Strawberry Rhubarb Crumble Bars are a delightful treat that perfectly balances tart and sweet. With juicy strawberries and tangy rhubarb tucked under a buttery, crumbly topping and base, these bars are both fruity and satisfyingly textured. They’re like a handheld pie that’s easy to share and hard to resist.
I love making these bars because they come together quickly and fill the house with a wonderful, warm aroma. The crumble topping is my favorite part—it’s crispy and buttery, contrasting beautifully with the soft, slightly tart fruit filling. I usually add a little extra oats for a bit more crunch, and it always turns out just right.
These bars are great for a picnic, a casual dessert, or just a sweet snack with a cup of tea. I often cut them into small squares and serve them warmed up with a scoop of vanilla ice cream on top. They remind me of summer afternoons and good times with friends and family, making them a recipe I go back to again and again.
Key Ingredients & Substitutions
Butter: Using cold unsalted butter helps create that perfect crumbly texture for the crust and topping. If you want, you can swap in coconut oil for a dairy-free version, but the texture may be slightly different.
Oats: Rolled oats add a nice chew and texture contrast. If you don’t have oats, you can double the flour or use quick oats, but avoid instant oats as they become too soft.
Strawberries & Rhubarb: Fresh fruit gives the best flavor and texture here. Frozen can work but thaw and drain excess juice first to avoid soggy bars.
Cornstarch: This thickens the fruit filling so it’s not runny. Tapioca starch or arrowroot can be substituted if needed.
Vanilla Extract: Adds warmth and depth to the filling. If you don’t have vanilla, you can skip it or try a splash of almond extract, but use less as it’s strong.
How Do I Get the Perfect Crumble Texture for Crust and Topping?
The key is to keep the butter cold and use your fingers or a pastry cutter to work it into the dry mix until you get pea-sized pieces. This creates pockets of butter that melt in the oven, giving a tender, crumbly texture.
- Start with cold butter cut into small cubes.
- Mix butter into flour, sugar, oats, and salt quickly to avoid melting the butter.
- Leave some crumbs larger to create a nice crunch on top.
- Press the crust evenly but don’t compact it too hard—that keeps it flaky.
Equipment You’ll Need
- 9×13 inch baking dish – I like it because it’s the perfect size for square bars and easy to cut.
- Large mixing bowls – ideal for combining the dry ingredients and fruit filling without mess.
- Pastry cutter or fork – helps you cut cold butter into the flour mixture for that perfect crumble texture.
- Measuring cups and spoons – essential for accuracy with your ingredients.
- Parchment paper – makes removing the bars from the pan easier and keeps cleanup simple.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of strawberries for a different fruity flavor.
- Mix in chopped nuts like almonds or pecans on top for extra crunch.
- Add a pinch of ground cinnamon or ginger to the fruit filling for warmth and depth.
- Swap vanilla extract with almond or lemon extract to give a unique twist.
Strawberry Rhubarb Crumble Bars
Ingredients You’ll Need:
For the Crust and Topping:
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1½ cups rolled oats
- Optional: ½ teaspoon ground cinnamon
For the Fruit Filling:
- 1½ cups fresh strawberries, chopped
- 1½ cups fresh rhubarb, chopped
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and around 60 minutes for baking. Allow additional cooling time of about 30 minutes before cutting and serving, so everything sets perfectly.
Step-by-Step Instructions:
1. Prepare the Crust and Topping:
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal later. In a large bowl, combine flour, sugar, salt, oats, and ground cinnamon if using. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs with some peasized bits. Set aside about 1½ cups of this mixture for the topping and press the rest evenly into the bottom of the pan to form the crust.
2. Bake the Crust:
Bake the crust for 15 minutes, or until it’s lightly golden. This gives it a nice sturdy base to hold the filling.
3. Make the Fruit Filling:
While the crust bakes, mix together the chopped strawberries, rhubarb, sugar, cornstarch, and vanilla extract in a medium bowl until well combined. This mixture will thicken as it bakes to create a delicious filling.
4. Assemble and Bake the Bars:
Once the crust is out of the oven, spread the fruit filling evenly on top. Then, sprinkle the reserved crumble mixture over the fruit layer, covering it as best as you can. Return the baking dish to the oven and bake for an additional 40–45 minutes, or until the topping is golden and the filling is bubbling.
5. Cool and Serve:
Allow the bars to cool completely in the pan on a wire rack. This will help the filling set so the bars cut cleanly. Use the parchment paper to lift the whole slab out for easy slicing. Serve bars at room temperature or chilled. They are wonderful on their own or with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Can I Use Frozen Strawberries and Rhubarb?
Yes, you can use frozen fruit, but be sure to thaw and drain any excess liquid before mixing the filling. This helps prevent the bars from becoming soggy.
How Should I Store Strawberry Rhubarb Crumble Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly for up to 3 months. Thaw in the fridge before serving.
Can I Make These Bars Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend, and ensure your oats are certified gluten-free. The texture will be just as delicious.
How Can I Make the Filling Less Tart?
If you prefer a sweeter filling, increase the granulated sugar by 2 to 3 tablespoons, or add a splash of honey or maple syrup. Adjust sweetness to your taste.