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Easy Strawberry Rhubarb Crumble Bars Recipe with Perfect Oat Topping

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These easy strawberry rhubarb crumble bars combine the tang of rhubarb with sweet strawberries, wrapped in a buttery oat crust and crumble topping. Perfect for spring and summer, they are quick to make and irresistibly delicious.

Ingredients

Scale
  • 1 ½ cups rolled oats
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • ½ cup light brown sugar, packed
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, cold and cut into cubes (or firm coconut oil/vegan butter alternative)
  • 2 cups fresh strawberries, hulled and halved
  • 2 cups rhubarb, chopped into ½-inch pieces
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Optional: 1 tablespoon lemon juice
  • Optional: pinch of cinnamon or nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
  2. In a large bowl, combine rolled oats, flour, light brown sugar, baking powder, and salt. Mix well.
  3. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits (3-5 minutes).
  4. Set aside about one-third of this mixture for the oat topping. Press the remaining two-thirds firmly and evenly into the bottom of the prepared pan to form the crust.
  5. Bake the crust for 10-12 minutes until it starts to turn golden around the edges.
  6. Meanwhile, in a medium bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, vanilla extract, and optional lemon juice. Toss gently to coat evenly.
  7. Remove the crust from the oven and spread the fruit filling evenly over the warm crust.
  8. Sprinkle the reserved oat topping evenly over the fruit layer.
  9. Return the pan to the oven and bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
  10. Remove from the oven and let cool completely on a wire rack to set.
  11. Cut into about 12 bars and enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Keep butter cold to ensure a crumbly texture. Do not overmix the oat topping to avoid toughness. Pre-bake the crust to prevent sogginess. Use cornstarch to thicken the filling. Tent with foil if topping browns too fast. Let bars cool completely before cutting for clean slices. Frozen strawberries and rhubarb can be used if thawed and drained.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, oat topping, spring dessert, easy baking, gluten-free option, vegan option, fruit bars

Find it online: https://shimmersnack.com/easy-strawberry-rhubarb-crumble-bars-recipe-with-perfect-oat-topping/