Name: Strawberry Rhubarb Crumb Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup granulated sugar; ¼ tsp salt; ¾ cup unsalted butter (cold, cubed); 1 tsp vanilla extract; 1 ½ cups diced rhubarb; 1 ½ cups diced strawberries; ½ cup brown sugar; 1 tbsp cornstarch; 1 tbsp lemon juice; ½ cup rolled oats

Strawberry Rhubarb Crumb Bars are the perfect combination of sweet and tart, blending the fresh flavors of ripe strawberries and tangy rhubarb with a buttery, crumbly base and topping. These bars make a fantastic spring and summer treat, perfect for picnics, potlucks, or a cozy afternoon snack. The juicy strawberry-rhubarb filling nestled between layers of buttery crumble is irresistibly delicious, offering a wonderful contrast of textures and flavors in each bite. Whether you’re a seasoned baker or a novice, this recipe is simple, yet it delivers big on flavor. Ready to whip up some mouthwatering bars? Let’s get baking!

What Are Strawberry Rhubarb Crumb Bars?

Strawberry Rhubarb Crumb Bars are a layered dessert made from a buttery shortbread-like crust, a strawberry-rhubarb filling, and a crumbly, streusel-like topping. The base of the bar is soft and buttery, while the filling provides a burst of sweet and tart flavors from fresh strawberries and rhubarb, sweetened just enough to balance out the natural tang. The crumble topping adds a delightful crunch that contrasts beautifully with the juicy filling. These bars are a perfect way to showcase seasonal fruits and are a great alternative to pies, offering all the flavors in an easy-to-eat, handheld dessert.

Ingredients List for Strawberry Rhubarb Crumb Bars

For the Crust and Crumble Topping:

2 ½ cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter (cold, cut into cubes)
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
1 teaspoon vanilla extract

For the Strawberry Rhubarb Filling:

2 cups rhubarb (sliced into ½-inch pieces)
2 cups strawberries (hulled and chopped)
½ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract

These ingredients create a deliciously balanced dessert with the perfect amount of sweetness and tartness. Rhubarb’s natural tart flavor complements the sweetness of the strawberries, and the buttery, crumbly layers add richness and texture.

Substitutions and Variations

Here are some ideas for tweaking the recipe based on dietary needs or flavor preferences:

Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum for structure.
Vegan Option: Use a plant-based butter alternative and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Lower-Sugar Version: You can substitute some or all of the sugar with a sugar substitute like stevia or erythritol, keeping in mind that the texture may vary slightly.
Mixed Berry Filling: If strawberries or rhubarb are out of season, you can use other berries such as raspberries, blueberries, or blackberries in the filling.
Nutty Crumble: Add ½ cup of chopped nuts, like almonds, pecans, or walnuts, to the crumble topping for extra crunch and flavor.
Spiced Bars: For a hint of warmth, add ½ teaspoon of cinnamon to the crumble mixture. The spices pair beautifully with the strawberry-rhubarb filling.

Step-by-Step Cooking Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.

Step 2: Make the Crust and Crumble Topping

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes, and using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg and vanilla extract. Pour the egg mixture into the flour-butter mixture and stir until the dough begins to come together. It will still be crumbly, but that’s okay.

Step 3: Press the Dough for the Crust

Take about two-thirds of the dough and press it firmly into the prepared baking pan to form an even layer. This will be the base of your bars. Set aside the remaining dough for the crumb topping.

Step 4: Prepare the Strawberry Rhubarb Filling

In a medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the fruit is well-coated and the cornstarch is evenly distributed. The cornstarch will help thicken the fruit juices as the bars bake.

Step 5: Layer the Filling Over the Crust

Evenly spread the strawberry-rhubarb mixture over the crust, making sure the fruit is distributed in an even layer.

Step 6: Add the Crumble Topping

Take the remaining dough and crumble it over the fruit filling. Don’t worry if some of the fruit shows through the crumble — this adds to the rustic charm of the bars.

Step 7: Bake

Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges. The crumble should be slightly firm to the touch.

Step 8: Cool and Slice

Once baked, remove the pan from the oven and let the bars cool completely in the pan. For best results, refrigerate the bars for at least 1-2 hours before cutting them. This helps the filling set and makes slicing easier.

