Strawberry Rhubarb Crumble Bars (Print Page)
Sweet strawberries and tangy rhubarb layered over a buttery oat crust with crumbly topping in a fruity bar.
# What You Need:
→ Fruit Filling
01 - 1 ½ cups fresh strawberries, hulled and diced
02 - 1 ½ cups fresh rhubarb, diced
03 - ½ cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tsp lemon juice
06 - 1 tsp vanilla extract
→ Crust & Crumble
07 - 1 ½ cups all-purpose flour
08 - 1 cup old-fashioned rolled oats
09 - ½ cup granulated sugar
10 - ½ cup light brown sugar, packed
11 - ½ tsp salt
12 - ¾ cup unsalted butter, melted
13 - ½ tsp ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, toss together strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Set aside.
03 - In a large bowl, combine flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Pour in melted butter and mix until crumbly.
04 - Reserve 1 heaping cup of the crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared pan to form the crust.
05 - Spread the strawberry-rhubarb filling evenly over the crust.
06 - Sprinkle the reserved crumb mixture evenly over the fruit filling.
07 - Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
08 - Cool completely in the pan on a wire rack. Lift out using the parchment overhang and cut into bars.
# Expert Tips:
01 -
- The buttery oat crust strikes that perfect balance between tender and crisp, holding together just enough to support the jammy fruit filling without getting soggy
- Rhubarb's natural tang cuts through the sweetness creating this sophisticated flavor profile that keeps everyone coming back for just one more square
02 -
- Cooling completely is non-negotiable here. Cutting into these bars while they're warm will give you a sad, crumbly mess instead of neat squares.
- That bubbling fruit filling needs time to set up. The cornstarch continues working its magic even after the bars come out of the oven.
03 -
- If using frozen fruit, increase the cornstarch to 3 tablespoons since frozen fruit releases more liquid during baking
- These bars freeze beautifully for up to three months. Wrap individual squares in plastic wrap before freezing for easy lunchbox treats