Strawberry Rhubarb Crumble Bars (Printable Version)
Juicy strawberries and tart rhubarb on a buttery crust with a golden oat crumble - sliceable bars for sharing.
# Ingredient List:
→ Crust & Crumble Topping
01 - 1 1/2 cups all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1/2 cup granulated sugar
04 - 1/2 cup packed light brown sugar
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 3/4 cup unsalted butter, melted
→ Strawberry Rhubarb Filling
08 - 2 cups fresh strawberries, hulled and diced
09 - 2 cups fresh rhubarb, diced
10 - 1/3 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 1 teaspoon lemon juice
13 - 1 teaspoon vanilla extract
# How to Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture forms moist, crumbly clumps.
03 - Set aside 1 cup of the crumble mixture for the topping. Transfer the remaining mixture to the prepared pan and press it firmly into an even layer across the bottom to form the crust.
04 - In a separate bowl, toss the diced strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is evenly coated. Spread the filling in an even layer over the pressed crust.
05 - Scatter the reserved crumble mixture evenly over the fruit filling, allowing some fruit to peek through.
06 - Bake for 40 to 45 minutes, until the top is deep golden brown and the fruit filling is bubbling around the edges.
07 - Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab out, then cut into 12 even bars. Serve at room temperature or chilled.
# Expert Tips:
01 -
- The crumble topping doubles as the crust, so you get two textures from one simple mixture and save yourself a step.
- That strawberry rhubarb combination hits a sweet tart balance that feels fancy but takes almost no skill to pull off.
02 -
- Patience is everything with these bars, if you try to cut them while warm they will crumble into a messy pile of deliciousness that nobody can pick up.
- The cornstarch needs that full baking time to work its thickening magic, so do not pull the bars early even if the top looks done.
03 -
- Use the overhang on your parchment paper to lift the whole slab out of the pan before cutting, this gives you clean edges and saves your knife from scratching the pan.
- For gluten free bars, swap in a one to one gluten free flour blend and certified gluten free oats, the texture stays nearly identical.