Strawberry Rhubarb Crumb Bars

4.96 from 25 votes

The sweet tart combo of strawberries and rhubarb with a buttery streusel crust and topping make these strawberry rhubarb crumb bars so, so, so delicious.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: -16 bars

Author: Amy Nash

Equipment

9x9-inch Square Pan

Ingredients

Crumb layer

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

Crumb layer

Preheat oven to 350°F. Prepare a square 9x9" baking dish by lining it with parchment paper so that the bars will be easy to remove and cut once they have cooked and cooled.
In a mixing bowl, combine the flour, oats, soda, salt, sugars and walnuts, if using. Add to the melted butter and vanilla to the oat mixture and stir to incorporate. When the crumb mixture is evenly moist, press 2/3 of it into the bottom of your prepared baking dish. Set aside the remaining 1/3 of the crumb mixture for the top layer.
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, 3/4 cup salted butter, 2 teaspoons pure vanilla extract

Filling

In a separate mixing bowl, combine the chopped strawberries and rhubarb. Toss with the lemon juice, then add the sugar and cornstarch and stir to coat the fruit. Spread the strawberry rhubarb mixture evenly over the the bottom crumb layer, then sprinkle with the remaining 1/3 crumb mixture. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the filling is bubbling.
2 cups strawberries, 1 1/2 cups rhubarb, 1 Tablespoon lemon juice, 1/3 cup granulated sugar, 1 Tablespoon cornstarch
Remove from oven and allow to cool completely before cutting into bars.

Video

Notes

Storage: These bars can be kept at room temperature on the counter in an airtight container for about 3-4 days or in the fridge for up to 1 week.
Freezing: They freeze well for 2-3 months. Let them thaw completely on the counter for a few hours before enjoying. You can heat individual bars in the microwave for a few seconds if you want to enjoy them warm.
Variations: You can replace all of the rhubarb or strawberries with one or the other for strawberry crumb bars or rhubarb crumb bars. Or replace either type of fruit with another fruit, such as cherries, raspberries, apricots, or peaches.

Nutrition

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