Strawberry Rhubarb Crumble Bars (Printable Version)

Buttery oat crust and topping encase a tangy strawberry-rhubarb filling—golden, portable bars for gatherings.

# What You'll Need:

→ Crumble Base & Topping

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1 1/2 cups (135 g) rolled oats
03 - 3/4 cup (150 g) granulated sugar
04 - 1/2 cup (100 g) light brown sugar, packed
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1 cup (225 g) unsalted butter, melted

→ Strawberry Rhubarb Filling

08 - 2 cups (250 g) fresh strawberries, hulled and diced
09 - 2 cups (250 g) fresh rhubarb, diced
10 - 2/3 cup (135 g) granulated sugar
11 - 2 tablespoons cornstarch
12 - 2 teaspoons vanilla extract
13 - 2 teaspoons lemon juice

# Directions:

01 - Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, combine flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Add the melted butter and mix until cohesive, crumbly dough forms.
03 - Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumb mixture firmly into the prepared pan to form the base.
04 - In another bowl, toss together strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice until well combined.
05 - Spread the fruit mixture evenly over the base. Sprinkle the reserved crumb mixture evenly over the top.
06 - Bake for 40–45 minutes, or until the top is golden brown and the fruit is bubbling.
07 - Let cool completely in the pan before lifting out and cutting into bars.

# Expert Tips:

01 -
  • These bars are a clever way to use up early summer fruit before it turns overripe.
  • The buttery oat crumble almost always gets more compliments than the fruit filling, and that’s saying something.
02 -
  • Trying to cut the bars while warm leads to a crumbly mess every single time.
  • Letting the fruit macerate while you prep the crumble helps coax out even more flavor.
03 -
  • Always taste your rhubarb before using — some stalks are sweeter, some need extra sugar.
  • Swapping in a handful of raspberries or blueberries with the strawberries adds a new twist every time.
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