These Strawberry Rhubarb Bars are a summer time classic when you have some fresh rhubarb that will have you returning to the kitchen for more but who says you can’t freeze some strawberries and rhubarb for the winter months. This is a great recipe for meetings, pot lucks, family gatherings and maybe even date night!
And when you pair that combination with a buttery, sweet, vanilla, oat crumble topping, you know it’s going to be good — and let me tell you, these strawberry rhubarb bars are unbelievably delectable!
Ingredients You Need for Strawberry Rhubarb Bars:
- All-Purpose Flour: Flour is the base of this recipe.
- Granulated Sugar: Sugar sweetens the crust/crumble and the strawberry rhubarb filling.
- Brown Sugar: keeps your squares moist and softer.
- Baking Powder: Baking powder keeps the crust/crumble on the lighter side. Without it, the texture would be a little too hard and dense.
- Salt & Vanilla: Each add flavor.
- Cold Butter: Just like pie crust, biscuits, and scones, cold butter is necessary. We’re cutting the butter into the dry ingredients to create a deliciously flaky and crumbly texture. The texture would completely change if we used softened butter.
- Egg: 1 egg helps binds the crust/crumble ingredients together.
- Milk: Milk also helps bind the crust/crumble ingredients together.
- Rolled Oats: these help with that delicious crumbly topping.
- Strawberries & Rhubarb: You can use fresh or frozen berries/rhubarb.
- Cornstarch: We’re essentially making a jam as the filling, so cornstarch is necessary to keep the fruit combined.
step by step instructions
STEP ONE: Use the crust ingredients for the crust and topping: In a medium bowl whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes of cutting in with a pastry cutter, 5 seconds on low speed with food processor.
STEP TWO: Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. The mixture comes together easier with your hands than with a spoon.
STEP THREE: You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
STEP FOUR: Preheat oven to 350°F. Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!).
STEP FIVE: Strawberry Rhubarb Filling: Gently mix all of the filling ingredients together. Spread over the bottom crust. Remember the two cups you set aside sprinkle the remaining crumb mixture all over the filling.
STEP SIX: Time to use the oats sprinkle the ⅓ cup of oats on over top. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry rhubarb layer.
STEP SEVEN: Bake for about 45 minutes or until the top is golden brown and a toothpick comes out *mostly* clean.
can I use frozen fruit in this recipe?
Frozen fruit should work in this recipe. I recommend thawing it first and draining off as much excess liquid as possible.
how to store your favorite dessert
Because these crumb bars are cooked, you can store these in an airtight container on your counter. If you store these in the fridge, the crumb topping will get mushy.
BBQ Bakers tips and tricks
- Let these cool before cutting into them. The hot fruit filling will burn your mouth!
- These crumb bars pair perfectly with a scoop of vanilla ice cream.
- You have to use old-fashioned oats in this recipe — quick or steel cut oats won’t work here.
Next time it’s rhubarb season be sure to grab some sweet strawberries because this fruit mixture and delicious dessert will have you craving more. Be sure to keep this rhubarb recipe at the top of your list!
More great recipes from BBQ Bakers
Strawberry Rhubarb Bars
Ingredients
Base and Topping
- 3 cups All-purpose Flour spoon and level
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 Teaspoon baking powder
- ¼ Teaspoon salt Kosher salt
- 1 cup unsalted butter 2 sticks, cold and cubed
- 1 large egg
- 2 Teaspoons vanilla extract
- ¼ cup milk
- ⅓ cup old-fashion rolled oats
Filling
- 2½ cups chopped strawberries
- 2 cups chopped rhubarb
- ½ cup granulated sugar
- 1 Tablespoon cornstarch
Instructions
- Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes of cutting in with a pastry cutter, 5 seconds with food processor.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. The mixture comes together easier with your hands than with a spoon.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
- Preheat oven to 350°F. Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!).
- Strawberry Rhubarb Filling: Gently mix all of the filling ingredients together. Spread over the crust. Remember the two cups you set aside sprinkle the remaining crumble mixture all over the filling. Time to use the oats sprinkle the ⅓ cup of oats on over top. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry rhubarb layer.
- Bake for about 45 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few yummy strawberry/rhubarb). Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, if you want to hurry things along you can always tuck it away in the refrigerator.
- Lift the cooled bars out using the parchment paper overhang on the sides. Cut into squares. Cover and store leftover strawberry rhubarb bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: Bars freeze well up to 3 months. Arrange in even layers in a large freezer container between sheets of parchment. Thaw overnight in the refrigerator, then bring to room temperature before serving.