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Crispy Strawberry Rhubarb Crumble Bars

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These crispy strawberry rhubarb crumble bars feature a buttery, golden streusel topping with a tangy-sweet fruit filling. Perfect for a quick, comforting treat that balances crisp texture with juicy filling.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 cup (225g) unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 3 cups chopped fresh or frozen rhubarb (375g)
  • 2 cups sliced fresh or frozen strawberries (300g)
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • 1 teaspoon fresh lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, combine 2 cups (250g) of the flour, granulated sugar, brown sugar, and salt. Add the cold, cubed butter.
  3. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits, about 3-5 minutes.
  4. Reserve about 1 cup (125g) of this streusel mixture for the topping. Press the remaining streusel evenly into the bottom of the prepared pan to form the crust.
  5. Bake the crust for 15 minutes until it just starts to turn golden at the edges.
  6. While the crust bakes, in a medium bowl, toss together chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, vanilla extract, and optional cinnamon and lemon zest until everything is coated.
  7. Remove the pan from the oven and spread the fruit filling evenly over the warm crust.
  8. Sprinkle the reserved streusel topping evenly over the fruit layer.
  9. Return the pan to the oven and bake for another 35-40 minutes, or until the topping is golden brown and crisp and the filling is bubbling at the edges.
  10. Remove from oven and let the bars cool completely in the pan on a wire rack.
  11. Use the parchment paper overhang to lift the bars out of the pan and slice into 12-16 bars using a sharp knife warmed under hot water for clean cuts.

Notes

Keep butter cold before mixing to create flaky streusel texture. Pre-bake crust to avoid sogginess. Let bars cool completely before slicing for clean cuts. Adjust sugar based on fruit tartness. Optional: add chopped nuts to streusel for extra crunch.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, streusel topping, easy dessert, fruit bars, homemade dessert, rhubarb recipe, strawberry dessert

Find it online: https://tempotaste.com/crispy-strawberry-rhubarb-crumble-bars-easy-homemade-buttery-streusel-recipe/