Strawberry Rhubarb Crumble Squares

This recipe is our second feature from Maria! Be sure to follow her on Instagram at @take_a_bake_break for more allergen friendly dessert recipes!

Free from: peanuts, nuts, egg, and soy

Crust ingredients:

2 cups flour

1 3/4 sticks melted butter

Directions: Combine ingredients. Press into a 9x13 inch pan and bake for 15 min at 350 F.

Crumble topping ingredients:

1 1/2 cups flour

1 stick cold butter

1/2 cup brown sugar

1 tsp cinnamon

2 tbsp water.

Directions: Combine ingredients. Cover cooked crust with 3/4 cup strawberry rhubarb jam and let the topping bake for 15 more minutes. Let cool before cutting into squares and serving.

Maria's Bio:

Hey! I’m Maria Maiotti and I am allergic to peanuts, treenuts (all except almonds), fish, shellfish, sesame, and soy. I like baking my own treats that are safe! So here’s a recipe so you can do the same, and feel free to follow my baking instagram account, @take_a_bake_break!