Strawberry Rhubarb Crumb Bars

If you love the sweet-tart flavor combo of strawberries and rhubarb, these Strawberry Rhubarb Crumb Bars will become your new go-to dessert. They’re everything you love about fruit pie in a handheld form—perfectly buttery, loaded with juicy fruit, and finished with a crumbly oat topping. Bonus: the same dough serves as both the crust and topping, saving time and dishes!

Why You’ll Love Strawberry Rhubarb Crumb Bars

• Handheld pie alternative—easier to serve and eat.
• Double-duty dough for both crust and crumb topping.
• Fresh flavor thanks to strawberries, rhubarb, and orange zest.
• No pre-cooking the filling—just mix and layer.
• Freezer-friendly and great for make-ahead treats.

Ingredients

Crust & Crumb Topping

• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, cold and cubed
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk
• 1/3 cup (28g) old-fashioned whole rolled oats*

Strawberry Rhubarb Filling

• 2 and 1/2 cups (about 380g) chopped strawberries
• 2 and 1/2 cups (250g) sliced rhubarb (1/2 inch pieces)
• 1/2 cup (100g) granulated sugar
• 1 Tablespoon cornstarch
• 1 teaspoon orange zest

Directions

Step-by-Step Instructions:

1. Prep the Pan:
   Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving extra overhang on the sides for easy removal later.
2. Make the Crust and Crumb Topping Base:
   In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon (if using), and salt.
   Add the cold, cubed butter. Use a pastry cutter, two forks, or a food processor to cut in the butter until the mixture resembles coarse crumbs—this should take about 5 minutes by hand.
3. Add Wet Ingredients:
   In a small bowl, whisk together the egg, milk, and vanilla extract. Pour this mixture into the flour/butter mixture.
   Stir gently, using a spoon or your hands, until the mixture resembles moist, crumbly sand.
4. Form the Crust:
   You should have about 6 cups of mixture. Set aside 2 cups for the topping.
   Press the remaining 4 cups evenly into the bottom of the prepared pan using your hands or a flat spatula. It’s okay if the mixture feels crumbly—it will firm up when baked.
5. Prepare the Filling:
   In a medium bowl, gently toss the chopped strawberries, sliced rhubarb, sugar, cornstarch, and orange zest together. Stir until evenly coated.
6. Layer the Filling:
   Spread the fruit filling evenly over the crust layer.
7. Add the Topping:
   Sprinkle the reserved 2 cups of crumb mixture evenly over the fruit filling.
   Then sprinkle the oats over the top for texture and appearance. Press down lightly with a spatula to help the crumb topping adhere.
8. Bake:
   Bake for 42–50 minutes or until the top is golden brown and a toothpick inserted comes out mostly clean with a few fruity bits. Start checking at 42 minutes; mine are usually perfect around 45.
9. Cool:
   Let the bars cool completely in the pan on a wire rack—this may take 1–2 hours. For quicker cooling, refrigerate the pan after about an hour.
10. Cut and Serve:
    Once fully cooled, use the parchment overhang to lift the bars out of the pan. Cut into squares and serve.

Pro Tips and Variations

• Use frozen fruit: No need to thaw, but extend bake time slightly.
• Add nuts: Swap oats with sliced almonds or chopped pecans for crunch.
• Double zest: For more citrus punch, increase orange zest or try lemon zest instead.
• Half batch: Use a 9-inch square pan and halve all ingredients. Reduce bake time slightly.

Serving Suggestions

• Dust with powdered sugar before serving.
• Serve warm with vanilla ice cream or whipped cream.
• Cut into smaller squares for party-size servings or larger bars for brunch-style desserts.

Storage / Reheating

• Room temperature: Store tightly covered for up to 2 days.
• Refrigerator: Keeps fresh for up to 1 week.
• Freezer: Freeze for up to 3 months. Layer between parchment in an airtight container. Thaw overnight in the fridge and bring to room temp before serving.

FAQs

Can I use only strawberries?
Yes—use 5 cups total strawberries and increase cornstarch to 1.5 tablespoons.

Can I skip the oats?
Absolutely. They add texture but the bars will still be delicious without them.

Can I make this gluten-free?
Try a 1:1 gluten-free flour blend and certified GF oats. Test texture before baking.

Why is my crumble dry?
This is normal before baking. The moisture from the fruit and oven will bind it.

Conclusion

These Strawberry Rhubarb Crumb Bars strike the perfect balance of fruity, sweet, and buttery. With a quick mix-and-layer method, they’re ideal for bakers of all levels. Enjoy them chilled, warm, or frozen—they’re as versatile as they are delicious.

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