Strawberry Rhubarb Crumble Bars (Print View)

Oat crumble bars with fresh strawberry and rhubarb filling, ideal for picnics or an easy sweet treat.

# What You'll Need:

→ Fruit Filling

01 - 1 ¼ cups fresh rhubarb, diced
02 - 1 ¼ cups fresh strawberries, hulled and diced
03 - ⅓ cup granulated sugar
04 - 1 tablespoon cornstarch
05 - 1 teaspoon lemon juice

→ Crumble Base & Topping

06 - 1 ½ cups all-purpose flour
07 - 1 ¼ cups old-fashioned rolled oats
08 - ½ teaspoon baking powder
09 - ¼ teaspoon salt
10 - ¾ cup brown sugar, packed
11 - ½ teaspoon ground cinnamon
12 - ¾ cup unsalted butter, melted
13 - 1 teaspoon vanilla extract

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice. Toss to coat and set aside.
03 - In a large bowl, whisk together flour, oats, baking powder, salt, brown sugar, and cinnamon. Add melted butter and vanilla extract; stir until the mixture is crumbly and evenly moistened.
04 - Reserve 1 cup of the crumble mixture for the topping. Press the remainder firmly into the bottom of the prepared pan to form an even base.
05 - Spread the fruit filling evenly over the crust.
06 - Sprinkle the reserved crumble mixture over the fruit layer.
07 - Bake for 40–45 minutes, or until the top is golden and the filling is bubbling.
08 - Cool completely in the pan. Lift out using parchment overhang and cut into bars.

# Expert Suggestions:

01 -
  • The sweet-tart fruit filling strikes the perfect balance that nobody can resist
  • Buttery oat crumble on top and bottom means more texture in every bite
  • They travel beautifully and actually taste better the next day
02 -
  • These absolutely must cool completely before you cut them or they will fall apart
  • Frozen fruit works fine but do not thaw it first or the filling will become watery
  • The parchment overhang is your best friend for lifting the whole batch out at once
03 -
  • Press the crust mixture firmly and evenly with the bottom of a measuring cup for the best results
  • If your fruit is especially tart, taste the filling mixture and add an extra tablespoon of sugar

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