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Easy Tangy Strawberry Rhubarb Crumble Bars

strawberry rhubarb crumble bars - featured image
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These crumble bars combine the tartness of rhubarb with the sweetness of strawberries, all atop a buttery, oat-studded crust. Perfect for a quick, nostalgic summer dessert that’s simple yet unforgettable.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • ¾ cup (150g) brown sugar, packed
  • 1 cup (226g) unsalted butter, cold and cubed
  • ½ tsp salt
  • 1 tsp baking powder
  • 3 cups (450g) fresh strawberries, hulled and halved
  • 2 cups (250g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100g) sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line with parchment paper, leaving an overhang for easy removal. (5 minutes)
  2. In a large bowl, combine flour, rolled oats, brown sugar, salt, and baking powder. Add cold, cubed butter. Pulse in a food processor until mixture resembles coarse crumbs with pea-sized butter pieces, or cut in by hand with a pastry cutter or fingers. (10 minutes)
  3. Press half of the crumble mixture firmly into the bottom of the prepared pan to form an even crust. (5 minutes)
  4. In another bowl, gently toss strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract until fruit is evenly coated. (5 minutes)
  5. Spread the fruit mixture evenly over the crust layer. Crumble the remaining half of the crumble mixture over the top, leaving some rustic gaps. (5 minutes)
  6. Bake for 40–45 minutes until the top is golden brown and the filling is bubbling around the edges. Tent with foil if topping browns too quickly. (40-45 minutes)
  7. Remove from oven and cool completely on a cooling rack to allow bars to firm up. Chill in fridge after an hour if desired. (1-2 hours)
  8. Lift bars out using parchment overhang and cut into squares or rectangles with a sharp knife warmed under hot water for clean cuts. (5 minutes)

Notes

Use cold butter to achieve a flaky, crumbly texture. Avoid overmixing the filling to keep fruit chunks intact. If topping browns too fast, tent with foil halfway through baking. Let bars cool completely before slicing to prevent crumbling. Frozen fruit can be used if thawed and drained well. For gluten-free, use gluten-free flour and oats; for dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: strawberry rhubarb crumble bars, summer dessert, easy crumble bars, tangy dessert, oat crumble bars, quick dessert, homemade bars

Find it online: https://sofiaspice.com/easy-tangy-strawberry-rhubarb-crumble-bars-recipe-perfect-for-summer-dessert/