Strawberry Rhubarb Crumble Bars

These easy strawberry rhubarb crumble bars are made with sweet strawberries and tart rhubarb, a quick oat crumbly topping, and then optionally drizzled with icing. Soft, tender, and full of flavor!

Why this recipe works

Strawberry rhubarb crumble bars are basically rhubarb crumble, but with a thicker consistency allowing you to cut and serve in individual portions that hold their shape. We love making these crumble bars if we plan on taking them to a potluck or get together in place of a full crumble- which we normally reach for when we have guests over.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

TOPPING – The topping is made from quick oats mixed with flour, light brown sugar, granulated sugar, baking soda, cinnamon, salt, and unsalted butter. If you plan on using salted butter in this recipe instead of unsalted, omit the salt called for in the ingredients list for the crumble topping. Optionally drizzle with homemade icing made from powdered sugar and milk.

FILLING – Fresh strawberries and rhubarb are paired with lemon juice, sugar, and cornstarch for the filling. The acidity from the lemon juice helps crumble bars stand independently when sliced and also cuts back on the sweetness, giving it a nice balanced taste!

How to Make Strawberry Rhubarb Crumble Bars

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Combine all topping ingredients, except the butter, in a large bowl and mix together. Add the butter and work until all is crumbly and somewhat wet looking. We don’t want any dry spots in the mix.
   
   EXPERT TIP – You can use a pastry cutter or two butter knives, scissor style, to mix the crumble. I find it easiest to just use my fingers to combine the topping ingredients.
   
   
2. Take 2/3 of the bowl contents (approximately 3 scant cups) and press into a parchment-lined
   8×8 baking dish. Pat it down firmly with the palm of your hand or the back of a measuring cup.
3. Toss prepared strawberries and rhubarb in a large bowl with lemon juice. Sprinkle sugar and cornstarch over the fruit, tossing to coat completely. Spoon fruit mixture over the crust.
4. Top with remaining 1/3 of crumb topping (approximately 1 cup) and bake for 35-45 minutes. The filling should be bubbling, and the topping should be set.
5. Cool on a wire rack. Remove from baking dish using the parchment paper and slice into squares or rectangles to serve.

Frequently Asked Questions & Expert Tips

You can make these bars 1 day ahead of time, but we wouldn’t suggest any further ahead as the crumble topping may get too soft after that. You can always make your crumble topping a few days in advance and keep it in the refrigerator or freezer.

You can store your crumble bars in an air tight container in the refrigerator for up to 4 days, though the longer they sit the softer the crumble may get. You can also keep these at room temperature for a few hours and they will be just fine!

Although we recommend fresh fruit for these crumble bars, you can use frozen strawberries and frozen rhubarb if that’s what you have on hand. Let them thaw to room temperature and pat dry with a paper towel before using.

Serving Suggestions

You can serve these bars fresh from the oven with a scoop of ice cream if that’s your fancy, just know they won’t be very thick if you don’t allow them to cool beforehand. Otherwise, let the bars cool completely, slice, and serve in individual portions. These bars are easily transportable, making them awesome for taking along to backyard barbecues, potlucks, or get-togethers!

Strawberry rhubarb crumble bars are a great way to use up all those strawberries from your latest strawberry picking adventure and the fresh rhubarb from the garden! There’s nothing like a freshly picked seasonal recipe, though these bars can certainly be made year-round if you have rhubarb tucked away in the freezer.

More Cobbler and Crisp Recipes

• Rhubarb Crisp
• Blueberry Cobbler
• Summer Fruit Crisp
• Crockpot Apple Cobbler
• Peach Cobbler Dump Cake

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This post was originally published here on May 17, 2021.