Comments on: Strawberry Rhubarb Crumb Bars https://sallysbakingaddiction.com/strawberry-rhubarb-crumb-bars/ Trusted Recipes from a Self-Taught Baker Sun, 07 Jul 2024 17:46:27 +0000 hourly 1 By: Lilyw https://sallysbakingaddiction.com/strawberry-rhubarb-crumb-bars/comment-page-2/#comment-1224599 Sun, 07 Jul 2024 17:46:27 +0000 http://sallysbakingaddiction.com/?p=82253#comment-1224599 Super good! I used almond extract instead of vanilla, cardamom in place of cinnamon, and zested the whole orange. Everybody loved them!

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By: Lexi @ Sally's Baking Recipes https://sallysbakingaddiction.com/strawberry-rhubarb-crumb-bars/comment-page-2/#comment-1223300 Mon, 01 Jul 2024 14:14:35 +0000 http://sallysbakingaddiction.com/?p=82253#comment-1223300 In reply to Patricia.

Hi Patricia, it’s very important to start with *cold* butter for the crumble. Make sure to use it straight from the fridge here! Once all of the ingredients for the crust are mixed together, you should have just about 6 cups.

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By: Patricia https://sallysbakingaddiction.com/strawberry-rhubarb-crumb-bars/comment-page-2/#comment-1223294 Mon, 01 Jul 2024 13:48:05 +0000 http://sallysbakingaddiction.com/?p=82253#comment-1223294 My dough was also very sticky. It’s impossible to have six cups of dough based on 3 cups of flour and 1 cup of sugar.

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By: Dondie https://sallysbakingaddiction.com/strawberry-rhubarb-crumb-bars/comment-page-2/#comment-1219880 Wed, 19 Jun 2024 19:26:42 +0000 http://sallysbakingaddiction.com/?p=82253#comment-1219880 These bars were delicious!!! I used all rhubarb and added a bit more sugar and they were amazing!!!! Thank you






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By: Amanda Barrie https://sallysbakingaddiction.com/strawberry-rhubarb-crumb-bars/comment-page-2/#comment-1218962 Sat, 15 Jun 2024 17:09:34 +0000 http://sallysbakingaddiction.com/?p=82253#comment-1218962 In reply to LaRae.

I’ve successfully made so many similar recipes using GF flour, and I think this one will be no exception. I typically use Bob’s Red Mill, but I think other similar 1-to-1 GF flour blends should also work. This type of recipe lends itself very well to GF conversion!






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By: Trina @ Sally's Baking Recipes https://sallysbakingaddiction.com/strawberry-rhubarb-crumb-bars/comment-page-2/#comment-1218512 Thu, 13 Jun 2024 16:09:55 +0000 http://sallysbakingaddiction.com/?p=82253#comment-1218512 In reply to Nora S.

Hi Nora! It’s very important to start with *cold* butter for the crumble. Make sure to use it straight from the fridge here!

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By: Nora S https://sallysbakingaddiction.com/strawberry-rhubarb-crumb-bars/comment-page-2/#comment-1218501 Thu, 13 Jun 2024 15:18:24 +0000 http://sallysbakingaddiction.com/?p=82253#comment-1218501 I’ve made this recipe twice and it is so YUMMY and it gets rave reviews.
I do find the crumble mixture sticky, not like dry sand making it difficult to spread. I used a pastry cutter first time and the food processes the second time and the crumble mixture was the same. What can I being doing that is causing that?

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By: Lexi @ Sally's Baking Recipes https://sallysbakingaddiction.com/strawberry-rhubarb-crumb-bars/comment-page-2/#comment-1218221 Wed, 12 Jun 2024 15:06:54 +0000 http://sallysbakingaddiction.com/?p=82253#comment-1218221 In reply to LaRae.

Hi LaRae, we haven’t tested it, but let us know if you do!

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