Strawberry Rhubarb Crumble Bars are a delightful mix of sweet and tangy flavors wrapped up in a crumbly, buttery crust and topping. The juicy strawberries and tart rhubarb create a perfect balance that makes every bite taste fresh and comforting. These bars have a lovely texture with a soft fruit layer and a crunchy crumble that you will want to make again and again.
I’m a big fan of keeping these bars simple but delicious. One of my favorite things is how easy they come together and how they brighten up any afternoon snack or dessert. I like to make a big batch so there’s enough to share, but to be honest, I usually end up sneaking more for myself because it’s just that good. Plus, the smell of baking rhubarb and strawberries always reminds me of warm spring days and happy gatherings.
These bars are wonderful served just as they are, maybe with a little dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling fancy. I love to pack them up for picnics or bring them as a small treat to a friend’s house—they travel well and feel like a sweet homemade gift. If you want a dessert that’s both nostalgic and fresh, these Strawberry Rhubarb Crumble Bars are definitely the way to go!
Key Ingredients & Substitutions
Rhubarb: This tart veggie gives the bars their signature tang. If rhubarb isn’t available, try using tart green apples or cranberries for a similar zing.
Strawberries: Fresh strawberries add sweetness and juiciness. Frozen can work in a pinch, just thaw and drain excess liquid to avoid soggy bars.
Butter: Cold unsalted butter is key for a crumbly texture. You can swap with a dairy-free margarine if needed, but keep it cold for best results.
Cornstarch: Helps thicken the fruit filling to prevent runniness. Tapioca starch or arrowroot powder are good gluten-free alternatives.
How Do You Get the Crust and Topping Perfectly Crumbly?
The secret is using cold butter and mixing just enough to create pea-sized pieces distributed in the flour and sugar. Here’s how:
- Keep butter in the fridge until ready to use.
- Cut butter into small cubes, then quickly work it into the dry ingredients with a pastry cutter or your fingers.
- You want some bigger crumbs, not a smooth dough—that’s what creates a flaky, crumbly crust and topping.
- Press the crumb mixture firmly for the crust, but sprinkle loosely on top for the crumble.
Chilling the assembled bars before baking isn’t necessary, but the cold butter in the crumble will help it hold its shape and bake to golden perfection.
Equipment You’ll Need
- 9×13 inch baking pan – I use this because it’s the perfect size for even baking and easy slicing.
- Paring knife and cutting board – handy for chopping strawberries and rhubarb into even pieces.
- Mixing bowls – for combining the crust, crumble, and fruit filling easily.
- Pastry cutter or forks – helps work the cold butter into the dry ingredients quickly and evenly.
- Measuring cups and spoons – ensures precise ingredients, especially for sugar and flour.
- Parchment paper – makes removing the bars after baking a breeze and keeps cleanup simple.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blackberries for a more tart flavor and vibrant color.
- Add a teaspoon of lemon zest or juice to the fruit mix for extra brightness.
- Mix chopped nuts like pecans or almonds into the crumble topping for crunch.
- Use honey or maple syrup instead of sugar in the fruit filling for a deeper, natural sweetness.
Strawberry Rhubarb Crumble Bars
Ingredients You’ll Need:
For the Crust and Crumble Topping:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups cold unsalted butter, cut into cubes
For the Fruit Filling:
- 2 cups fresh strawberries, hulled and chopped
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract (optional)
How Much Time Will You Need?
About 15 minutes for preparation and 40-45 minutes for baking, plus cooling time (approximately 1 hour) to let the filling set before cutting.
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, making sure to leave some overhang on the sides. This will make it easy to lift the bars out later.
2. Make the Crust and Crumble Mixture:
In a large bowl, mix together the flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the dry mix until you have a coarse crumb texture with some pea-sized pieces of butter visible.
3. Form the Crust:
Set aside about 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumb mixture firmly and evenly into the bottom of your prepared pan to create the crust layer.
4. Prepare the Fruit Filling:
In a separate bowl, combine the chopped strawberries and rhubarb with sugar, cornstarch, and vanilla extract if using. Toss gently to make sure the fruit is well coated.
5. Assemble the Bars:
Spread the fruit filling evenly over the crust. Then, sprinkle the reserved crumb mixture over the fruit layer, covering it as best as you can, leaving some fruit visible here and there.
6. Bake the Bars:
Place the baking pan in the oven and bake for 40 to 45 minutes. The topping should turn a lovely golden brown and the fruit filling will be bubbly when done.
7. Cool and Serve:
Take the bars out of the oven and let them cool completely on a wire rack. Cooling helps the fruit filling set and makes the bars easier to cut.
8. Cut and Enjoy:
Use the parchment paper overhang to lift the bars out of the pan. Cut into squares or bars. Serve as they are, or add a dusting of powdered sugar, whipped cream, or vanilla ice cream for an extra special treat!
Can I Use Frozen Strawberries and Rhubarb?
Yes, you can use frozen strawberries and rhubarb! Just make sure to thaw them completely and drain any excess liquid before mixing with the sugar and cornstarch to prevent the bars from becoming too soggy.
How Should I Store Leftover Bars?
Store leftover bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They’re also great chilled or warmed slightly in the microwave before serving.
Can I Make These Bars Ahead of Time?
Absolutely! You can bake the bars a day in advance. Just cool completely and store covered at room temperature or in the fridge. They taste great the next day and the flavors even deepen.
What Can I Substitute for Butter in the Crust?
If you need a dairy-free option, you can substitute butter with a cold vegan margarine or solid coconut oil. Just keep it cold and use the same amount to maintain that perfect crumbly texture.