Easy Rhubarb Strawberry Crumble Bars
A quick and easy summer snack featuring a crumbly buttery crust with a tangy rhubarb and sweet strawberry filling. Perfect for picnics, potlucks, or a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour (about 190g)
- 1 ½ cups old-fashioned rolled oats (about 135g)
- ¾ cup light brown sugar, packed (150g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons unsalted butter, cold and cubed (170g)
- 3 cups fresh rhubarb, chopped into ½-inch pieces (about 375g)
- 2 cups fresh strawberries, hulled and quartered (about 300g)
- ¾ cup granulated sugar (150g)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on two sides for easy bar removal.
- In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces.
- Reserve about 1 ½ cups of this crumb mixture for the topping. Press the remaining mixture firmly into the bottom of your prepared pan to form an even crust.
- Bake the crust for about 12-15 minutes, or until it starts to turn golden around the edges. Let it cool slightly.
- In a medium bowl, gently toss the chopped rhubarb and strawberries with sugar, cornstarch, vanilla extract, and lemon juice.
- Spread the filling evenly over the warm crust.
- Sprinkle the reserved crumble topping evenly over the fruit filling without pressing down.
- Bake for 35-40 minutes, until the top is golden brown and the filling is bubbly around the edges.
- Cool completely in the pan on a wire rack (about 2 hours) before cutting into bars.
Notes
Keep the butter cold when making the crust to ensure a crumbly texture. Pre-bake the crust to prevent sogginess. Let bars cool completely before cutting to avoid filling spill. Frozen fruit can be used if thawed and drained. Adjust sugar to balance tartness of rhubarb.
Nutrition
- Serving Size: 1 bar (1/12th of rec
- Calories: 235
- Sugar: 18
- Sodium: 150
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 33
- Fiber: 3
- Protein: 3
Keywords: rhubarb, strawberry, crumble bars, summer snack, easy dessert, picnic dessert, oat crust, tangy sweet