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Golden brown strawberry rhubarb crumb bars with a glistening fruit filling and buttery crumble topping on a cooling rack.

The BEST Strawberry Rhubarb Crumb Bars

These delightful strawberry rhubarb crumb bars offer a perfect balance of sweet and tart flavors with buttery oat crumb layers and a gooey fruit filling. Incredibly easy to make, they're ideal for any spring or summer gathering.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Dessert
Calories: 305
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumb Layers:
  • 1 ⅓ cups all-purpose flour (188g)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ⅓ cups rolled old-fashioned oats (120g)
  • ½ cup packed light brown sugar (110g)
  • ½ cup granulated sugar (110g)
  • ¾ cup unsalted butter, melted (170g)
  • 2 tsp vanilla extract
For the Strawberry Rhubarb Filling:
  • 1 ¾ cups hulled and diced strawberries (273g, from 12 oz whole)
  • 1 ½ cups diced rhubarb, sliced 1/4-inch thick (190g)
  • 1 Tbsp fresh lemon juice
  • ⅓ cup granulated sugar (71g)
  • 1 Tbsp cornstarch (9g)

Equipment

  • 9x9-inch baking dish
  • Parchment paper
  • Large mixing bowls
  • Whisk or spatula
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

Prepare the Crumb Layers
  1. Preheat your oven to 350°F (175°C). Butter a 9 by 9-inch baking dish, then line it with parchment paper, allowing some overhang on the sides for easy removal. Butter the parchment paper as well.
  2. In a large mixing bowl, whisk together the flour, baking soda, and salt. Add in the rolled oats, light brown sugar, and granulated sugar. Whisk everything to blend, using your fingertips to break up any small clumps of brown sugar.
  3. In a separate small bowl, whisk the vanilla extract into the melted butter. Pour this melted butter mixture over the dry oat mixture. Stir with a spatula until the mixture is evenly moistened and comes together.
  4. Take 2/3 of this crumb mixture and press it firmly and evenly into the bottom of your prepared baking dish. Set aside the remaining 1/3 of the crumb mixture; you will use this for the topping.
Make the Strawberry Rhubarb Filling
  1. Add the hulled and diced strawberries and diced rhubarb to a medium mixing bowl. Toss them gently with the fresh lemon juice.
  2. In a small separate bowl, whisk together the granulated sugar and cornstarch.
  3. Pour the sugar and cornstarch mixture over the strawberry and rhubarb. Toss gently until all of the fruit is evenly coated.
Assemble and Bake
  1. Pour the prepared fruit filling evenly over the bottom crumb layer in the baking dish. Spread it out to cover the entire base.
  2. Evenly sprinkle the remaining 1/3 of the crumb mixture over the top of the fruit filling. Do not press it down; leave it loose for a crumbly topping.
  3. Bake in your preheated oven for about 45 to 50 minutes. The top should be golden brown and crisp, and the fruit filling should be visibly bubbling around the edges.
  4. Once baked, remove the pan from the oven. Cool the bars completely on a wire rack before attempting to cut them. After cooling, use the parchment paper overhang to lift the entire slab of bars out of the dish. Cut into squares and serve.

Nutrition

Calories: 305kcalCarbohydrates: 46gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

These bars store well at room temperature in an airtight container for 3-4 days. For optimal texture, always cool completely before slicing. Use ripe, firm fruit for the best flavor.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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