Strawberry Crumb Bars

Last month I made the chocolate caramel slice bars from  donna hay magazine.  What a disaster.  I did everything that was asked of me, hence it wasn't enough.  The caramel filling didn't set and the parchment paper that lined the baking dish was one big sloppy mess ( didn't stop my friend Kate from eating around the edges, licking her fingers - oohing and awwing the whole time ).

I have decided to give her bars another go around.  I opted to go with something somewhat safe.  She has a recipe for rhubarb crumble slice.  I didn't have any rhubarb on hand, but I did have strawberries.  So instead, I made strawberry crumble bars.

They were well received.  Thank goodness! I do not do well with kitchen disasters.  I take it all very, very personal.  I needed these to be a winner!  And they were.

Strawberry Crumble Bars
adapted from donna hay magazine, issue #51
yield: 24 servings

ingredients:
shortbread crust
1/3 (75g) caster sugar
1 1/2 (225g) cups all-purpose flour, sifted
1/2 tsp. baking powder, sifted
1 egg, lightly beaten
100g unsalted butter, melted

strawberry filling
450g strawberries, hulled + chopped
3/4 cup (165g) caster sugar
1 tsp. vanilla extract

crumble topping
1 1/2 cups (225g) all-purpose flour, sifted
1/3 cup (75g) caster sugar
150g cold butter, chopped

instructions:
• preheat oven to 350*.  lightly grease an 9 x 12" baking dish.  line with parchment paper and butter the paper.
for the shortbread crust:
• place the sugar, flour, baking powder, egg and butter in a bowl and mix to combine.
• press into your prepared pan.  bake for 20-25 minutes or until golden and firm.
strawberry filling:
• toss the strawberries, sugar, and vanilla.  set aside
for the topping:
• place the flour, sugar and butter in a large bowl and mix to combine.  the mixture should resemble coarse bread crumbs.
• spoon the strawberries over the cooked base and top with the crumble topping.
• bake 35-40 minutes or until golden.  cut into 2" squares!  dust with a little confectioner's sugar!