Strawberry Rhubarb Crumble Bars

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Strawberry Rhubarb Crumble Bars

Spring and summer bring an abundance of fresh fruits, and what better way to celebrate them than with a delicious dessert? Strawberry rhubarb crumble bars are a classic recipe that combines the sweetness of strawberries with the tartness of rhubarb, all nestled in a buttery crumble topping.

This recipe is easy to follow and requires readily available ingredients. It uses a simple flour-based crumble topping that gets its richness from cold, cubed butter. The fruit filling is made with fresh strawberries and rhubarb, tossed with sugar and cornstarch for a slightly thickened texture.

These bars are perfect for a summer potluck, afternoon snack, or even a special dessert. They can be enjoyed warm or at room temperature, and pair wonderfully with a scoop of vanilla ice cream or whipped cream.

For extra flavor variations, consider using brown butter in the crumble topping or adding a touch of orange zest to the fruit filling. With their vibrant colors and delightful taste, these strawberry rhubarb crumble bars are sure to be a crowd-pleaser!

Questions I often get asked about this recipe:

Can I use frozen fruit instead of fresh? Absolutely! Frozen strawberries and rhubarb work well in this recipe. Thaw the fruit completely and drain any excess liquid before using.

Do I have to use rolled oats in the crumble topping? You can omit the oats if desired, but they add a nice textural contrast and a touch of nuttiness. You could substitute them with chopped nuts like almonds or pecans.

My crumble topping seems too dry. What can I do? 
The dough should be slightly crumbly but hold together when pressed. If it’s too dry, try adding 1 tablespoon of milk at a time until it reaches the desired consistency.

How can I tell if the bars are done baking? The bars are done when the crumble topping is golden brown and the fruit filling is bubbling around the edges. You can also insert a toothpick into the center of the pan; it should come out clean with a few crumbs.

The bars seem too loose in the middle. Did I do something wrong? It’s normal for the bars to be slightly soft in the center when they come out of the oven. They will firm up as they cool.

What you need to make Strawberry Rhubarb Crumble Bars:

Crust and Crumble Topping:

2 ¾ cups (375g) all-purpose flour

½ cup (100g) granulated sugar

½ cup (100g) packed light brown sugar

1 teaspoon baking powder

½ teaspoon ground cinnamon (optional)

¼ teaspoon salt

1 cup (2 sticks; 226g) unsalted butter, cold and cubed

1 large egg

2 teaspoons pure vanilla extract

⅓ cup (60ml) milk

½ cup (34g) old-fashioned rolled oats

Strawberry Rhubarb Filling:

2 ½ cups (about 380g) chopped fresh strawberries

2 ½ cups (about 250g) sliced rhubarb (½ inch pieces)

½ cup (100g) granulated sugar

1 tablespoon cornstarch

1 teaspoon orange zest (optional)

How to make it:

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and grease the sides.

Make the Crumble Topping: In a large bowl, whisk together flour, both sugars, baking powder, cinnamon (if using), and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces.

In a separate small bowl, whisk together the egg, vanilla extract, and milk. Add the wet ingredients to the dry ingredients and mix with a spatula until just combined. A few dry flour bits are okay.

Prepare the Filling: In a medium bowl, combine chopped strawberries, sliced rhubarb, sugar, cornstarch, and orange zest (if using). Toss to coat the fruit evenly.

Assemble the Bars: Press ¾ cup of the crumble topping evenly into the bottom of the prepared pan. Spread the fruit filling over the crust. Crumble the remaining dough on top of the fruit filling, using your fingers to make larger crumbles if desired.

Bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.

Let the bars cool completely in the pan on a wire rack before cutting into squares and serving. Enjoy!

Tips:

For a richer flavor, use brown butter in the crumble topping. To brown butter, melt it in a saucepan over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma. Let it cool slightly before using.

If your rhubarb is very tart, you may want to add a tablespoon or two of extra sugar to the filling.

These bars can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Latest Reviews:

New Favorite Summer Dessert! – This recipe is a total winner! I’ve been looking for a way to use up all the fresh strawberries from my garden, and these crumble bars were perfect. The crust is buttery and crumbly, just like it should be, and the strawberry rhubarb filling is bursting with flavor. The sweetness of the strawberries balances out the tartness of the rhubarb beautifully. Plus, it’s so easy to throw together! I’ll definitely be making these again and again. Tracy R.

Perfect for Potlucks! – I made these crumble bars for a potluck last weekend and they were a huge hit! Everyone loved the combination of strawberries and rhubarb, and the crumble topping was delicious. The only reason I didn’t give it 5 stars is because I found the filling to be a little runny. Maybe next time I’ll add a bit more cornstarch or cook it down on the stovetop before adding it to the pan. Still, a great recipe overall! Barb B.

Kid-Approved Treat! – My kids are obsessed with these crumble bars! They’re the perfect after-school snack or weekend treat. I love that the recipe uses fresh fruit, and it’s actually pretty healthy compared to other desserts. The brown butter tip sounded interesting, so I tried it this time and it added a really nice nutty flavor to the crumble topping. Thanks for sharing this recipe! It’s definitely a keeper in our house. Tully R.

Printable Recipe:

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