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Easy Strawberry Rhubarb Crumble Bars Recipe with Brown Sugar Oat Topping

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A quick and easy dessert bar combining tart rhubarb and sweet strawberries with a chewy brown sugar oat crumble topping. Perfect for busy days and seasonal fruit.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 cup old-fashioned rolled oats (90g)
  • ¾ cup packed brown sugar (150g)
  • 1 cup unsalted butter, cold and cut into cubes (226g)
  • A pinch of salt
  • 2 cups fresh strawberries, hulled and quartered (300g)
  • 2 cups fresh rhubarb, chopped into ½-inch pieces (250g)
  • ½ cup granulated sugar (100g)
  • 2 tablespoons cornstarch (16g)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract (optional)
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy lifting later. Set aside.
  2. In a large bowl, combine flour, rolled oats, brown sugar, and a pinch of salt. Toss to mix well. Add the cold cubed butter. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
  3. Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form the crust layer. Bake for about 15 minutes until lightly golden and smelling buttery.
  4. While the crust bakes, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice in a medium bowl. Add vanilla extract and cinnamon if using. Toss gently to coat all the fruit evenly.
  5. Remove the crust from the oven and spread the fruit filling evenly over the warm crust.
  6. Sprinkle the remaining crumble topping evenly over the fruit layer, allowing some peek-throughs for a rustic look.
  7. Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling around the edges. Tent with foil halfway through baking if topping browns too quickly.
  8. Cool completely in the pan on a wire rack for at least 1 hour before slicing.
  9. Lift out with parchment paper and cut into squares or rectangles. Serve at room temperature or slightly chilled.

Notes

Keep butter cold when making crumble topping to avoid greasy texture. Press crust firmly to prevent bars from crumbling. If topping browns too fast, tent with foil. Let bars cool completely before slicing for cleaner cuts. Frozen fruit can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend and use certified gluten-free oats. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, oat topping, easy dessert, spring dessert, summer dessert, quick dessert, fruit bars

Find it online: https://cheerycrisp.com/easy-strawberry-rhubarb-crumble-bars-recipe-with-brown-sugar-oat-topping/