Description

These Strawberry Rhubarb Bars with Oat Crumble offer the perfect balance of tart rhubarb and sweet strawberries, layered over a buttery crust and finished with a golden crumble. They’re simple to make, easy to slice, and ideal for spring and summer entertaining.

Whether you’re preparing a dessert tray, hosting a brunch, or looking for a unique lunchbox treat, these bars deliver comfort and elegance in every bite.

Ingredients

Scale

For the crust and crumble:

1 cup unsalted butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 ½ cups all-purpose flour

For the rhubarb filling:

3 cups chopped rhubarb (½-inch pieces)
½ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving a bit of overhang on the sides for easy removal.

In a large mixing bowl, stir together the melted butter, sugar, vanilla extract, and salt. Add the flour and mix until crumbly but well combined.

Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust. Set the remaining one-third aside for the crumble topping.

In a separate bowl, combine the rhubarb, sugar, cornstarch, lemon juice, and lemon zest. Stir until the rhubarb is well coated.

Spread the rhubarb mixture evenly over the crust in the pan.

Sprinkle the reserved crumble mixture evenly over the top of the rhubarb layer.

Bake for 40 to 45 minutes, or until the top is lightly golden and the filling is bubbling.

Allow the bars to cool completely in the pan before lifting them out and cutting into squares.

Notes

Fruit Swap: Substitute strawberries with raspberries or apples depending on seasonality.
Crust Texture: Add ½ cup rolled oats for a chewier base.
Make It Vegan: Use vegan butter and ensure sugar is unrefined or labeled vegan.
Make It Gluten-Free: Use 1:1 gluten-free flour or almond flour for a wheat-free option.
Freezing Tip: Chill the pan before slicing for cleaner edges. Freeze individual bars with parchment in between.