Print

Strawberry Rhubarb Crumb Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

Delicious and tangy Strawberry Rhubarb Crumb Bars featuring a buttery oat and walnut crust topped with a sweet and tart strawberry rhubarb filling, baked to golden perfection. Perfect for dessert or a snack, these bars combine the fresh flavors of fruit with a crunchy crumb topping for a delightful treat.

Ingredients

Crust & Topping

  • 1 1/2 cups (212g) all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup chopped walnuts (optional)
  • 3/4 cup salted butter (melted)
  • 2 teaspoons pure vanilla extract

Filling

  • 2 cups strawberries (chopped)
  • 1 1/2 cups rhubarb (chopped into 1/2-inch pieces)
  • 1 tablespoon lemon juice
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch

Instructions

  1. Prepare pan and preheat oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking dish with parchment paper, allowing overhang on the sides for easy removal of the bars once baked and cooled.
  2. Make the crumb mixture: In a large mixing bowl, combine the flour, rolled oats, baking soda, salt, light brown sugar, granulated sugar, and chopped walnuts if using. Pour in the melted salted butter and vanilla extract, stirring until the mixture is evenly moistened and crumbly.
  3. Form the base layer: Press about two-thirds of the crumb mixture firmly into the bottom of the prepared baking dish to create an even crust layer. Set aside the remaining one-third of the crumb mixture for the topping.
  4. Prepare the filling: In another bowl, toss together the chopped strawberries and rhubarb with the lemon juice to coat. Add the granulated sugar and cornstarch, stirring gently to evenly coat the fruit mixture and help thicken the filling during baking.
  5. Assemble the bars: Spread the strawberry rhubarb filling evenly over the pressed crumb base. Sprinkle the reserved crumb mixture evenly on top to form the crumbly topping.
  6. Bake the bars: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the topping is golden brown and the filling is bubbling.
  7. Cool and serve: Remove from the oven and allow the bars to cool completely in the pan. Use the parchment paper overhang to lift the bars out, then cut into 12 servings. Serve and enjoy!

Notes

  • Using parchment paper makes it easier to remove the bars from the pan without breaking.
  • Walnuts are optional but add a nice crunch and flavor.
  • Make sure the filling is bubbling before removing from the oven to ensure it is fully cooked and thickened.
  • These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a nut-free version, simply omit the walnuts.
  • Ensure rhubarb pieces are cut uniformly to cook evenly.

Find it online: https://cookedbysarah.com/strawberry-rhubarb-crumb-bars-recipe/