Strawberry Rhubarb Crumb Bars
These strawberry rhubarb bars are a fantastic, easy spring and summer dessert made with sweet, jammy strawberries, tart rhubarb, and a buttery oat crumble that serves as both crust and topping. These also freeze well so you can enjoy them whenever you like.
Servings: 16 squares
Calories: 278kcal
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.Storage 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.How 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.Nutrition
Calories: 278kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 144mg | Potassium: 188mg | Fiber: 3g | Sugar: 19g | Vitamin A: 282IU | Vitamin C: 19mg | Calcium: 39mg | Iron: 2mg
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.
