Strawberry Rhubarb Crumb Bars

05.11.2016

Strawberry Rhubarb Crumb Bars | Cooking Classy

It’s not too often throughout the year that my local grocery store has fresh rhubarb, but when it does I always have to grab some. I absolutely love the strawberry rhubarb combination and how the sweetness of the strawberries and the tartness of the rhubarb balances each other out so perfectly. And when you pair that combination with a buttery, sweet, vanilla, oat crumble you know it’s going to be good – and let me tell you these are unbelievably delectable! It’s one of those sweets that you’ll keep finding yourself heading back to the kitchen and cutting off little square after little square until half the pan is gone because there’s just no resisting them! They are one of my all time favorite bars and that is saying something! They have the most amazing texture with a crisp toping and very bottom layer then that middle layer next to the fruity filling is kind of chewy and soft like a cookie. I will never stop dreaming about these things, and I love that they are easy to make (and no mixer is required)!

If you like these you’ll also have to try my Lemon Creme Crumb Bars and my Pumpkin Pie Crumb Bars (who says you need to wait until fall to bake with pumpkin? Definitely not me. I often take pumpkin chocolate chip cookies to the beach in the summer. So random I know, but so right). For now start with these because you’ll have a better chance of getting fresh rhubarb, then next week try the lemon version then the week after that the pumpkin. That sounds like a well planned out, wonderful three weeks to me :).

Strawberry Rhubarb Crumb Bars | Cooking Classy Strawberry Rhubarb Crumb Bars | Cooking Classy Strawberry Rhubarb Crumb Bars | Cooking ClassyStrawberry Rhubarb Crumb Bars | Cooking Classy Strawberry Rhubarb Crumb Bars | Cooking Classy

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Strawberry Rhubarb Crumb Bars

Yield: 9 bars

Ingredients

Crumb layers

  • 1 1/3 cups (188g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/3 cups (120g) rolled old fashioned oats
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (110g) granulated sugar
  • 3/4 cup (170g) unsalted butter, melted
  • 2 tsp vanilla extract

Filling

  • 1 3/4 cups (273g) hulled and diced strawberries (from 12 oz whole)
  • 1 1/2 cups (190g) 1/4-inch thick diced rhubarb
  • 1 Tbsp fresh lemon juice
  • 1/3 cup (71g) granulated sugar
  • 1 Tbsp (9g) cornstarch

Instructions

  1. For the crumb layer:
  2. Preheat oven to 350 degrees. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment (if you don't care to lift the bars out of the pan before cutting you can just butter the dish, no parchment needed).
  3. In a mixing bowl whisk together flour, baking soda and salt for 20 seconds. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar. Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened. Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.
  4. For the filling:
  5. Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice. In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat. Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top. Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes. Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.
  6. Recipe source: Cooking Classy

 

44 comments

  • katie w: these look delicious! I can’t wait til my strawberry patch ripens to make them!! May 12, 2016 at 6:59am Reply

  • Cathleen @ A Taste Of Madness: I have yet to see rhubarb in my local grocery stores. But when I do, I may try this. This looks so good!! May 12, 2016 at 11:32am Reply

  • Laura | Tutti Dolci: I love crumb bars, these are just gorgeous! May 12, 2016 at 3:20pm Reply

  • Deepa @ It’s a Vanilla Thing: These crumb bars look so inviting. Love the combination of strawberry and rhubarb. Absolutely delicious :) May 12, 2016 at 7:51pm Reply

  • Charlene: I made these tonight and they are so GOOD! The flavor and texture is just too hard to describe – a piece of heaven. Thank you so much for the recipe, and yes, the lemon are next, and then the pumpkin! May 14, 2016 at 11:54pm Reply

    • Jaclyn: So glad you loved them Charlene! May 16, 2016 at 9:40am Reply

  • Hillary: I made these this afternoon so yummy! Thanks for the recipe May 15, 2016 at 9:14pm Reply

    • Jaclyn: I’m so glad you liked them Hillary! Thanks for your comment! May 15, 2016 at 11:29pm Reply

  • Laura @ Laura’s Culinary Adventures: What delicious looking crumb bars! I don’t think I eat enough rhubarb :) May 17, 2016 at 12:40pm Reply

  • Megan: Do you have to use the oats or could you leave them out of the crumb top? May 27, 2016 at 11:17am Reply

    • Jaclyn: I recommend leaving them because they give it a nice texture as well as a good flavor. You could probably get away with replacing it with a more flour but it wouldn’t be equal parts, couldn’t say for sure though since I haven’t tested without. May 27, 2016 at 11:44pm Reply

  • Joan: This recipe was just wonderful and looked so good. I used a round 9 1/2″ pie dish and no adjustments.
    My first time baking with Rhubarb, and it wont be the last. Thank you so much. May 30, 2016 at 10:02am Reply

  • Robyn: I made these over the weekend and they were fantastic! Thanks for the recipe. June 1, 2016 at 5:25pm Reply

  • Denise: Can I use quick oats instead? June 17, 2016 at 5:19pm Reply

  • Michelle: I made these over the weekend. Oh my!! These are SO good!!! I could eat the whole pan by myself!! ☺️😳 Thank you, so much, for the recipe. July 5, 2016 at 11:26am Reply

