Strawberry Rhubarb Crumble Bars (Print)

Buttery oat crumble layered with sweet strawberry and rhubarb filling, ideal for snacking or dessert.

# What You’ll Need:

→ Fruit Filling

01 - 1 ¼ cups fresh rhubarb, diced
02 - 1 ¼ cups fresh strawberries, hulled and diced
03 - ⅓ cup granulated sugar
04 - 1 tablespoon cornstarch
05 - 1 teaspoon lemon juice

→ Crumble Base & Topping

06 - 1 ½ cups all-purpose flour
07 - 1 ¼ cups old-fashioned rolled oats
08 - ½ teaspoon baking powder
09 - ¼ teaspoon salt
10 - ¾ cup brown sugar, packed
11 - ½ teaspoon ground cinnamon
12 - ¾ cup unsalted butter, melted
13 - 1 teaspoon vanilla extract

# How To Make:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice. Toss to coat and set aside.
03 - In a large bowl, whisk together flour, oats, baking powder, salt, brown sugar, and cinnamon. Add melted butter and vanilla extract; stir until the mixture is crumbly and evenly moistened.
04 - Reserve 1 cup of the crumble mixture for the topping. Press the remainder firmly into the bottom of the prepared pan to form an even base.
05 - Spread the fruit filling evenly over the crust.
06 - Sprinkle the reserved crumble mixture over the fruit layer.
07 - Bake for 40–45 minutes, or until the top is golden and the filling is bubbling.
08 - Cool completely in the pan. Lift out using parchment overhang and cut into bars.

# Expert Tips:

01 -
  • The combination of buttery oat crumble with that jewel-toned fruit filling hits every comfort button
  • They travel beautifully to potlucks and picnicks but honestly they rarely make it out of the kitchen
02 -
  • Cutting while warm will give you a beautiful but messy situation, so practice patience
  • The fruit continues to thicken as it cools, so that bubbling filling in the oven is exactly right
03 -
  • Use the back of a measuring cup to press the crust into the pan evenly
  • Rotate the pan halfway through baking if your oven has hot spots

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