Can I use frozen strawberries and rhubarb?

Absolutely! There's no need to thaw frozen fruit before using it in this recipe. Simply add the fruit while still frozen, though you may need to extend the baking time by 5-10 minutes. Watch for that golden-brown top as your indicator of doneness.

My rhubarb has green stalks. Will this affect the recipe?

Not at all! While red rhubarb stalks are often preferred for their pretty color, green stalks taste identical. Your filling might be less vibrantly pink, but the flavor will be just as delicious. The natural red from the strawberries will still give you a lovely color.

Can I reduce the sugar in this recipe?

You can reduce the sugar in the filling by up to 2 tablespoons, especially if your strawberries are particularly sweet. However, I wouldn't recommend reducing the sugar in the crumb mixture as it affects both sweetness and texture. Remember that rhubarb is quite tart, so some sugar is necessary to balance the flavors.

Why did my bars turn out soggy in the middle?

Soggy bars usually indicate that either the fruit released too much juice or the bars didn't bake long enough. Make sure to use the specified amount of cornstarch, which helps thicken the fruit juices. Additionally, allow the bars to cool completely before cutting—this gives the filling time to set properly.

Strawberry Rhubarb Crumb Bars Recipe

Name: Strawberry Rhubarb Crumb Bars Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 3 h
Cuisine: American
Ingredients: 3 cups (375g) all-purpose flour, spooned and leveled; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) packed light or dark brown sugar; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon (optional); 1/4 teaspoon salt; 1 cup (16 Tbsp; 226g) unsalted butter, cold and cubed; 1 large egg; 2 teaspoons pure vanilla extract; 1/4 cup (60ml) milk; 1/3 cup (28g) old-fashioned whole rolled oats; 2 and 1/2 cups (380g) chopped strawberries; 2 and 1/2 cups (250g) sliced rhubarb, 1/2-inch pieces; 1/2 cup (100g) granulated sugar; 1 Tablespoon cornstarch; 1 teaspoon orange zest

These Strawberry Rhubarb Crumb Bars are the perfect balance of sweet, tart, and buttery goodness all wrapped up in one delectable treat. The crumbly, cinnamon-kissed crust cradles a vibrant filling of fresh strawberries and rhubarb that creates the most amazing jammy center. Ready in just an hour of active time, these bars are perfect for using up seasonal produce while creating a dessert that will have everyone reaching for seconds!

Why You’ll Love This Recipe

Seasonal Perfection: These bars capture the essence of spring and summer with the classic pairing of sweet strawberries and tart rhubarb.
Make-Ahead Wonder: Prepare these bars a day in advance for gatherings or freeze them for later enjoyment – they’re incredibly versatile.
Crowd-Pleaser: The familiar comfort of a crumb bar combined with the unique tang of rhubarb wins over even picky eaters.
Versatile Treat: Perfect for breakfast with coffee, tucked into lunch boxes, or dressed up with a scoop of vanilla ice cream for dessert.

Ingredients You’ll Need

All-purpose flour: Forms the foundation of your buttery crumb crust and topping, giving that perfect sandy texture.
Granulated sugar: Balances the tartness of the rhubarb while sweetening both the filling and crust.
Brown sugar: Adds a deeper, caramel-like sweetness and moisture to the crumb mixture.
Baking powder: Provides just enough lift to keep the crust from becoming too dense.
Cinnamon: Adds a warm, subtle spice that complements the fruit beautifully.
Butter: Must be cold and cubed to create those perfect pea-sized crumbles for the ultimate texture.
Egg: Binds the crumb mixture together while adding richness.
Vanilla extract: Enhances all the flavors with its aromatic sweetness.
Milk: Moistens the crumb mixture just enough to help it hold together.
Oats: Adds wonderful texture and a rustic look to the topping.
Strawberries: Brings natural sweetness and beautiful color to the filling.
Rhubarb: The star of the show with its unique tartness that perfectly complements strawberries.
Cornstarch: Thickens the fruit filling, preventing soggy bars.
Orange zest: Brightens the filling with citrusy notes that enhance the fruit flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Berry Bonanza

Swap out rhubarb for other berries like raspberries, blueberries, or blackberries for an equally delicious all-berry version. Keep the total fruit amount the same (5 cups) and adjust the cornstarch to 1½ tablespoons.

Nutty Twist

Add ½ cup of chopped nuts like walnuts, pecans, or almonds to the topping for extra crunch and flavor. Simply mix them in with the reserved crumb mixture before sprinkling over the filling.

Spice It Up

Enhance the warming notes by adding ¼ teaspoon of nutmeg, cardamom, or ginger to the crumb mixture. These spices pair wonderfully with the fruit filling.