    • Jaclyn: Happy to hear they were enjoyed Michelle! Thanks for your review! July 5, 2016 at 9:04pm Reply

  • Andrea: Can you freeze them once baked? July 10, 2016 at 1:53pm Reply

  • kristen: Does the bottom get firm like a cookie bar or are they softer? July 11, 2016 at 6:07pm Reply

  • April: Lovely thank you :) thanks for putting measurements in grams too! August 23, 2016 at 6:56am Reply

    • Jaclyn: You’re welcome! Thanks April! August 25, 2016 at 12:58pm Reply

  • Mary: I brought back a lot of fresh rhubarb from Alaska. I had to freeze it to get it here. Can I use frozen rhubarb and strawberries? Maybe just thaw them? December 15, 2016 at 1:45pm Reply

  • Amanda McCabe: Just enjoyed this!! So delicious. Easy to make. My grocery store didn’t have fresh rhubarb, but frozen worked just fine. This is on our favorites list! March 4, 2017 at 4:39pm Reply

    • Jaclyn: So glad you like it Amanda – thanks for the comment! March 27, 2017 at 11:55am Reply

  • Kim: Getting ready to make these for the 2nd time in 10 days. I eat these for breakfast, yummy!! I made them with whole wheat flour and am using frozen rhubarb, may not be as good as fresh, but works well.
    Thanks for the recipe! March 7, 2017 at 12:07pm Reply

    • Jaclyn: Thanks for the tip Kim about the frozen rhubarb, I’m happy to hear it works! I’m so glad you’ve been enjoying these! March 7, 2017 at 10:37pm Reply

  • sue: I have fresh rhubarb but I hae some strawberries in freezer can I use frozen strawberries and should I thaw them April 14, 2017 at 4:14pm Reply

    • Jaclyn: Fresh strawberries would be best but frozen thawed and drained could be substituted. April 14, 2017 at 9:03pm Reply

  • Bonnie: Can I use frozen pre-chopped strawberries? I bought them about 3 weeks ago at Costco, are some fresh then chopped and froze them so they wouldn’t go bad. Can I just defrost and use in place of the fresh? April 22, 2017 at 1:03pm Reply

    • Jaclyn: Frozen should work, I’d probably thaw and drain most the excess liquid off then measure. April 23, 2017 at 12:11am Reply

  • Kate goad: Could zI use almond flour yo make it gluten free? May 9, 2017 at 6:03pm Reply

    • Jaclyn: I would recommend using a gluten-free all-purpose flour blend instead. May 11, 2017 at 9:37pm Reply

  • Tammy: I love rhubarb and this is absolutely fantastic. Didn’t need to make any changes! thanks! May 9, 2017 at 7:08pm Reply

  • tiffanybubna@gmail.com: I didn’t have strawberries so I just used all rhubarb, increased the filling sugar to 1/2 cup so it wouldn’t be too tart- they were perfect. So yummy, will definitely make again.

    Ps- where do you live? You should grow your own rhubarb! It’s impossibly easy!! May 11, 2017 at 2:15pm Reply

  • Meghan: I made these tonight… they were a hit!! Thank you for the recipe! May 26, 2017 at 8:59pm Reply

    • Jaclyn: You’re welcome Meghan! June 13, 2017 at 1:01pm Reply

  • Teresa Brubaker: Can you multiply the recipe to work in a half-baker’s sheet pan (approx. 12 x 18 in.)? I would like to make them for a wedding in a few weeks. Have you ever done this? Thank you! May 29, 2017 at 1:56pm Reply

  • Sandra: All I can say is OMG. An upgraded version of easy crumble but in bars. I followed recipe to a T and I am telling you it’s perfection. My husband is licking his fingers. Ty. Love it. June 12, 2017 at 6:33pm Reply

    • Jaclyn: Thanks for the great review Sandra! June 13, 2017 at 11:54am Reply

  • Alexa: Do these need to be refrigerated? I LOVE them, thank you for the recipe! June 14, 2017 at 3:52pm Reply

  • Laura: I have these in the oven now-they smell fantastic! I’ve had rhubarb growing in the back corner of my yard since I moved into this house 5 years ago, but had never even picked any. It was about time, and now I can’t wait for the timer to go off! June 27, 2017 at 4:00pm Reply

    • Jaclyn: I’m so glad you have a use for the rhubarb! Let me know how it turns out! June 28, 2017 at 11:57am Reply

  • Angie: These were delicious! I doubled the recipe and made them in a 9 x 13 pan. Going to make them again tonight for a bridal shower tomorrow. Thanks for the recipe! July 28, 2017 at 10:48am Reply

    • Jaclyn: I’m glad you enjoyed them enough to make them again Angie :)! July 28, 2017 at 3:46pm Reply

  • Angey: Here is THE best ratio of flour to make it Gluten ffree adn taste amazing with the perfect texture! Use 1c Gluten Free All purpose flour and 1/3C Almond or cocnut flour. This will not make it so dry. August 10, 2017 at 6:03pm Reply

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