Strawberry Rhubarb Crumble Bars (Printer version)

Tangy strawberries and rhubarb layered between buttery oat crumble for golden, portable bars ideal for spring gatherings

# What You'll Need:

→ Crumble Base & Topping

01 - 1 1/2 cups (190 g) all-purpose flour
02 - 1 1/2 cups (135 g) rolled oats
03 - 3/4 cup (150 g) granulated sugar
04 - 1/2 cup (100 g) light brown sugar, packed
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1 cup (225 g) unsalted butter, melted

→ Strawberry Rhubarb Filling

08 - 2 cups (250 g) fresh strawberries, hulled and diced
09 - 2 cups (250 g) fresh rhubarb, diced
10 - 2/3 cup (135 g) granulated sugar
11 - 2 tablespoons cornstarch
12 - 2 teaspoons vanilla extract
13 - 2 teaspoons lemon juice

# Directions:

01 - Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, combine flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Add the melted butter and mix until cohesive, crumbly dough forms.
03 - Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumb mixture firmly into the prepared pan to form the base.
04 - In another bowl, toss together strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice until well combined.
05 - Spread the fruit mixture evenly over the base. Sprinkle the reserved crumb mixture evenly over the top.
06 - Bake for 40–45 minutes, or until the top is golden brown and the fruit is bubbling.
07 - Let cool completely in the pan before lifting out and cutting into bars.

# Expert Advice:

01 -
  • This recipe makes it almost impossible to mess up, even if you get distracted by a sunbeam.
  • There’s that perfect balance where tart rhubarb and sweet strawberries dance together—everyone asks for seconds.
02 -
  • If you try to cut these before they cool, you’ll end up with a delicious mess—it’s tempting, but wait.
  • Pressing the base firmly with your hands (not just a spatula) makes a world of difference in the final bite.
03 -
  • Don’t skimp on the lemon juice—it brightens the jammy flavors perfectly.
  • For neat slices, chill the baked bars in the fridge for 30 minutes before cutting.
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