Strawberry Rhubarb Crumb Bars
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These Strawberry Rhubarb Bars have an irresistible crumb topping and a gooey fruit filling. It’s the perfect dessert to make when rhubarb is in season. This is one of those desserts everyone will love!
Strawberry Rhubarb Bars with Crumb Topping
It’s not too often throughout the year that my local grocery store has fresh rhubarb, but when it does, I always have to grab some. I absolutely love the strawberry rhubarb combination and how the sweetness of the strawberries and the tartness of the rhubarb balance each other out so perfectly.
And when you pair that combination with a buttery, sweet, vanilla, oat crumble topping, you know it’s going to be good — and let me tell you, these strawberry rhubarb bars are unbelievably delectable!
It’s one of those sweets that you’ll keep finding yourself heading back to the kitchen and cutting off little squares after little squares until half the pan is gone, because there’s just no resisting them! They are one of my all-time favorite fruit bars, and that is saying something!
The Perfect Crisp Recipe
There are plenty of debates around cobblers versus crisps versus crumbles versus buckles. I don’t discriminate! All I know is I love warm, baked fruit with buttery, crunchy toppings. This is a delicious crisp recipe with a special bottom layer that allows for slices of bars.
They have the most amazing texture with a crisp topping and very bottom layer, then that middle layer next to the fruity filling is kind of chewy and soft like a cookie. I will never stop dreaming about these strawberry rhubarb, and I love that they are easy to make (and no mixer is required)!
If you like these, you’ll also have to try my Lemon Creme Crumb Bars and my Pumpkin Pie Crumb Bars (who says you need to wait until fall to bake with pumpkin? Definitely not me. I often take pumpkin chocolate chip cookies to the beach in the summer. So random I know, but so right).
For now, start with these rhubarb strawberry bars, because you’ll have a better chance of getting fresh rhubarb stalks and fresh strawberries in the summer months. Then next week try the lemon version, then the week after that the pumpkin. That sounds like a well-planned, wonderful three weeks to me!
Strawberry Rhubarb Bars Ingredients
- All-purpose flour
- Baking soda
- Kosher salt
- Old-fashioned oats or oatmeal
- Brown sugar and granulated sugar
- Cold unsalted butter
- Vanilla extract
- Strawberries
- Rhubarb
- Lemon juice
- Cornstarch
How to Make Strawberry Rhubarb Bars
Instructions
- Preheat oven to 350 degrees F and prep the baking dish.
- Mix together the crumb topping ingredients (melted butter, flour, baking soda, salt, oats, two types of sugar, and vanilla).
- Press 2/3 of the crumble topping into the bottom of the baking dish. Set aside the remaining 1/3.
- To make the filling, mix together lemon juice, diced strawberries, and rhubarb in a large bowl.
- In another bowl, whisk together sugar and cornstarch. Add to fruit mixture and toss to coat.
- Pour the fruit mixture on top of the bottom crumb layer in the baking dish. Then top with the remaining crumble topping.
- Bake 45 – 50 minutes, or until top is golden brown and bubbling.
- Cool on a wire rack, then cut into squares.
Can I Use Frozen Fruit in This Recipe?
Frozen fruit should work in this recipe, but you may miss out on some of the fresh flavor. I recommend you thaw it first and drain off as much excess liquid as possible.
How to Store Strawberry Rhubarb Crumble
Because these crumb bars are cooked, you can store them in an airtight container on your counter. If you store these in the fridge, the crumb topping will get mushy.
Tips for the Best Strawberry Rhubarb Crisp
- Let these cool before cutting into them. The hot fruit filling will burn your mouth!
- These crumb bars pair perfectly with a scoop of vanilla ice cream.
- You have to use old-fashioned oats in this recipe — quick or steel-cut oats won’t work here.
- Serve with yogurt and a drizzle of honey for a dessert-like breakfast!
- Top with a few tablespoons of whipped cream for a special occasion.
- Add a teaspoon of cinnamon to taste to your sugar mix for more complexity.
- Swap butter for coconut oil to make this dairy-free.
- Orange zest is another great addition.
- Try a gluten-free flour like almond flour or another healthy option like whole wheat flour.
More Crumb Bars You’ll Love:
More Rhubarb Recipes to Try:
Follow Cooking Classy
Strawberry Rhubarb Bars
Ingredients
Crumb layers
- 1 1/3 cups (188g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups (120g) rolled old fashioned oats
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (110g) granulated sugar
- 3/4 cup (170g) unsalted butter, melted
- 2 tsp vanilla extract
Filling
- 1 3/4 cups (273g) hulled and diced strawberries (from 12 oz whole)
- 1 1/2 cups (190g) diced rhubarb, sliced 1/4-inch thick
- 1 Tbsp fresh lemon juice
- 1/3 cup (71g) granulated sugar
- 1 Tbsp (9g) cornstarch
Instructions
- For the crumb layer: Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment*.
- In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.
- Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened.
- Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.
- For the filling: Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice.
- In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat.
- Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top.
- Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes.
- Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.
Notes
- *If you don't care to lift the bars out of the pan before cutting, you can just butter the dish, no parchment needed.