Strawberry Rhubarb Bars
These Strawberry Rhubarb Bars feature a buttery oat crumble crust layered with a sweet-tart strawberry rhubarb filling and topped with a golden, crisp crumble. Made with fresh strawberries, tangy rhubarb, warm cinnamon, and a hint of lemon, this easy dessert is the perfect balance of flavors and textures. Ideal for spring and summer baking, these bars are great for potlucks, picnics, or an everyday treat. Simple to make and bursting with seasonal fruit, this strawberry rhubarb crumble bar recipe is a must-bake.
A perfect ode to spring and the start of summer, these Strawberry Rhubard Bars are made with a crunchy oat and almond crumble, and a sweet, yet tart filling of fresh strawberries and rhubarb. The perfect dessert when rhubarb is in season.
Spring is rhubarb season. It’s also the start of fresh strawberry season and nothing is better than strawberries and rhubarb.
Take advantage of the hot sale on fresh strawberries to make these delicious Strawberry Rhubarb Crumble Bars.
Ingredients
Crust & Crumble
- 1⅓ Cups All-Purpose Flour
Provides structure for the buttery crust and crumble topping, creating a tender yet sturdy base. - 1 Teaspoon Ground Cinnamon
Adds warm, subtle spice that complements the tart rhubarb and sweet strawberries. - ½ Teaspoon Baking Soda
Helps create a slightly lighter texture in the crumble while aiding browning. - ¼ Teaspoon Salt
Balances the sweetness and enhances the overall flavor of the bars. - 1⅓ Cups Rolled Oats (Not Quick Cook)
Adds hearty texture and a rustic, chewy bite to the crumble topping. - ½ Cup Packed Brown Sugar
Brings rich, caramel-like sweetness and moisture to the crust and topping. - ½ Cup Granulated Sugar
Adds sweetness and helps create a crisp, golden crumble. - ¾ Cup Butter, Melted
Binds the crust and crumble together while adding rich, buttery flavor.
Filling
- 1¾ Cups Hulled and Diced Strawberries
Sweet, juicy strawberries provide natural sweetness and vibrant color. - 1½ Cups Diced Rhubarb
Tart and slightly tangy, rhubarb balances the sweetness of the strawberries for a classic flavor pairing. - 1 Tablespoon Fresh Lemon Juice
Adds brightness and enhances the fruit flavors. - Lemon Zest
Provides a concentrated citrus aroma that elevates the filling. - 2 Tablespoons Granulated Sugar
Sweetens the fruit mixture while allowing the natural flavors to shine. - 1 Tablespoon Cornstarch
Thickens the filling as it bakes, creating a soft, jam-like consistency.
Instructions
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For the crumb layer: Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment*.
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In a mixing bowl whisk together flour, oats, cinnamon, baking soda, brown sugar and granulated sugar.
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Add melted butter to crumb mixture and stir until combined.
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Press 2/3 of the mixture into the prepared baking dish, set aside the remaining 1/3.
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For the filling: Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice and lemon zest. Add sugar and cornstarch and stir to coat.
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Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle the remaining 1/3 crumb mixture over top.
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Bake in preheated oven until top is golden brown and crisp and the filling is bubbling about 45 – 50 minutes.
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Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.
Strawberry Rhubarb Bars
Ingredients
Crumb layers
- 1 1/3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/13 cups rolled oats not quick cook
- 1/4 cup sliced almonds
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup butter melted
Filling
- 1 3/4 cups hulled and diced strawberries
- 1 1/2 cups diced rhubarb
- 1 tablespoon fresh lemon juice
- lemon zest
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
- For the crumb layer: Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment*.
- In a mixing bowl whisk together flour, oats, cinnamon, almonds, baking soda, brown sugar and granulated sugar.
- Add melted butter to crumb mixture and stir until combined.
- Press 2/3 of the mixture into the prepared baking dish, set aside the remaining 1/3.
- For the filling: Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice and lemon zest. Add sugar and cornstarch and stir to coat.
- Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle the remaining 1/3 crumb mixture over top.
- Bake in preheated oven until top is golden brown and crisp and the filling is bubbling about 45 - 50 minutes.
- Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.
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