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Juneteenth Blackberry Rhubarb Bars Crumbly

Deliciously tart and sweet blackberry rhubarb bars with a crumbly topping, perfect for celebrating Juneteenth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust and Topping
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter melted
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
Filling
  • 2 cups blackberries fresh or frozen
  • 1 cup rhubarb chopped
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Method
 

Prepare the Crust
  1. Preheat the oven to 350°F (175°C). Grease the baking pan.
  2. In a mixing bowl, combine flour, brown sugar, melted butter, and salt. Mix until crumbly.
  3. Press half of the mixture into the bottom of the prepared baking pan.
Make the Filling
  1. In another bowl, combine blackberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Stir gently to combine.
  2. Spread the filling evenly over the crust in the baking pan.
Bake the Bars
  1. Sprinkle the remaining crumb mixture over the filling.
  2. Bake in the preheated oven for 30-35 minutes or until the topping is golden brown.
  3. Allow to cool before cutting into bars.

Notes

These bars can be served warm or chilled. They pair well with whipped cream or vanilla ice cream.