Go Back
–+ servings
Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars

Delicious Strawberry Rhubarb Crumb Bars featuring a buttery crust and sweet filling, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 9 bars
Calories 250 kcal

Equipment

  • 9x13-inch baking pan

Ingredients
  

Crust and Topping

  • 3 cups all-purpose flour (spooned & leveled)
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed light or dark
  • 1 teaspoon baking powder
  • 0.5 teaspoon ground cinnamon (optional)
  • 0.25 teaspoon salt
  • 1 cup unsalted butter cold and cubed
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 0.25 cup milk
  • 0.33 cup whole rolled oats (old-fashioned)

Strawberry Rhubarb Filling

  • 2.5 cups chopped strawberries
  • 2.5 cups sliced rhubarb (½ inch pieces)
  • 0.5 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon orange zest

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
  • Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and cut in until it resembles pea-sized crumbles.
  • Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until it resembles moist crumbly sand.
  • Set aside 2 cups of the crust/crumble mixture. Pour the remaining into the prepared pan and flatten down to form an even crust.
  • Gently mix all of the filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture and oats on top, pressing down lightly.
  • Bake for about 42-50 minutes or until the top is lightly browned and a toothpick comes out mostly clean. Allow to cool completely.
  • Lift the bars out using the parchment paper overhang, cut into squares, and store leftovers appropriately.

Notes

Cover and store leftover strawberry rhubarb bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Keyword bars, Crumb Topping, dessert, rhubarb, strawberries, Strawberry Rhubarb Crumb Bars
Tried this recipe?Let us know how it was!