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Easy Strawberry Rhubarb Crumble Bars

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These easy strawberry rhubarb crumble bars feature a buttery oat topping and a sweet-tart fruit filling, perfect for quick summer snacks or casual gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • ⅓ cup (65g) granulated sugar
  • ⅓ cup (70g) brown sugar
  • ¾ cup (170g) unsalted butter, cold and cubed
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 2 cups (260g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100g) granulated sugar
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
  2. In a large bowl, combine flour, rolled oats, granulated sugar, brown sugar, cinnamon, and salt. Add cold, cubed butter and use a pastry cutter or fingers to work butter into dry ingredients until crumbly with some pea-sized chunks (3-5 minutes).
  3. Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust. Bake for 15 minutes to set the crust.
  4. While crust bakes, toss strawberries and rhubarb with sugar, flour, and vanilla extract in a medium bowl. Let sit for 5 minutes to macerate.
  5. Remove crust from oven and spread fruit filling evenly over warm crust.
  6. Sprinkle remaining crumble mixture evenly over the fruit filling.
  7. Bake for another 35-40 minutes until topping is golden brown and fruit mixture is bubbling. Check after 30 minutes to avoid over-browning; tent with foil if needed.
  8. Let bars cool completely in the pan on a wire rack for 1-2 hours to set the filling.
  9. Cut into squares using a sharp knife, wiping the knife between slices. Serve at room temperature or chilled.

Notes

Use cold butter for the best crumbly texture. Do not overmix the crumble to avoid toughness. Adjust sugar based on fruit sweetness. Let bars cool completely before cutting for clean slices. Frozen fruit can be used if thawed and drained. For gluten-free, substitute flours and oats accordingly. Vegan options include swapping butter and sugar.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, summer dessert, oat topping, easy snack, picnic dessert

Find it online: https://sparklechew.com/easy-strawberry-rhubarb-crumble-bars-recipe-perfect-for-summer-snacks/