Strawberry Rhubarb Crumble Bars (Printable)
Juicy strawberries and tangy rhubarb in a buttery crust with a golden oat crumble—sweet-tart bars for sharing.
# 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 light brown sugar, packed
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
# Steps:
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 crumb mixture firmly and evenly into the bottom of the prepared pan to form a compact crust layer.
04 - In a separate bowl, toss the diced strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread the filling in an even layer over the crust.
05 - Scatter the reserved crumb mixture evenly over the fruit layer, allowing some fruit to peek through for a rustic look.
06 - Bake for 40 to 45 minutes until the topping is deep golden brown and the filling is visibly bubbling at the edges.
07 - Allow the bars to cool completely in the pan on a wire rack. Once set, use the parchment overhang to lift the slab out and cut into 12 even bars. Serve at room temperature or chilled.
# Expert Tips:
01 -
- The crumble doubles as both crust and topping, which means less dishes and more laziness on a weekend afternoon.
- That tangy rhubarb cuts through the sweetness perfectly, making each bar feel balanced instead of heavy.
02 -
- Patience while cooling is nonnegotiable because cutting warm bars turns them into a delicious but unsightly puddle.
- Tossing the fruit with cornstarch right before assembling prevents a watery layer at the bottom.
03 -
- Press the crust firmly enough that it holds together but not so hard that it becomes dense, because a little airiness is what makes it pleasant to eat.
- Freeze the cut bars in a single layer before stacking them with parchment between layers so they never stick together.