Strawberry Rhubarb Crumb Bars

STRAWBERRY RHUBARB CRUMB BARS

6/8/2015

We just love the sweetness of strawberries and the tartness of rhubarb - a perfect combination for jams, pies and crisps! Another family favorite is these Strawberry Rhubarb Crumb Bars - they disappear as fast as I can make them!

Sweet strawberries and tart rhubarb make the perfect filling for an irresistible crumb topping and oatmeal-cookie base. So simple and good! The sweetness of fresh strawberries and the tartness of the tender rhubarb balance each other out perfectly! Paired with a buttery, sweet oat crumble topping and base, you know these will be good – and these Strawberry Rhubarb Crumb Bars are unbelievably delicious!

Strawberry Rhubarb Crumb Bars

This is one of those simple recipes that ALWAYS turns out well - you can mix and match the filling to just about any of your favorite fruit combinations, but it works so well with fresh juicy strawberries and tender rhubarb!

The crumb bottom and topping is so tender and chewy - and very much like your favorite oatmeal cookie - warm and wonderful, fresh from the oven!

Strawberry Rhubarb Crumb Bars

How can you resist these? I actually like them better the day after I bake them, as the filling sets up nicely and the bar will hold its shape better.

But if you can't wait (and who wants to), you can enjoy these after they have cooled for a few hours, topped with some creamy vanilla ice cream or sweetened whipped cream. SO GOOD!

Strawberry Rhubarb Crumb Bars

LOOKING FOR MORE GREAT RHUBARB RECIPES?

Strawberry Rhubarb Crumb Bars

STRAWBERRY RHUBARB CRUMB BARS

Sweet strawberries and tart rhubarb make the perfect filling for an irresistible crumb topping and oatmeal-cookie base. So simple and good! The sweetness of fresh strawberries and the tartness of the tender rhubarb balance each other out perfectly! Paired with a buttery, sweet oat crumble topping and base, you know these will be good – and these Strawberry Rhubarb Crumb Bars are unbelievably delicious!

Strawberry Rhubarb Crumb Bars

INGREDIENTS:
CRUMB LAYER:
1-1/3 cup flour
½ tsp baking soda
½ tsp salt
1-1/3 cup old fashioned oats (not quick oats)
½ cup packed dark brown sugar
½ cup granulated sugar
¾ cup unsalted butter (melted)
1 tsp vanilla extract

STRAWBERRY-RHUBARB FILLING:
2 cups fresh strawberries (quartered and cut into ½-inch pieces before measuring)
1-1/2 cups ¼-inch sliced rhubarb
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
2 tablespoons cornstarch

HOW I MAKE THESE:

Make Filling: in a large bowl, add fresh strawberries and rhubarb, toss with lemon juice. In a small bowl whisk together the sugar and cornstarch. Pour sugar mixture over fruit mixture and toss gently to coat. Set bowl aside.
Preheat oven to 350 degrees. Decide if you are going to want to lift these out of the baking pan to cut and serve (in which case you will line a 9x9-inch square baking pan with parchment paper, sprayed with non-stick spray) or if you will cut and serve directly from the pan (in which case you will generously butter a 9x9-inch square pan).
Make Crumb Mixture: in a large mixing bowl, whisk together the flour, baking soda and salt; add in the oats, brown sugar and granulated sugar and whisk to blend. Whisk the vanilla into the melted butter and pour over oat mixture. Stir until the mixture is evenly moistened and mixed. Press 2/3 of the mixture into the prepared pan, save the remaining 1/3 crumb mixture for topping.
Pour fruit mixture over bottom crumb layer in baking pan. Sprinkle remaining crumb mixture evenly over the top. Bake in preheated oven for 45 to 55 minutes, or until top is golden brown and crisp, and filling is bubbling.
Remove from oven and allow to cool before serving. Serve with vanilla ice cream or sweetened whipped cream – or enjoy all by itself!

SERVINGS: 9 large bars or 16 small bars

Original recipe created & published by Snowflakes & Coffeecakes in June 2015; revised and reposted May 2022.

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