Strawberry Rhubarb Crumble Bars are a sweet and tangy treat that brings together juicy strawberries, tart rhubarb, and a buttery, crumbly crust. The perfect mix of soft fruit filling and crunchy topping makes these bars both refreshing and satisfying. They’re like a cozy little bite of summer you can enjoy anytime.
I love making these bars because they’re easy to whip up and always get smiles from everyone who tries them. The rhubarb adds just the right amount of tang to balance the sweetness of the strawberries, and the crumble on top is my favorite part — it’s like a little bonus crunch with every bite. I usually make a big batch so there’s always some left for snacking later.
These bars are perfect for sharing at picnics, potlucks, or just as a simple dessert after dinner. I often serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. If you’re looking for a treat that’s both fruity and comforting, this recipe is one you won’t want to miss.
Key Ingredients & Substitutions
Butter: Use unsalted butter so you control the saltiness. If needed, you can swap with coconut oil for a dairy-free version, but the flavor will be a bit different.
Strawberries & Rhubarb: Fresh is best to get that juicy, tart combo. If fresh isn’t available, frozen works fine—just thaw and drain excess liquid to avoid soggy bars.
Flour: All-purpose gives you the perfect crumbly crust. For a gluten-free option, try a gluten-free baking mix, but the texture may be less tender.
Sugar: Brown and granulated sugars work together to add sweetness and moisture. You can reduce the sugar a bit if you prefer less sweet, or use coconut sugar as a substitute.
Cornstarch: It helps thicken the fruit filling so it’s not runny. You can use arrowroot powder if you don’t have cornstarch handy.
How Can I Make the Crumble Topping Perfectly Crunchy?
The crumble topping is what makes these bars so nice to eat! Here’s how to get it just right:
- Use cold softened butter, not melted, for the topping. This lets you mix it into little clumps instead of dough.
- Mix the flour and sugars with the butter gently, using your fingers or a fork, until it looks crumbly with pea-size chunks.
- If you like extra texture, add rolled oats to the crumble mix. It adds a great bite and nutty flavor.
- Don’t press down the topping on the fruit filling—just sprinkle it loosely so it bakes into a crunchy layer.
- Bake until the topping is golden brown and slightly crisp to the touch.
Equipment You’ll Need
- 9×13 inch baking dish – I recommend it because it’s the perfect size for these bars, giving them an even bake and nice edges.
- Mixing bowls – useful for preparing the crust, filling, and crumble topping separately.
- Electric hand or stand mixer (optional) – makes creaming butter and sugars easier, but you can mix by hand if needed.
- Whisk or spatula – for mixing wet ingredients and folding the fruit filling.
- Measuring cups and spoons – to measure ingredients accurately, ensuring the perfect texture and flavor.
- Parchment paper or non-stick spray – helps prevent sticking and makes clean-up easier.
Flavor Variations & Add-Ins
- Swap strawberries for blueberries or raspberries to change the fruit flavor while keeping the delicious tart-sweet balance.
- Add a splash of orange juice or zest to the fruit filling for a bright citrus twist.
- Mix in chopped nuts or oats into the crumble topping for extra crunch and flavor.
- Sprinkle a pinch of cinnamon or ginger into the fruit filling to add warmth and depth to the flavor.
Strawberry Rhubarb Crumble Bars
Ingredients You’ll Need:
For the Crust and Crumble Topping:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 cup rolled oats (optional, for extra crumble texture)
For the Filling:
- 2 cups fresh strawberries, chopped
- 2 cups rhubarb, chopped
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then about 45-50 minutes to bake. After baking, allow it to cool completely for about 1 hour before cutting into bars. So plan for roughly 1 hour and 15 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Oven:
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease it well so the bars won’t stick.
2. Make the Crust and Crumble Mixture:
In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. In another bowl, whisk together the flour and salt. Gradually add the dry ingredients into the butter mixture, mixing until you have a crumbly dough.
3. Create the Base Layer:
Reserve about 1 ½ cups of this crumbly dough for the topping later. Press the remaining dough evenly into the bottom of your prepared baking dish. This forms the crust and base for the bars.
4. Prepare the Fruit Filling:
In a medium bowl, mix together the chopped strawberries, rhubarb, sugar, cornstarch, and lemon juice. Stir gently until all fruit is coated with the mixture.
5. Assemble the Bars:
Spread the fruit filling evenly over the crust in your baking dish. Next, if you want added texture, mix the rolled oats into the reserved crumble mixture. Then sprinkle this crumble topping evenly over the fruit layer.
6. Bake and Cool:
Bake the bars in your preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbly around the sides. After baking, remove the dish from the oven and place it on a wire rack. Let the bars cool completely before cutting them into squares.
7. Serve and Enjoy:
Once cooled, cut into bars and enjoy! These delicious Strawberry Rhubarb Crumble Bars are perfect as they are, or you can add a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.
Can I Use Frozen Strawberries and Rhubarb?
Yes! Just make sure to thaw them completely and drain any excess liquid before mixing into the filling. This helps prevent soggy bars.
Can I Make These Bars Ahead of Time?
Absolutely! You can bake them and store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. They also freeze well—just thaw before serving.
How Should I Store Leftover Bars?
Keep leftover bars in an airtight container in the fridge for up to 5 days. You can warm them slightly in the microwave or enjoy them cold.
Can I Substitute the Oats in the Crumble?
Yes, oats are optional and add a nice texture, but you can omit them or replace with chopped nuts like pecans or almonds for added crunch.
