Strawberry Rhubarb Crumble Bars
These strawberry rhubarb crumble bars combine tart rhubarb and sweet strawberries with a buttery, crumbly crust for a nostalgic and easy homemade dessert.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 cup (90g) old-fashioned rolled oats
- ¾ cup (150g) granulated sugar
- ½ cup (110g) packed brown sugar
- 1 ¼ cups (285g) unsalted butter, cold and cubed
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 cups (about 450g) fresh strawberries, hulled and sliced
- 3 cups (about 375g) fresh rhubarb, chopped into ½-inch pieces
- ¾ cup (150g) granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, salt, and baking powder. Add the cold, cubed unsalted butter. Using a food processor, pulse until the mixture forms coarse crumbs, or use a pastry cutter to cut the butter in by hand. Reserve about 1 ½ cups (225g) of this mixture for the crumble topping and press the rest evenly into the prepared pan to form the crust. Refrigerate the crust while preparing the filling (about 10 minutes).
- In a medium bowl, gently toss together the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Ensure the fruit is evenly coated but do not overmix.
- Remove the crust from the fridge and spread the fruit filling evenly over it. Sprinkle the reserved crumble topping over the filling, covering as much as possible.
- Bake in the preheated oven for 45-50 minutes or until the crumble topping is golden brown and the fruit filling is bubbling. Check after 40 minutes and tent with foil if the topping browns too quickly. Let cool completely in the pan on a wire rack before slicing.
Notes
Keep butter cold for a flaky texture. Do not overmix the filling to keep fruit chunks intact. Tent with foil if topping browns too quickly. Chill bars before slicing for clean cuts. Frozen fruit can be used if thawed and drained well. For gluten-free, use gluten-free flour blend and oats. For vegan, substitute butter with coconut oil and use a flax egg.
Nutrition
- Serving Size: 1 bar (1/12 of recip
- Calories: 300
- Sugar: 25
- Fat: 12
- Carbohydrates: 45
- Fiber: 3
Keywords: strawberry rhubarb crumble bars, crumble bars, strawberry dessert, rhubarb dessert, easy homemade dessert, summer dessert, fruit bars