Strawberry Rhubarb Crumble Bars are a perfect mix of sweet and tangy with a crumbly, buttery crust that holds it all together. The fresh strawberries add a juicy burst of flavor while the rhubarb brings a lovely tartness that balances the sweetness just right. Topped with a golden crumble, these bars are a delightful treat for any time of day.
I always look forward to making these bars when rhubarb is in season because the combination of berries and a little tartness makes them feel so fresh and light. One of my favorite things is how easy they are to slice and share, making them great for picnics or casual gatherings. Plus, the crumble on top is the best part—crispy, buttery, and a little crunchy, which adds such a nice texture.
When I serve these bars, I like to add a scoop of vanilla ice cream or a dollop of whipped cream to make them extra special. They’re a perfect mix of comforting and bright, and somehow everyone always ends up asking for seconds. If you want a simple yet unforgettable dessert with a hint of springtime in every bite, these Strawberry Rhubarb Crumble Bars are just the thing.
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb adds tartness that balances the sweetness. If rhubarb is hard to find, try using green apples or adding lemon zest for a similar tang.
Strawberries: Use ripe, fresh strawberries for natural sweetness and color. Frozen berries can work in a pinch, but fresh ones give the best texture.
Butter: Cold, unsalted butter is key for a tender, crumbly crust. You can use salted butter but reduce added salt in the recipe.
Rolled oats: Oats give the crumble topping nice texture. If allergic or avoiding oats, you can swap with chopped nuts or extra flour.
Cornstarch: Helps thicken the juicy fruit filling so bars aren’t soggy. Tapioca starch is a good alternative.
How Do You Make Sure the Fruit Filling Isn’t Too Watery?
Fruit fillings can get juicy while baking, leading to soggy bars. Here’s how to keep it just right:
- Use cornstarch: It thickens the juices as the bars bake.
- Toss fruit with sugar and cornstarch: Do this before baking so the mixture coats the fruit evenly.
- Drain excess liquid: If fruit is very juicy, drain some liquid before mixing with dry ingredients to prevent sogginess.
- Let bars cool completely: Cooling helps the filling set up for clean bar slices.
Equipment You’ll Need
- 9×13-inch baking pan – Ideal size to hold all the layers and make clean cuts.
- Parchment paper – Makes it easy to lift out the bars and avoids sticking.
- Medium mixing bowls – For tossing fruit and mixing dough; a few are handy for prep work.
- Pastry cutter or forks – To cut butter into the dry ingredients for a crumbly texture.
- Measuring cups and spoons – For accurate ingredient amounts.
- Silicone spatula – To spread the crust and filling evenly and scrape bowls clean.
Flavor Variations & Add-Ins
- Use blueberries or raspberries: Mix in other berries for different flavors and colors.
- Add chopped nuts: Stir in walnuts or almonds in the crumb topping for extra crunch.
- Spice it up: A pinch of ginger or nutmeg adds warmth and depth.
- Swap honey or maple syrup for some of the sugar: Adds a different sweetness and flavor complexity.
Strawberry Rhubarb Crumble Bars
Ingredients You’ll Need:
For the Crust and Crumble:
- 2 cups all-purpose flour
- 1 cup rolled oats
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
For the Filling:
- 2 cups rhubarb, diced (about 1/2-inch pieces)
- 2 cups fresh strawberries, hulled and roughly chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, 15 minutes to bake the crust first, then another 35-40 minutes to bake the filled bars. Allow 1-2 hours cooling time for the filling to set properly before cutting and serving.
Step-by-Step Instructions:
1. Prepare the Crust and Crumble:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang to easily lift the bars later. In a large bowl, mix together the flour, oats, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized bits. Set aside about 1 cup of this crumble mixture for the topping.
2. Bake the Crust:
Press the remaining crumble mixture evenly into the bottom of the prepared pan to form the crust. Bake it in your preheated oven for 15 minutes or until it’s lightly golden. This gives a nice foundation for your fruit filling.
3. Prepare and Add the Filling:
While the crust bakes, combine the diced rhubarb, chopped strawberries, sugar, cornstarch, vanilla extract, and cinnamon in a medium bowl. Toss until the fruit is well coated. When the crust is done, spread this fruit mixture evenly over it.
4. Add the Crumble Topping and Bake:
Sprinkle the reserved crumble mixture evenly over the fruit layer. Return the pan to the oven and bake for about 35-40 minutes, or until the crumble topping is golden brown and the fruit filling is bubbly.
5. Cool and Serve:
Remove the bars from the oven and let them cool completely in the pan on a wire rack. This may take a couple of hours, allowing the filling to set for clean cutting. When cool, use the parchment paper overhang to lift the bars out of the pan. Slice into squares or bars. Serve them as they are or with a scoop of vanilla ice cream or whipped cream for a yummy touch.
Can I Use Frozen Strawberries or Rhubarb?
Yes, you can use frozen fruit, but make sure to thaw and drain any excess liquid first to prevent soggy bars. Pat the fruit dry with paper towels before mixing with sugar and cornstarch.
How Should I Store Leftover Bars?
Store leftover bars in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving for the best texture.
Can I Make These Bars Ahead of Time?
Absolutely! They actually taste great the next day as the flavors meld. Just bake and cool completely, then cover tightly and refrigerate. Bring to room temperature before cutting and serving.
What Can I Substitute for Butter?
You can swap unsalted butter with an equal amount of coconut oil or a vegan butter alternative if you want a dairy-free option. Keep it cold for the best crumble texture.
