Strawberry Rhubarb Crumble Bars (Printable)
Sweet, tart bars with juicy strawberries, tangy rhubarb, buttery crust, and golden oat crumble topping.
# What You’ll Need:
→ Crust & Crumble Topping
01 - 1 1/2 cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1/2 cup granulated sugar
04 - 1/2 cup packed light brown sugar
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 3/4 cup unsalted butter, melted
→ Strawberry Rhubarb Filling
08 - 2 cups fresh strawberries, hulled and diced
09 - 2 cups fresh rhubarb, diced
10 - 1/3 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 1 teaspoon lemon juice
13 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture forms moist, crumbly clumps. Set aside 1 cup of the mixture for the topping.
03 - Press the remaining crumble mixture firmly and evenly into the bottom of the prepared pan to form a compact crust layer.
04 - In a separate bowl, gently toss the diced strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated.
05 - Spread the fruit filling in an even layer over the pressed crust. Sprinkle the reserved 1 cup of crumble mixture evenly across the top.
06 - Bake for 40 to 45 minutes, until the topping is deep golden brown and the fruit filling is bubbling around the edges.
07 - Allow the bars to cool completely in the pan on a wire rack. Once set, lift the slab out using the parchment overhang and cut into 12 squares. Serve at room temperature or chilled.
# Expert Suggestions:
01 -
- The crumble layer does double duty as both crust and topping, which means less dishes and more texture in every bite.
- That sweet tart tension between strawberries and rhubarb hits differently than any plain fruit dessert ever could.
02 -
- Patience during cooling is not optional because cutting warm bars will cause the filling to run and the crust to crumble apart in your hands.
- Tossing the fruit with cornstarch right before assembling prevents it from sitting and releasing juice too early, which was a mistake I made on my second attempt.
03 -
- Reserve the crumble topping before it all gets pressed into the pan because trying to dig some out after pressing is a messy and frustrating battle you will not win.
- Dicing the strawberries and rhubarb to roughly the same size ensures even cooking and no surprised pockets of mush or crunch in the filling.