Strawberry Rhubarb Crumble Bars (Print Version)

Buttery oat crumble bars with a tangy strawberry and rhubarb filling, baked until golden and set for easy slicing.

# Components:

→ Crumble Base & Topping

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1 1/2 cups (135 g) rolled oats
03 - 3/4 cup (150 g) granulated sugar
04 - 1/2 cup (100 g) light brown sugar, packed
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1 cup (225 g) unsalted butter, melted

→ Strawberry Rhubarb Filling

08 - 2 cups (250 g) fresh strawberries, hulled and diced
09 - 2 cups (250 g) fresh rhubarb, diced
10 - 2/3 cup (135 g) granulated sugar
11 - 2 tablespoons cornstarch
12 - 2 teaspoons vanilla extract
13 - 2 teaspoons lemon juice

# Directions:

01 - Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, combine flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Add the melted butter and mix until cohesive, crumbly dough forms.
03 - Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumb mixture firmly into the prepared pan to form the base.
04 - In another bowl, toss together strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice until well combined.
05 - Spread the fruit mixture evenly over the base. Sprinkle the reserved crumb mixture evenly over the top.
06 - Bake for 40–45 minutes, or until the top is golden brown and the fruit is bubbling.
07 - Let cool completely in the pan before lifting out and cutting into bars.

# Expert Advice:

01 -
  • It tastes like sunshine in dessert form, perfect for when you crave something both familiar and surprising.
  • The recipe is as forgiving as it is crowd-pleasing, which is why I happily make it year after year for every picnic-shaped excuse.
02 -
  • If you try to cut into the bars while they’re still warm, they’ll fall apart and the filling will run everywhere.
  • Adding the lemon juice seemed unimportant, but skipping it once left the filling dull and too sweet; never again.
03 -
  • Chop your fruit evenly so it cooks into a consistent, gooey layer (uneven chunks mean pockets of sourness).
  • If your oven runs hot, check at the 35-minute mark so the top doesn’t burn before the center sets.
Return