Easy Irresistible Strawberry Rhubarb Crumble Bars
These strawberry rhubarb crumble bars combine the perfect balance of sweet and tart with a buttery, crumbly topping. Quick and easy to make, they are perfect for potlucks, snacks, or cozy desserts.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup (170g) unsalted butter, cold and cubed
- 1 teaspoon pure vanilla extract
- 2 cups (300g) fresh strawberries, hulled and sliced
- 1 ½ cups (225g) rhubarb, chopped into ½-inch pieces
- ¾ cup (150g) granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Add cold, cubed butter and vanilla extract. Use a food processor or pastry cutter to blend until mixture resembles coarse crumbs with some pea-sized bits.
- Press 2/3 of the crumble mixture firmly into the prepared pan to form an even base. Refrigerate while preparing the filling.
- In a medium bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract until combined evenly.
- Spread the filling evenly over the chilled crust using a spatula, being careful not to press down too hard.
- Sprinkle the remaining crumble mixture evenly over the fruit layer.
- Bake for 45-50 minutes until the top is golden brown and the filling is bubbling around the edges. Tent with foil if browning too fast.
- Cool in the pan for at least 1 hour to let the filling set. Use the parchment overhang to lift bars out and transfer to a wire rack. Slice into 16 squares once completely cool.
Notes
Keep butter cold for flaky crumbs. Don’t overmix the crumble base to maintain texture. Use cornstarch to thicken filling and avoid sogginess. Chill crust before adding filling. Tent with foil if top browns too quickly. Let bars cool completely before slicing for clean cuts.
Nutrition
- Serving Size: 1 bar (1/16th of rec
- Calories: 210
- Sugar: 20
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 2
- Protein: 2
Keywords: strawberry rhubarb bars, crumble bars, easy dessert, fruit bars, summer dessert, potluck dessert, baking