Introduction
Strawberry and rhubarb are a classic summer combo that sings with flavor. Their tart and sweet balance is heavenly, especially when tucked into a buttery oat crust and crumble topping. These Strawberry Rhubarb Crumb Bars are one of those desserts that feel nostalgic yet vibrant — perfect for picnics, potlucks, or simply with your morning coffee.
These bars are easy to prepare, store well, and taste even better the next day. Let’s get baking!
📝 Ingredients
For the Crust & Crumb:
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats
- ¾ cup brown sugar (light or dark)
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon (optional)
- ¾ cup (1.5 sticks) unsalted butter, melted
For the Filling:
- 1 ½ cups diced fresh rhubarb
- 1 ½ cups chopped fresh strawberries
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla extract
👨🍳 Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking dish or line it with parchment paper for easy removal.
CookWithKushal Tip: If you’re doubling the recipe, use a 9×13-inch pan and adjust the baking time by 10-12 minutes.
Step 2: Make the Crumb Mixture
In a large mixing bowl, combine flour, oats, brown sugar, baking powder, salt, and cinnamon. Stir well to mix.
Add in the melted butter and stir until the mixture resembles coarse, crumbly sand.
CookWithKushal Tip: Don’t overmix. The key to that perfect crumb texture is keeping some clumps for crunch!
Step 3: Form the Crust
Take about 2/3 of the crumb mixture and press it firmly into the bottom of the prepared pan. Use your hands or a flat-bottomed glass to even it out.
Bake for 10 minutes just to set the base. Remove and let it cool slightly while preparing the filling.
Step 4: Prepare the Filling
In a medium bowl, mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruit is well coated.
CookWithKushal Tip: If your rhubarb is extra tart, add 1–2 tablespoons more sugar depending on your taste.
Step 5: Assemble the Bars
Pour the strawberry-rhubarb mixture evenly over the pre-baked crust. Then sprinkle the remaining crumb mixture over the top.
Don’t press it down — you want that lovely rustic, golden crumble.
Step 6: Bake to Perfection
Bake for 35–40 minutes or until the top is golden brown and the fruit is bubbling around the edges.
Cool completely in the pan before cutting. For cleaner slices, refrigerate for at least 1 hour after cooling.
CookWithKushal Tip: Want to take it to the next level? Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
📦 Storage Tips
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze wrapped bars for up to 2 months. Thaw in the fridge or at room temperature.
🍴 Serving Suggestions
These crumb bars are perfect as:
- A dessert at summer barbecues
- A sweet snack with iced tea
- A fun brunch addition
🥣 Why You’ll Love This Recipe
- Bursting with fresh fruit flavor
- A delicious mix of textures
- Kid and crowd-friendly
- Easy to make ahead
Final Words by CookWithKushal (chef):
Don’t let rhubarb scare you — it’s truly magical when paired with strawberries. These crumb bars are a great way to welcome summer with every bite. Bake it, slice it, love it — and don’t forget to share it with someone sweet!