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Strawberry Rhubarb Crumble Bars

Strawberry Rhubarb Crumble Bars - featured image
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These easy homemade dessert bars feature a sweet strawberry and tart rhubarb filling layered between a buttery oat base and crisp crumble topping. Perfect for gatherings, gifting, or a comforting treat any time.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (or gluten-free blend)
  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, melted (or plant-based butter for dairy-free)
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced (or thawed frozen)
  • 2 cups rhubarb, chopped into 1/2-inch pieces
  • 2/3 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Optional: 1/2 teaspoon ground cinnamon
  • Optional: 1/4 cup chopped walnuts or pecans
  • Optional: Zest of 1 lemon
  • Optional: Pinch of nutmeg

Instructions

  1. Line a 9×13-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together flour, oats, granulated sugar, brown sugar, baking powder, and salt. Pour in melted butter and vanilla extract. Stir until evenly moistened and crumbly. Reserve 1 1/2 cups of this mixture for the topping.
  3. Press the remaining oat mixture into the prepared pan, packing it firmly and evenly. Bake for 10 minutes, then remove from oven.
  4. In a separate bowl, combine diced strawberries, chopped rhubarb, sugar, cornstarch, and lemon juice. Stir until fruit is coated and mixture looks syrupy. Add cinnamon or lemon zest if using. Let sit for 5 minutes.
  5. Spoon the fruit mixture evenly over the baked oat base, spreading to cover every corner.
  6. Sprinkle the reserved oat mixture over the fruit layer. Add chopped nuts if desired.
  7. Bake for 35-40 minutes, until the top is golden and edges are bubbling. Check at 30 minutes if your oven runs hot.
  8. Let bars cool in the pan for at least 1 hour. For clean cuts, refrigerate for another 30 minutes before lifting out and slicing.
  9. Use parchment overhang to lift the slab onto a cutting board. Slice into squares or bars with a sharp knife, wiping the blade between cuts.

Notes

Cool bars completely before slicing for best texture. For gluten-free, use certified gluten-free oats and flour. For dairy-free or vegan, use plant-based butter and vegan sugar. Add lemon zest or nuts for extra flavor. Bars freeze well and taste even better the next day.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, oat dessert, easy dessert, summer baking, fruit bars, potluck dessert, homemade bars

Find it online: https://blingbite.com/strawberry-rhubarb-crumble-bars-recipe-easy-homemade-dessert-with-buttery-oat-topping/