These jammy strawberry rhubarb bars combine a pink, gooey, sweet-tart filling with a buttery-crisp crumble that serves as both base and crumb topping (so easy). A fantastic spring and summer treat, strawberry rhubarb crumb bars freeze well and can be made a couple of days in advance. Here’s the recipe.Â
A seasonal, sweet spring treat: Meet these strawberry rhubarb bars
Strawberry and rhubarb is one of the best flavor combinations of all — and certainly one of the best looking. Sweet, tart, buttery, and beautifully reddish-pink, these glorious dessert squares fall into the same category as classic strawberry rhubarb pie, and have the same homey, old-fashioned spirit of blackberry coffee cake, rhubarb cake or blueberry pound cake. The filling is sweet and tart, and sandwiched between a buttery, cinnamon-kissed crumble base and topping.
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I decided to develop this recipe for strawberry crumble bars after a particularly successful spring farmers market trip, when the rhubarb was crisp and deep red, and strawberries were peaking.
Unpeeled already had a pie recipe, but I wanted something else that used similar flavors, but made an easy, grab-able treat. I adjusted my go-to streusel recipe, tinkered with my strawberry-rhubarb pie filling, and voilà : strawberry rhubarb crumble bars with a buttery streusel that does double duty so you don’t have extra work.
Why are these strawberry rhubarb crumb bars so good?
They are:
- Easy to make (one streusel for top and bottom!)
- Have a gorgeous pink hue, with a homey, rustic look
- Taste sweet, crisp, gooey, and tart all at once
- Can be made up to two days in advance and freeze well, so you can enjoy well beyond rhubarb season
What does rhubarb taste like?
Rhubarb has a texture like dense celery and tastes very tart, with mild, savory notes. Like other foods such as raw olives and cranberries, I do not recommended eating rhubarb plain or raw. But rhubarb tastes absolutely fantastic when enhanced with sugar and baked into desserts. Flavor wise, I think of rhubarb as the spring-summer version of cranberries, like this cranberry tart recipe.
How to make these strawberry rhubarb crumb bars
This recipe comes down to about three steps: 1) Mix the filling, 2) make the crumb streusel, 3) assemble and bake. Here is the general overview of the ingredients you’ll need to make the bars, and how to make them:
Ingredients you’ll need to make strawberry rhubarb bars:
To make the bottom crust and crumb topping, you will need the following ingredients:
- Flour
- Salt
- Baking soda: to help the base spread just enough to hold together
- Cinnamon
- Rolled oats: don’t use quick oats; they will be too pasty
- Sugar
- Brown sugar: light or dark brown sugar is fine. Brown sugar adds a caramel-y depth of flavor and color
- Melted butter
For the strawberry-rhubarb filling, you will need:
- Strawberries
- Rhubarb
- Sugar
- Lemon juice
- Cornstarch (this helps thicken the filling)
- ground ginger
- vanilla extract
Step-by-step instructions:
This recipe can be made in just a few steps. Below is an overview, with more details in the full printable recipe, below:
First, do the prep. Grease or line with parchment paper an 8 x 8″ or 9″ x 9″ baking pan that has sides at least two inches high. Preheat the oven to 350 degrees Fahrenheit.
Mix the strawberries, rhubarb, and sugar together in a mixing bowl. Let sit for about 10 minutes. While that’s macerating in the sugar, make the crumb topping by combining all the streusel ingredients and mixing until you get large crumbles. Set aside.
Next, spoon the excess liquid from the bottom of the strawberry-rhubarb mix and discard (or use in a cocktail — it’s delicious). Combine the fruit with the lemon juice, cornstarch, ginger, and vanilla.
Now press 2/3 of the crumble mixture into the bottom of the baking pan to form an even layer. I use the bottom of a measuring cup to get an extra-flat, even surface. Next, spoon the fruit filling over the crust base. Top with the remaining 1/3 crumbs.
Bake for 50 to 60 minutes, until bubbly golden brown. If you do this in an 8 x 8″ pan, it will bake for closer to 60 minutes because it’s thicker. Cool fully. Slice, and serve.
Baking notes, tips, and how to cut the bars
Be sure to cool this fully before you slice it, so the filling doesn’t run. I even like to chill it, then cut. Let it come to room temperature to serve.
There are two ways to cut these strawberry rhubarb bars:
The first way: Use a sharp paring knife or chef’s knife and cut directly into the pan. Clean the blade with each slice, to keep neat edges. I like to use a ruler and the knife to score lines in the top before I cut.
Or, the second way: If you lined the baking pan with parchment, you can gently lift or slide the parchment with the bars directly onto a cutting board. Proceed the same with the knife as above.
