Strawberry Rhubarb Crumble Bars (Printable)

Tangy strawberry and rhubarb filling nestled in buttery oat crumble—ideal for spring potlucks and picnics.

# What You'll Need:

→ Crumble base & topping

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups rolled oats
03 - 3/4 cup granulated sugar
04 - 1/2 cup packed light brown sugar
05 - 1/2 teaspoon fine salt
06 - 1 teaspoon ground cinnamon
07 - 1 cup unsalted butter, melted (2 sticks)

→ Strawberry-rhubarb filling

08 - 2 cups fresh strawberries, hulled and diced
09 - 2 cups fresh rhubarb, diced
10 - 2/3 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 2 teaspoons vanilla extract
13 - 2 teaspoons fresh lemon juice

# How To Make It:

01 - Heat oven to 350°F. Line a 9x13-inch baking pan with parchment paper leaving an overhang for easy removal and set aside.
02 - In a large bowl, whisk together flour, rolled oats, granulated sugar, light brown sugar, salt and cinnamon until evenly distributed.
03 - Pour the melted butter over the dry mixture and stir with a spatula until a cohesive, coarse crumb forms, taking care not to overwork.
04 - Measure out 1 1/2 cups of the crumb mixture and set aside for the topping. Press the remaining crumbs firmly and evenly into the prepared pan to form a compact base.
05 - In a separate bowl, toss strawberries and rhubarb with granulated sugar, cornstarch, vanilla and lemon juice until the fruit is evenly coated and no dry starch remains.
06 - Spread the fruit mixture in an even layer over the pressed base, then distribute the reserved crumbs evenly over the fruit.
07 - Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling at the edges. Rotate the pan halfway through baking if your oven has hot spots.
08 - Allow the pan to cool completely on a wire rack, then lift out using the parchment overhang and cut into 12 bars. Chill briefly if cleaner slices are desired.

# Expert Tips:

01 -
  • These bars sneak a bright, tangy fruit layer under a buttery oat crumble—trust me, they're more irresistible than you'd expect at first glance.
  • The recipe is easy to follow, kind to beginner bakers, and turns out bars sturdy enough for a picnic or soft enough to pair with your espresso at home.
02 -
  • If you cut these bars too soon, they fall right apart—patience rewards with perfect layers.
  • Letting the bars cool on the counter (not in the fridge) keeps the oat topping crisp rather than soggy.
03 -
  • Letting the butter cool before adding gives chunkier, more defined crumble pieces.
  • A dash of cardamom in the crumble unexpectedly elevates the whole bar.
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