Strawberry Rhubarb Crumble Bars
Preheat oven to 350°. Butter a 9'' square baking pan and line with parchment paper. (If you leave a slight overhang of parchment, it is easier to lift from the pan when baked.) Butter and flour parchment paper in pan, tapping out the excess flour. Set aside.
For the streusel
Whisk together the butter, brown sugar, coconut sugar and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
For the bars
In a medium bowl, combine rhubarb, strawberries, brown sugar, and ¼ cup of the all-purpose flour. Set aside. In another medium bowl, whisk the remaining all purpose and white whole wheat flour, baking powder, and salt.
In the bowl of an electric mixer, beat butter, sugar and agave until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Mix just until combined.
Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. Pull a few pieces of strawberry and rhubarb up through the streusel so that you can see it when it has finished baking.
Bake until golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached, about 50 to 55 minutes. Let cool completely in pan. Run a knife around the edge of the pan and carefully lift cake from pan. Cut into bars and dust with powdered sugar. Serve as is, or with crème frâiche or unsweetened whipped cream.
In Your Glass
The strawberry and rhubarb in this dessert really invite wines with similar red fruit characteristics such as a Grenache or Shafer Merlot. Or if you want to end your meal on a bubbly note, you can’t go wrong with a Champagne or sparkling blanc-de-noir, such Billecart Salmon, which is always on hand at our house. As a matter of fact, this would be brilliant with the whole meal — or at least in the beginning and back again at the end especially if you wanted to make certain to include a red in the lineup!