Once cool, use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and slice into squares or rectangles.

How to Cook Strawberry Rhubarb Crumb Bars: A Step-by-Step Guide

For perfect results, here are a few key tips to ensure your Strawberry Rhubarb Crumb Bars come out just right:

Use Cold Butter: Cold butter is essential for creating a crumbly, flaky texture in the crust and topping. Don’t be tempted to soften or melt it — use cold butter straight from the fridge.
Thickening the Filling: The cornstarch helps thicken the fruit juices as the bars bake. Without it, the filling may become too runny and make the bars difficult to slice.
Don’t Overmix: When mixing the crumble dough, stop as soon as the ingredients come together. Overmixing can lead to a tough crust instead of a tender, buttery one.
Let the Bars Cool Completely: It’s important to let the bars cool completely before slicing, as this allows the filling to set. For the best results, chill them in the fridge before cutting.

Common Mistakes to Avoid

Even a simple recipe like this can have a few common pitfalls. Here’s how to avoid them:

Undercooking the Bars: Make sure the crumble topping is golden brown and the fruit filling is bubbling before removing the bars from the oven. Undercooking can result in a soggy crust and filling that doesn’t set properly.
Overbaking the Crumble: While you want the top to be golden brown, be careful not to overbake, as this can dry out the crumble and make it too crunchy.
Skipping the Cooling Time: Cutting into the bars while they’re still warm can cause the filling to ooze out. Patience is key — let them cool and set for clean, neat slices.

Serving and Presentation Tips

How to Serve Strawberry Rhubarb Crumb Bars

These bars are best served slightly chilled or at room temperature. They make an excellent dessert on their own, but for an extra indulgent touch, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy topping complements the tartness of the rhubarb beautifully.

Presentation Ideas for Strawberry Rhubarb Crumb Bars

If you’re looking to elevate the presentation of your bars, here are a few ideas:

Dust with Powdered Sugar: For a simple and elegant finish, lightly dust the top of the bars with powdered sugar just before serving.
Garnish with Fresh Berries: Place a few fresh strawberries or pieces of rhubarb on top of each bar for a fresh, colorful touch.
Cut into Triangles: Instead of traditional squares or rectangles, cut the bars into triangles for a fun and unexpected presentation.

Strawberry Rhubarb Crumb Bar Recipe Tips

Make Ahead: These bars can be made a day or two in advance. They taste even better the next day as the flavors meld together. Store them in the fridge and slice just before serving.
Freezing: Strawberry Rhubarb Crumb Bars freeze well! Once fully cooled, cut them into squares and wrap each piece individually in plastic wrap. Store them in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature before serving.
Customize the Sweetness: If you prefer a sweeter filling, you can add an extra tablespoon of sugar to the fruit mixture. For a more tart flavor, reduce the sugar by a tablespoon or two.

Frequently Asked Questions (FAQs)

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen strawberries and rhubarb. Just make sure to thaw and drain any excess liquid before using them to avoid a runny filling.

How should I store leftover bars?

Store leftover bars in an airtight container in the refrigerator for up to 4 days. You can enjoy them cold or bring them to room temperature before serving.

Can I freeze these bars?

Yes! These bars freeze well. Wrap each bar individually in plastic wrap, place them in a freezer-safe container, and store them for up to 3 months. Let them thaw in the fridge or at room temperature before serving.

Can I make these bars in a smaller pan?

Yes, you can make these bars in an 8x8-inch pan for a thicker bar. Keep in mind that you may need to adjust the baking time by adding an extra 5-10 minutes.

Conclusion

Strawberry Rhubarb Crumb Bars are a delightful way to showcase the best of seasonal fruits. With their buttery crust, tangy-sweet filling, and crunchy topping, these bars offer a delicious balance of flavors and textures that’s sure to be a hit at any gathering. Whether you’re making them for a spring brunch, summer picnic, or just a weekend treat, these bars are an easy, crowd-pleasing dessert that’s as beautiful as it is delicious. Happy baking!

Strawberry Rhubarb Crumb Bars Recipe