Strawberry Rhubarb Crumble Bars (Print view)

Buttery oat bars with a tangy strawberry and rhubarb filling, topped with crisp oat crumble.

# List of Ingredients:

→ 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

→ 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
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 into the dry mixture and stir until a cohesive, crumbly dough forms; the texture should hold together when pressed.
04 - Reserve 1 1/2 cups of the crumb mixture for the topping, then press the remaining crumbs firmly and evenly into the prepared pan to form the base.
05 - In a separate bowl, toss the diced strawberries and rhubarb with granulated sugar, cornstarch, vanilla, and lemon juice until the fruit is evenly coated.
06 - Spread the fruit mixture in an even layer over the pressed base, then sprinkle the reserved crumb mixture evenly across the top.
07 - Bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbling; remove from oven and allow to cool completely in the pan before lifting out and cutting into 12 bars.

# Expert Suggestions:

01 -
  • The contrast of jammy fruit and crunchy oat topping tastes like a secret worth sharing.
  • It's the kind of dessert that wows guests and vanishes in minutes—no delicate plating or fuss required.
02 -
  • If you cut these bars before they're fully cooled, you'll end up with a delicious, albeit messy, pile—patience pays off.
  • The first time I tried quick oats instead of rolled, the top came out disappointingly dry, so stick to rolled oats for satisfying bites.
03 -
  • Never skip parchment—it's the trick to perfect bar removal.
  • Lemon juice brightens the filling more than you'd expect; it's the ingredient that made me fall in love with these bars.
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