Gluten-Free Version

Substitute the all-purpose flour with your favorite gluten-free flour blend and make sure your oats are certified gluten-free for a celiac-friendly treat.

How to Make Strawberry Rhubarb Crumb Bars

Step 1: Prepare the Pan

Preheat your oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Step 2: Make the Crumb Mixture

In a large bowl, whisk together flour, both sugars, baking powder, cinnamon, and salt. Add cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles pea-sized crumbles. In a separate bowl, combine egg, milk, and vanilla, then pour over the flour mixture. Gently mix until you have a moist, sandy texture.

Step 3: Form the Crust

Set aside about 2 cups of the crumb mixture for the topping. Press the remaining mixture firmly into your prepared pan to create an even bottom crust.

Step 4: Prepare the Filling

Gently mix the chopped strawberries, sliced rhubarb, sugar, cornstarch, and orange zest in a bowl until well combined. Spread this fruit mixture evenly over the crust.

Step 5: Add the Topping

Sprinkle the reserved crumb mixture over the fruit layer, then scatter the oats on top. Lightly press down with the back of a spoon to help it adhere to the filling.

Step 6: Bake to Perfection

Bake for 42-50 minutes until the top is golden brown and a toothpick inserted comes out mostly clean with just a few jammy bits. Allow to cool completely in the pan, then refrigerate for faster setting if desired.

Pro Tips for Making the Recipe

Cold Butter is Key: Keep your butter refrigerated until the moment you need it. Cold butter creates those perfect crumbles that make the bars so texturally satisfying.
Don’t Overwork the Dough: Mix the wet and dry ingredients just until combined. Overworking will develop gluten and make your crumb crust tough instead of tender.
Even Distribution: When spreading the fruit filling, ensure it’s evenly distributed right to the edges for consistent bars.
Check for Doneness: Look for golden brown edges and a set center. A slight jiggle in the very center is fine – it will set as it cools.
Complete Cooling Required: Patience pays off! These bars need to cool completely before cutting to allow the filling to set properly.

How to Serve

These versatile bars can be enjoyed in numerous ways:

Breakfast Treat

Serve with a dollop of Greek yogurt and a drizzle of honey for a not-too-sweet morning indulgence.

Afternoon Delight

Pair with a cup of Earl Grey tea or coffee for the perfect afternoon pick-me-up.

Dessert Upgrade

Warm slightly and top with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for a more decadent dessert.

Picnic Perfect

These bars travel well, making them ideal for picnics, potlucks, and outdoor gatherings.

Make Ahead and Storage

Storing Leftovers

Keep these delicious bars at room temperature for up to 2 days, covered loosely with foil or in an airtight container. For longer storage, refrigerate for up to a week.

Freezing

These bars freeze beautifully for up to 3 months. Layer them between sheets of parchment paper in a freezer-safe container. This is a great way to preserve seasonal rhubarb enjoyment long after the season ends.

Reheating

Allow frozen bars to thaw overnight in the refrigerator, then bring to room temperature before serving. If you prefer them warm, a quick 10-15 seconds in the microwave will do the trick.

FAQs

Can I use frozen strawberries and rhubarb?

Absolutely! There’s no need to thaw frozen fruit before using it in this recipe. Simply add the fruit while still frozen, though you may need to extend the baking time by 5-10 minutes. Watch for that golden-brown top as your indicator of doneness.
My rhubarb has green stalks. Will this affect the recipe?

Not at all! While red rhubarb stalks are often preferred for their pretty color, green stalks taste identical. Your filling might be less vibrantly pink, but the flavor will be just as delicious. The natural red from the strawberries will still give you a lovely color.
Can I reduce the sugar in this recipe?

You can reduce the sugar in the filling by up to 2 tablespoons, especially if your strawberries are particularly sweet. However, I wouldn’t recommend reducing the sugar in the crumb mixture as it affects both sweetness and texture. Remember that rhubarb is quite tart, so some sugar is necessary to balance the flavors.
Why did my bars turn out soggy in the middle?

Soggy bars usually indicate that either the fruit released too much juice or the bars didn’t bake long enough. Make sure to use the specified amount of cornstarch, which helps thicken the fruit juices. Additionally, allow the bars to cool completely before cutting—this gives the filling time to set properly.

Final Thoughts

These Strawberry Rhubarb Crumb Bars celebrate one of nature’s most perfect flavor pairings in a format that’s both homey and impressive. The contrast between the buttery, crumbly crust and the bright, tangy-sweet filling creates a treat that’s impossible to resist. Whether you’re new to rhubarb or a longtime fan, these bars showcase its unique charm in the most delightful way. Give this recipe a try during rhubarb season—your family and friends will be asking for them again and again!