Strawberry Rhubarb Crumble Bars (Print View)
Sweet-tart fruit filling paired with buttery oat crumble for a delightful bar dessert.
# What You'll Need:
→ Fruit Filling
01 - 1 ½ cups fresh strawberries, hulled and diced
02 - 1 ½ cups fresh rhubarb, diced
03 - ⅓ cup granulated sugar
04 - 2 tbsp cornstarch
05 - 1 tsp lemon juice
06 - ½ tsp vanilla extract
→ Crumble Base & Topping
07 - 1 ½ cups all-purpose flour
08 - 1 ¼ cups old-fashioned rolled oats
09 - ¾ cup light brown sugar, packed
10 - ½ tsp salt
11 - ½ tsp ground cinnamon
12 - ¾ cup unsalted butter, melted and slightly cooled
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently and set aside.
03 - In a large bowl, mix flour, oats, brown sugar, salt, and cinnamon. Pour in melted butter and stir until a crumbly mixture forms.
04 - Reserve 1 cup of the crumble mixture for the topping. Press the remaining crumble evenly into the bottom of the prepared pan to form the base.
05 - Spread the strawberry rhubarb mixture evenly over the base.
06 - Sprinkle the reserved crumble mixture over the fruit layer.
07 - Bake for 35–40 minutes, or until the top is golden and the filling is bubbling.
08 - Let cool completely in the pan before lifting out and slicing into bars.
# Expert Suggestions:
01 -
- The buttery oat crumble stays wonderfully tender thanks to melted butter instead of cold cubed butter
- You get that perfect fruit-to-crust ratio in every bite unlike crumble where fruit often sinks to the bottom
- These bars travel beautifully to potlucks and actually taste better the next day as flavors meld
02 -
- Hot fruit filling will ooze out if you cut these bars too soon so patience during cooling is nonnegotiable for clean slices
- These bars freeze beautifully layered between parchment paper in an airtight container for up to 3 months
- The crumble topping should feel damp to the touch before pressing into the pan because dry crumbs will not hold together properly
03 -
- Toss rhubarb with half the sugar 15 minutes before combining with strawberries to help draw out moisture and reduce cooking time
- For extra flavor toast the oats in a 350°F oven for 8 minutes before mixing into the crumble for a nuttier depth