Strawberry Rhubarb Crumble Bars (Printable Version)

Sweet strawberries and tangy rhubarb atop a buttery oat crust with a crunchy crumble topping.

# 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. Sprinkle the reserved crumb mixture evenly over the fruit filling.
06 - Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling.
07 - Cool completely in the pan on a wire rack. Lift out using the parchment overhang and cut into bars.

# Expert Tips:

01 -
  • The fruit filling becomes this perfect jammy consistency that holds together beautifully when you cut into bars
  • That oat crumble topping gets irresistibly crisp while staying tender underneath
  • They transport like a dream and actually taste better the next day
02 -
  • These absolutely must cool completely before cutting, or you'll end up with a delicious but messy fruit situation
  • If your fruit is extra juicy, add another tablespoon of cornstarch to prevent a soggy bottom
  • The crumble should look slightly underbaked when you take it out because it continues to crisp as it cools
03 -
  • Chop your strawberries and rhubarb into similar sized pieces so everything cooks evenly
  • Use a kitchen scale if you have one, because baking with precise measurements makes these foolproof

Go Back