Strawberry Rhubarb Crumb Bars

05.11.2016

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)!

Strawberry Rhubarb Crumb Bars | Cooking Classy

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

5 from 1 vote

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

 

48 comments

  • 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

  • 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

  • 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

  • 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

  • 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

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

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

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