Description
These Strawberry Rhubarb Crumb Bars combine a buttery, oat-filled crumb base with a sweet and tangy strawberry rhubarb filling, baked to golden perfection. Perfectly balanced with a crunchy topping and a juicy fruit center, these bars offer a delightful treat that’s easy to make and irresistible to eat.
Ingredients
Scale
Crumb Layer
- 1 1/2 cups (212g) all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 3/4 cup chopped walnuts (optional)
- 3/4 cup salted butter, melted
- 2 teaspoons pure vanilla extract
Filling
- 2 cups strawberries, chopped
- 1 1/2 cups rhubarb, chopped into 1/2-inch pieces
- 1 Tablespoon lemon juice
- 1/3 cup granulated sugar
- 1 Tablespoon cornstarch
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking dish with parchment paper, leaving some overhang for easy removal of the bars once baked and cooled.
- Make the Crumb Mixture: In a mixing bowl, combine the flour, rolled oats, baking soda, salt, light brown sugar, granulated sugar, and chopped walnuts if using. Add the melted salted butter and vanilla extract and stir until the mixture is evenly moist and crumbly.
- Form Bottom Crust: Press about two-thirds of the crumb mixture firmly into the bottom of the prepared baking dish to form an even crust layer. Set the remaining one-third of the crumb mixture aside for the topping.
- Prepare the Filling: In a separate bowl, toss the chopped strawberries and rhubarb with lemon juice. Add granulated sugar and cornstarch, stirring gently to coat the fruit evenly. This will help thicken the filling as it bakes.
- Assemble the Bars: Spread the fruit filling evenly over the crumb base. Then sprinkle the reserved crumb mixture evenly over the top of the filling for a crunchy topping.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the filling is bubbly and set.
- Cool and Serve: Remove from the oven and allow the bars to cool completely in the dish before lifting them out using the parchment overhang. Cut into bars and serve.
Notes
- Storage: Store bars at room temperature in an airtight container for 3-4 days or refrigerate up to 1 week.
- Freezing: Freeze bars for 2-3 months. Thaw at room temperature before serving. Warm individual bars briefly in the microwave if desired.
- Variations: Substitute all strawberries or rhubarb with one fruit for a different flavor, or try other fruits like cherries, raspberries, apricots, or peaches.
