Strawberry rhubarb crumb bars Recipe

Okay, picture this: it’s rhubarb season, your kitchen smells like heaven, and you’re about to devour something that’s basically strawberry rhubarb pie… but way easier and in bar form. Who needs a fancy pie crust when you can have buttery crumbs on top and bottom? These Strawberry Rhubarb Crumb Bars are the lazy genius dessert you’ve been waiting for. Tart rhubarb meets sweet strawberries in a jammy filling, sandwiched between a crumbly oat-streaked crust that’s crunchy, golden, and impossible to stop eating. Trust me, one bite and you’ll be like, “Why haven’t I made these sooner?”

Why This Recipe is Awesome

Look, we all love pie, but rolling dough? Chilling it? Crimping edges? Nah, not today. These bars are idiot-proof (and yes, I’ve tested that theory on myself multiple times). The same mixture does double duty as both the base and the topping—no extra steps, no fuss. The fruit filling cooks up gooey and vibrant without turning into soup, thanks to a little cornstarch magic. Plus, they’re portable, shareable, and freeze like champs. Bake once, snack all week. Or pretend you’re fancy and serve them with ice cream. Either way, pure summer joy in every bite. And let’s be real—the combo of sweet strawberries balancing tart rhubarb is basically nature’s perfect flavor duo. Your taste buds will thank you.

Ingredients You’ll Need

Here’s your shopping list—nothing crazy, just good stuff:

For the crumb base/topping:

• 3 cups all-purpose flour (spoon it in gently, don’t pack it like you’re mad at it)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (light or dark—dark gives extra caramel vibes)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon (optional but highly recommended for that cozy feel)
• 1/4 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cubed (keep it in the fridge till go-time)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/4 cup milk (any kind works)
• 1/3 cup old-fashioned rolled oats (for extra crunch—don’t skip!)

For the fruity filling:

• 2 cups chopped fresh rhubarb (about 3-4 stalks, sliced into 1/2-inch pieces—toss the leaves, they’re toxic!)
• 2 cups hulled and sliced fresh strawberries (roughly chopped if they’re huge)
• 1/2 cup granulated sugar (adjust if your berries are super sweet)
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice (brightens everything up)

See? Basic pantry + seasonal produce = magic.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper (leave overhang for easy lift-out—genius hack).

1. Make the crumb mixture. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Toss in the cold butter cubes and use your fingers (or a pastry cutter) to rub it in until it looks like coarse crumbs with pea-sized butter bits. Pro tip: cold butter = flaky perfection.
2. Add the wet stuff. Crack in the egg, pour in the vanilla and milk, then mix until it just comes together into a doughy mess. Don’t overmix—lumps are your friend here.
3. Set aside some topping. Scoop out about 1 1/2–2 cups of the mixture and stir in the oats. Set this aside for the top.
4. Press the base. Dump the remaining crumb dough into your prepared pan. Press it firmly and evenly across the bottom with your hands or the bottom of a measuring cup. Bake this base for 10 minutes to set it a bit.
5. Whip up the filling. While the base bakes, toss the chopped rhubarb, strawberries, sugar, cornstarch, and lemon juice in a bowl. Let it sit a minute so the juices start flowing.
6. Assemble time! Spread the fruit mixture evenly over the partially baked base. Sprinkle the oat-crumb topping all over—be generous, pile it high.
7. Bake to golden glory. Pop it back in the oven for 40–50 minutes, until the top is golden brown and the filling is bubbly around the edges. Your kitchen will smell insane.
8. Cool completely. Seriously, let it cool on a wire rack for at least 2 hours (or overnight in the fridge). This sets the bars so they slice cleanly instead of turning into a fruity landslide.

Cut into squares and try not to eat them all in one sitting.

Common Mistakes to Avoid

• Skipping the preheat or using room-temp butter — Rookie move. Cold butter and a hot oven = crisp crumbs, not greasy sadness.
• Overmixing the dough — It turns tough and cookie-like instead of tender-crumbly. Keep it shaggy.
• Not cooling fully — Cutting too soon? Enjoy your bars as a spoonable mess. Patience, my friend.
• Using frozen fruit without thawing — Extra water = soggy bars. Fresh is best here.
• Ignoring the parchment overhang — Good luck prying these out without wrecking them.

Alternatives & Substitutions

Gluten-free? Swap the flour for a 1:1 GF blend and use certified GF oats—works great.

No fresh rhubarb? Frozen works if thawed and drained well, but fresh gives the best tang.

Vegan twist: Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and non-dairy milk. Still delicious.

Want less sugar? Cut the filling sugar by 2–3 tbsp if your strawberries are peak-season sweet.

Oats not your thing? Skip ’em in the topping for a classic streusel vibe, or add chopped nuts for extra crunch.

IMO, the classic version slaps hardest, but tweak away—these bars forgive you.

FAQ’s

Can I make these ahead?

Heck yes! They taste even better the next day after the flavors meld. Store covered at room temp for 3 days or fridge for a week.

What if rhubarb is out of season?

Frozen rhubarb to the rescue—just thaw, drain excess liquid, and pat dry. Or sub with extra strawberries + a tart apple for similar vibes.

Can I use margarine instead of butter?

Technically yes, but why hurt your soul like that? Butter gives unbeatable flavor and texture. Live a little.

Do I have to peel the rhubarb?

Nope! Just wash, trim the ends, chop, and go. The red color bleeds beautifully into the filling.

Are these bars freezable?

Absolutely. Slice, wrap individually, freeze up to 3 months. Thaw at room temp or microwave for 20 seconds. Snack attack sorted.

My filling looks too runny—what now?

Next time, add an extra 1/2 tbsp of cornstarch. Or let the fruit sit longer to draw out juices before adding.

Can I double the recipe?

For a crowd? Use two pans or one giant sheet pan. Just watch the bake time—it might need a few extra minutes.

Related Recipe:

• Brown Butter Apple Blondies Recipe
• Cookies and cream brownies Recipe
• Cranberry crumble pie bars recipe

Final Thoughts

There you have it—your new go-to dessert for potlucks, picnics, or just treating yourself on a random Tuesday. These Strawberry Rhubarb Crumb Bars are stupidly simple, ridiculously tasty, and guaranteed to make people think you’re a baking wizard. Now go impress someone (or just yourself) with your new skills. You’ve earned those crumbs on your shirt. Enjoy every gooey, crumbly bite!