What else to bake if you like these strawberry rhubarb crumble bars:
Desserts like cobblers, crumbles, and crisps because are easy, no-fuss desserts that taste every bit as good as pie, but without the hassle of making as crust. Here are some of my favorites, with a couple other strawberry and rhubarb desserts you’ll love.
- Easy Blueberry Cobbler
- Apple Crisp With Oat Streusel Topping
- Strawberry Rhubarb Compote
- Quick, 3-Ingredient Strawberry Preserves
- Southern Peach Cobbler
- Cranberry Cobbler With Biscuit Topping
- The Best Juneteenth Recipes and Food Ideas
- Strawberry Shortcakes
Strawberry Rhubarb Crumb Bars
Ingredients
For the Strawberry Rhubarb Filling
- 1/3 cup sugar
- 1 pound ripe strawberries
- 1 1/2 cups diced rhubarb (6 ounces, from about 3 stalks)
- 1/2 lemon, juiced
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract
For the Crumble Crust and Topping
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 1/2 cups rolled oats (not quick oats)
- 1/3 cup sugar
- 2/3 cup brown sugar
- 3/4 cup butter, melted (12 tablespoons or 1 1/2 sticks)
Instructions
- Prepare the baking pan and preheat the oven. Grease or line with parchment paper an 8" x 8" or 9" x 9" baking pan that has sides at least two inches high. Preheat the oven to 350 degrees Fahrenheit.
- Remove the green tops from the strawberries and roughly chop the berries into a large dice. Mix the cut strawberries, diced rhubarb, and sugar together in a mixing bowl. Let sit for about 10 minutes. PRO TIP: Strawberries have an extremely high water content. The sugar will draw out some of that excess moisture, to prevent the bars from being too soggy when baked.
- While the fruit macerates in the sugar, make the crumb topping: Combine all of the streusel ingredients in a mixing bowl and mix until you get large crumbles. Press about 2/3 of the crumble mixture into the bottom of the baking pan to form an even layer. PRO TIP: I use the flat bottom of a measuring cup (instead of my hand or a spatula) to get a flat, even surface.
- Tilt the bowl and spoon the excess liquid from the bottom of the strawberry-rhubarb mix. I like to save it for an afternoon cocktail or to add to sparkling water. (Or just drink it right now — it's delicious!) Add the lemon juice, cornstarch, ginger, and vanilla to the strawberry-rhubarb bowl and stir until fully mixed. PRO TIP: Cornstarch can clump, so I like to whisk it with the ginger and a little added teaspoon of sugar before adding it to the fruit.
- Spoon the fruit filling over the crust base into an even layer. Top with the remaining 1/3 crumbs.
- Bake for 50 to 60 minutes, until bubbly golden brown. If you do this in an 8 x 8" pan, it will bake for closer to 60 minutes because it's thicker. Cool fully. Slice into even squares, and serve.This are delicious plain, or topped with a dusting of powdered sugar, a scoop of vanilla ice cream, or with whipped cream. See the notes below for tips on cutting, storing, and freezing your strawberry-rhubarb bars.
Notes
Tips for How to Slice the Strawberry-Rhubarb Bars
Be sure to cool these fully before you slice, so the filling doesn’t run or ooze out. I even like to chill the baked bars in the refrigerator first right in the pan, and then cut. But let them come to room temperature to serve; chilled baked goods never quite taste as good. There are two ways to cut these strawberry rhubarb bars: The first way: Use a ruler (or just eyeball it) and a chef’s knife to score even lines in the top to make a grid. An 8″ x 8″ pan will yield 16 2″ x 2″ squares. Cut directly into the pan, cleaning the blade with each slice to keep neat edges. Use a small cookie spatula to remove each bar — the first one will be the hardest to remove. The second way: If you lined the baking pan with parchment paper, gently lift or slide the parchment with the bars directly onto a cutting board. Proceed the same with the knife as above.ÂStorage and Freezing
These bars will keep, covered in the refrigerator, for up to two days. Bring to room temperature before cutting and serving. You can also freeze these for up to 4 months. I like to cut the squares and wrap them individually in wax paper for an easy grab-and-go dessert.ÂHow to Serve These Bars
These taste great on their own for breakfast, dessert, or as an anytime treat. But if you want to take things to the next level, top your strawberry rhubarb crumb bars with a scoop of vanilla ice cream or big dollop of whipped cream. A dusting of powdered sugar looks lovely as well.ÂNutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
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2 comments
Rory M
Easy recipe and very good! Will freeze half.
RMB
I have eaten two of these already in about 1 hour. Oops. They are REALLY good. I love all of the crumble, but you still get good strawberry and rhubarb flavor, too. This is a great recipe.