Strawberry Rhubarb Crumble Bars

• CRUMBLE: 1 c plus 3 T unsalted cold butter
• 2 1/2 c flour
• 3/4 c graham cracker crumbs
• 1/2 c plus 2 T large flake oats
• 1/2 c white sugar
• 3/4 c brown sugar, packed
• 1/8 t salt
• zest of one lemon
• 1 egg
• 1 egg white
• FILLING: 3 c rhubarb sliced into 1 cm pieces
• 3 c strawberries, halved and sliced
• 1/2 c sugar
• 2 t vanilla
• 1 T plus 2 t corn starch

1. Preheat oven to 375 F, and grease 9x13 tray or pan. Grate butter onto a plate and place in freezer.
2. In a large bowl, mix flour, crumbs, 1/2 c oats, sugars, zest and salt. Add egg and white, mix into dry ingredients.
3. Add frozen butter to crumble mixture. Use your hands to rub butter into crumble until it resembles peas. Remove 2 cups of crumble for topping and stir 2 T oats into this.
4. Press remaining crumble into greased pan evenly.
5. In medium bowl, stir all filling ingredients. Spread on pressed crumble. Top with reserved crumble.
6. Bake 45-50 minutes until golden and bubbling. Allow to cool completely before cutting into 20 squares.

crumble, flour, graham cracker crumbs, t, white sugar, brown sugar, salt, zest of one lemon, egg, egg, rhubarb, strawberries, sugar, vanilla, t

Taken from www.epicurious.com/recipes/member/views/strawberry-rhubarb-crumble-bars-52951231 (may not work)