Strawberry Rhubarb Crumble Bars

Strawberry and Rhubarb season has arrived and everyone in Blog-land knows it! I have seen so many wonderful recipes this past week featuring these two amazing ingredients and here is one more! In fact, this was my first time baking with rhubarb, and I loved it so much, you may be seeing a lot of it. Actually, this may be the beginning of Strawberry Rhubarb Bonanza so be warned. :)

These easy-to-make bars consist of a crispy oatmeal crust, a thick layer of sweet and tangy fruit filling and a buttery crumb topping. They were perfect with my morning cup of coffee, but then I also had one for an afternoon snack……and also for dessert (don’t judge me!) I actually had such a hard time not eating these, I had to seal them in a container and immediately unload them on  a friend. (She was very happy.)  Enjoy!

Strawberry Rhubarb Crumble Bars


  • 2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Crust
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
  2. Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
  3. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30 to 35 minutes or until golden brown. Cool completely.

Adapted from this Land O’ Lakes Recipe

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 Strawberry Rhubarb Crumble Bars via The Baker Chick  Strawberry Rhubarb Crumble Bars via The Baker Chick  Strawberry Rhubarb Crumble Bars via The Baker Chick


  1. These look amazing! Anything with the word “crumble” in it is usually guaranteed to be fabulous.

    I’ve actually never had rhubard, but I think this recipe would be a great way to try it! I’ll let you know when and how it goes. :-)

  2. Even though I am eating strawberry-rhubarb crumble cake as I read this, it’s not making me want these bars any less – they look delicious!

  3. I adore rhubarb, and I just bought two pounds of it yesterday. Theses bars look wonderful!

  4. Those bars look irresistible! I regret that I didn’t get some rhubarb this morning…

  5. GOood heavens that looks amazing. I just got warmed up to rhubarb recently so it’s exciting to see this.

  6. These look wonderful!! A friend is giving me rhubarb, and I was thinking of making muffins, but now I am not sure!!

  7. this recipe makes me so happy. GLORIOUS!

  8. Oh my goodness, Audra, these bars have got me drooling! I love the fresh flavors in this super easy recipe! This is wonderful all around, and you are so talented. Thanks for sharing and stopping by my blog, too! :)

  9. These bars are aboslutely fabulous. I want to eat them! I must make these ASAP. Thank you so much for sharing!

  10. Hi! Just found your blog while I was going trough my foodbuzz friends list. I loved your picture, and I became curious about your blog! Turns out, I really like your style. And I can’t wait to give these bars a try.. Heading over to my greengrocer to buy some fresh rhubarb right now!

  11. I finally made these when I was home in MN and my family LOVED them. Perfect mix of flavors. They didn’t last long.

  12. Mnursey says:

    Made these today! Deeeelicious! I used Becel margarine in place of butter, and having made the peach+plum combo before w/ butter, I now prefer margarine! I got carried away making the filling and made too much …. it fell apart when I cut into this deliciousness, but the trick here is to be patient and wait a minimum of 1 1/2 hrs-2hrs until these bars are room temperature and not a degree warmer, they’ll firm up and eating them will be much more pleasant, and I found the flavours really came through when it’s completely cooled. So for anyone reading who wants to make a lot, that’s my tip!
    Thanks so much to author for recipe!

  13. Shannonrwhite says:

    These are PERFECT! Thank you! Good thing I have two monster rhubarb plants in my yard!

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