Strawberry Rhubarb Crumble Bars (Printable)

Sweet strawberry and rhubarb bars with a buttery oat crust and crumbly topping for every occasion.

# What You’ll 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 Make It:

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 16 bars.

# Expert Advice:

01 -
  • The buttery oat crust stays tender underneath while getting perfectly crisp on top, which is a texture combination I cant get enough of
  • These bars walk that perfect line between not too sweet and let me tell you, the tangy rhubarb keeps things interesting
02 -
  • I once tried doubling the recipe in a 9x13 pan and the crust never quite cooked through in the center, so stick to the 8-inch square for the right ratio
  • If your fruit seems extra juicy, add another tablespoon of cornstarch or your bars might end up with a soggy bottom
03 -
  • Toss a handful of chopped pecans into the reserved crumble topping for extra crunch and a nutty flavor that complements the fruit
  • If using frozen rhubarb, dont thaw it first or it'll release too much liquid and make your bars soggy

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