Strawberry Rhubarb Crumble Bars (Printable Version)

Buttery oat bars with a tangy strawberry-rhubarb filling, baked until golden—ideal for spring gatherings.

# What You Need:

→ 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 light brown sugar, packed
05 - 1/2 teaspoon 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 lemon juice

# How to Make It:

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, brown sugar, salt, and cinnamon until evenly distributed.
03 - Pour the melted butter into the dry mixture and stir with a spatula until the mixture holds together in a cohesive, crumbly dough.
04 - Measure and set aside 1 1/2 cups of the crumb mixture for the topping. Firmly press the remaining crumbs into the prepared pan in an even layer to form the base.
05 - In a separate bowl, combine the diced strawberries and rhubarb with sugar, cornstarch, vanilla, and lemon juice. Toss gently until the fruit is evenly coated and the cornstarch is dispersed.
06 - Spread the fruit mixture in an even layer over the pressed base. Evenly sprinkle the reserved crumb mixture over the fruit to cover.
07 - Bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbling at the edges.
08 - Allow the pan to cool completely on a wire rack. Use the parchment overhang to lift the slab from the pan, then cut into 12 bars.

# Expert Advice:

01 -
  • The oat crumble doubles as a base and topping, which means less fuss and more flavor packed into every bite.
  • The sweet-tart filling hits just the right note—it's the kind of treat that disappears fast at any picnic table or gathering.
02 -
  • Impatience has gotten the better of me before; cutting too soon means the layers slide out of place.
  • I once swapped out the rhubarb for extra strawberries and missed that tart bite—don’t skip the rhubarb!
03 -
  • Pressing the crumble down firmly for the base keeps everything from falling apart when slicing.
  • A little lemon zest in the filling is my not-so-secret way to make the flavors pop.
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