Strawberry Rhubarb Crumble Bars are the perfect mix of sweet and tangy, with a buttery, crumbly crust that holds a juicy strawberry and rhubarb filling. These bars have just the right balance of tart rhubarb and sweet strawberries, all wrapped in a soft yet crunchy crumble topping that feels like a warm hug on a plate.
I love making these bars whenever spring hits because the fresh rhubarb and strawberries remind me of sunny afternoons spent in the garden. What really makes these bars special to me is how easy they are to slice up and share, whether you’re grabbing a quick snack or bringing something homemade to a get-together. Plus, the crumble on top always adds a little satisfying crunch that keeps me coming back for more.
My favorite way to enjoy these bars is slightly warmed, with a small scoop of vanilla ice cream melting right over the top. It’s like a simple little dessert that feels a bit fancy without any fuss. If you’re looking for a treat that tastes like spring in every bite, these Strawberry Rhubarb Crumble Bars won’t let you down!
Key Ingredients & Substitutions
Rhubarb: This gives the bars their tart kick. If rhubarb is hard to find, you can try replacing it with green apple for a similar tangy texture.
Strawberries: Fresh strawberries add natural sweetness and juiciness. Frozen berries work too but thaw and drain them first to avoid excess liquid.
Rolled Oats: These create a nice, chewy crumble texture. If you want gluten-free bars, use certified gluten-free oats.
Melted Butter: It binds everything together and adds richness. Butter is best, but coconut oil is a good dairy-free option.
Cornstarch: Helps thicken the filling so it’s not too runny. You can swap it for arrowroot powder if needed.
How To Get That Perfect Crumbly Texture?
The crust and crumble topping need to be just right—soft enough to hold together, but crumbly enough to give a nice crunch.
- Make sure the butter is melted but not hot; this helps mix evenly with dry ingredients.
- Mix until your crumb dough holds together when pressed but still feels loose and sandy.
- Press the crust firmly into the pan to create a solid base, but sprinkle the topping loosely over the fruit for a light crumble.
- Bake until the topping turns golden brown and the fruit is bubbling—this means everything has set perfectly.
Equipment You’ll Need
- 9×13 inch baking pan – I like using this size because it’s just right for even baking and easy to cut into bars.
- Parchment paper – makes it simple to lift out the bars once they’re cooled.
- Mixing bowls – for combining the ingredients, keeping everything organized.
- Wooden spoon or spatula – helps mix the crumb topping and fruit filling easily.
- Measuring cups and spoons – for accuracy, so your bars turn out just right.
Flavor Variations & Add-Ins
- Use blueberries or blackberries with the strawberries for extra berry flavor and color.
- Stir in a pinch of cinnamon or ginger to give the filling a warm spice note.
- Add chopped nuts, like pecans or walnuts, to the crumble topping for extra crunch.
- Swirl in a little cream cheese or mascarpone into the fruit filling for a richer flavor.
Strawberry Rhubarb Crumble Bars
Ingredients You’ll Need:
For the Crust and Crumble:
- 2 cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, melted
For the Filling:
- 2 cups fresh rhubarb, chopped into small pieces
- 2 cups fresh strawberries, hulled and chopped
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for added brightness)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 45 to 55 minutes to bake. After baking, allow the bars to cool completely for about 1 hour before slicing. So, counting preparation, baking, and cooling time, plan for roughly 2 hours total.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the bars out after they’ve cooled.
2. Make the Crust and Crumble Mixture:
In a large mixing bowl, combine the flour, rolled oats, sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture becomes crumbly and you can press it together easily.
3. Form the Base and Set Aside the Topping:
Take about 1 ½ cups of the crumb mixture and set it aside for the topping. Press the remaining crumbs firmly and evenly into the bottom of your prepared pan to create the crust.
4. Prepare the Fruit Filling:
In a separate bowl, toss together the rhubarb, strawberries, sugar, cornstarch, vanilla extract, and lemon zest until all the fruit is well coated.
5. Assemble the Bars:
Spread the fruit filling evenly over the crust layer. Then, sprinkle the reserved crumb topping evenly over the fruit to cover it completely.
6. Bake and Cool:
Bake the bars for about 45 to 55 minutes or until the crumb topping is golden brown and the fruit filling is bubbling. Once out of the oven, let the bars cool completely in the pan on a wire rack before using the parchment paper to lift them out for easy slicing.
7. Serve and Enjoy:
Cut the bars into squares and serve. These bars are delicious chilled or slightly warmed. For an extra treat, top with a scoop of vanilla ice cream.
Can I Use Frozen Strawberries and Rhubarb?
Yes! Just make sure to thaw and drain them well to remove excess moisture before mixing with the sugar and cornstarch. This helps prevent a soggy crust.
How Should I Store Leftover Bars?
Store the bars in an airtight container in the refrigerator for up to 4 days. You can enjoy them cold or gently warm them in the microwave for a few seconds.
Can I Make These Bars Gluten-Free?
Absolutely! Use certified gluten-free rolled oats and a gluten-free all-purpose flour blend instead of regular flour to keep the crumble tasty and safe for gluten-free diets.
Is It Possible to Prepare These Bars Ahead of Time?
Yes, you can bake the bars and keep them refrigerated, or even freeze them for up to 2 months. To freeze, wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before serving.