Dessert

Strawberry Rhubarb Crumb Bars Recipe

Bynova cole October 30, 2025October 30, 2025

Introduction

Strawberry rhubarb crumb bars are a deliciously tangy and sweet treat with a buttery, crumbly crust. Perfect for spring and summer, these bars blend juicy fruit filling with a crisp oat topping for a satisfying dessert or snack.

A plate of square dessert bars cut into neat pieces, each featuring three visible layers: a golden-brown crumbly base on the bottom, a thick and glossy bright red fruit filling in the middle, and a generous crumbly oat topping on top with visible oats and a slightly rough texture. The fruit filling layer is vibrant and slightly translucent, sandwiched between the more muted, sandy-colored crust and topping, with the bars arranged casually on a white dish. The background is softly blurred, showing a window with daylight streaming in. photo taken with an iphone --v 7.0

Ingredients

2 cups chopped strawberries
2 cups chopped rhubarb
3/4 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
2 1/2 cups all-purpose flour
1 cup rolled oats
1 cup brown sugar
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, cold and cubed

Instructions

Step 1: Preheat your oven to 350°F and prepare a 9×13-inch baking pan by greasing it or lining with parchment paper.
Step 2: In a bowl, combine the chopped strawberries, chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Mix gently and set aside.
Step 3: In a separate large bowl, mix together the flour, rolled oats, brown sugar, cinnamon, baking powder, and salt.
Step 4: Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 5: Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust layer.
Step 6: Evenly spread the prepared fruit filling over the crust.
Step 7: Sprinkle the remaining crumb mixture evenly over the fruit filling.
Step 8: Bake for 40 to 45 minutes, or until the top is golden and the fruit filling is bubbly.
Step 9: Allow the bars to cool completely in the pan before slicing into squares.

Tips & Variations

For a nuttier crust, add 1/2 cup chopped walnuts or pecans to the crumb mixture.
Use frozen rhubarb and strawberries if fresh aren’t available; just thaw and drain excess liquid before mixing.
Adjust sweetness by reducing sugar if your fruit is particularly ripe or sweet.
For a vegan version, substitute butter with coconut oil or a vegan butter alternative.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 5 days. They also freeze well; wrap bars tightly and freeze for up to 3 months. To serve, thaw bars overnight in the fridge and bring to room temperature or warm slightly before eating.

How to Serve

These strawberry rhubarb crumb bars are shown sliced into squares, each piece displaying three distinct layers. The bottom layer is a golden-brown, crumbly shortbread crust with a slightly uneven and rustic texture. Above that, a thick middle layer of glossy red strawberry and rhubarb filling sits vibrantly, highlighted with chunks of softened fruit and a sticky, syrupy finish. The top layer is a generous crumble with oat flakes, golden brown in color, creating a coarse and slightly chunky texture. The bars are arranged on a plate, revealing their layered structure, with the bright red filling contrasting against the neutral tones of the crust and crumb, photo taken with an iphone --v 7.0

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of strawberries and rhubarb?

Yes, you can substitute with other tart fruits like raspberries, blackberries, or even apples and rhubarb for a similar balance of sweet and tangy flavors.