Strawberry Rhubarb Crumble Bars (Print Version)

Fruity bars combining strawberries and rhubarb on a buttery oat base with crumbly 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

# How-To:

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 Advice:

01 -
  • The magic happens when tart rhubarb meets sweet strawberries and that buttery oat crumble brings everything together
  • These bars transport well to picnics and potlucks, earning you compliments without the stress of finicky pastry
  • You can make them ahead and they actually taste better the next day when the flavors have had time to become friends
02 -
  • Let these cool completely before slicing, otherwise the fruit filling will be too loose and you will end up with a messy situation instead of neat bars
  • The crumble topping should still look slightly moist when you take them out of the oven, as it will continue to crisp as it cools
03 -
  • If using frozen fruit, do not thaw it first, but you may need to bake for an extra 5 to 10 minutes to evaporate the excess moisture
  • Add ½ cup chopped nuts to the reserved crumble topping for extra texture and flavor

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