slice into neat squares.

- For a fancy touch, melt some extra milk chocolate and drizzle it over the cooled bars for an added chocolatey finish.
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