Strawberry Rhubarb Crumble Bars (Printable)

Sweet-tart strawberry and rhubarb filling between buttery oat crumble layers, ideal for snacks or dessert.

# What You’ll Need:

→ Fruit Filling

01 - 1 ¼ cups fresh rhubarb, diced
02 - 1 ¼ cups fresh strawberries, hulled and diced
03 - ⅓ cup granulated sugar
04 - 1 tablespoon cornstarch
05 - 1 teaspoon lemon juice

→ Crumble Base & Topping

06 - 1 ½ cups all-purpose flour
07 - 1 ¼ cups old-fashioned rolled oats
08 - ½ teaspoon baking powder
09 - ¼ teaspoon salt
10 - ¾ cup brown sugar, packed
11 - ½ teaspoon ground cinnamon
12 - ¾ cup unsalted butter, melted
13 - 1 teaspoon vanilla extract

# How to Prepare:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice. Toss to coat and set aside.
03 - In a large bowl, whisk together flour, oats, baking powder, salt, brown sugar, and cinnamon. Add melted butter and vanilla extract; stir until crumbly and evenly moistened.
04 - Reserve 1 cup of the crumble mixture for the topping. Press the remainder firmly into the bottom of the prepared pan to form an even base.
05 - Spread the fruit filling evenly over the crust.
06 - Sprinkle the reserved crumble mixture over the fruit layer.
07 - Bake for 40–45 minutes, or until the top is golden and the filling is bubbling.
08 - Cool completely in the pan. Lift out using parchment overhang and cut into bars.

# Expert Advice:

01 -
  • The contrast between tart rhubarb and sweet strawberries creates this incredible balance that keeps you coming back for just one more bite
  • They travel beautifully and actually taste better the next day, making them perfect for bake sales, potlucks, or thoughtful gifts
  • The crumble topping gets this irresistible golden crunch while staying tender underneath, like a cookie and a pie had a delicious baby
02 -
  • These absolutely must cool completely before cutting or you'll end up with delicious but messy fruit crumble instead of neat bars, so plan ahead and exercise patience
  • Rhubarb season is short, typically spring through early summer, so when you see those beautiful red stalks at the market, grab them and make these bars immediately
  • The crumble might feel too loose when you're pressing it into the pan, but trust the process—it bakes into a firm, cookie-like base that holds everything together beautifully
03 -
  • Use the back of a measuring cup to press the crust into the pan—it creates an even layer without warming the dough with your hands, which can make the crust tough
  • If your fruit is very juicy, increase the cornstarch to 1.5 tablespoons to ensure the filling sets properly, especially if you're using frozen fruit

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