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

Description

These Strawberry Rhubarb Crumb Bars are the perfect combination of tangy rhubarb and sweet strawberries, layered with a buttery crumb crust and topping. The bars are soft, jammy, and packed with fruity goodness in every bite, making them ideal for desserts or snacks. With their vibrant flavors and satisfying crumb texture, these bars are excellent for special occasions or even casual family gatherings.

Ingredients

Units Scale

Crust & Topping

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

Strawberry Rhubarb Filling

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

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Instructions

Prepare the Baking Pan
Preheat your oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving extra on the sides to use as handles for easy removal of the bars later. Set the prepared pan aside.
Make the Crumble Mixture
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, ground cinnamon (if using), and salt. Add the cold, cubed butter. Use a pastry cutter, two forks, or a food processor to cut the butter into the dry ingredients until the mixture resembles pea-sized crumbles. This step may take about 5 minutes for the perfect texture.
Combine Wet Ingredients
In a separate small bowl, whisk together the egg, milk, and vanilla extract. Pour the mixture over the crumble mixture and gently mix until it forms a moist, crumbly texture that resembles sand. Using your hands may help to combine the ingredients better than a spoon.
Press the Crust
Reserve 2 cups of the crumble mixture for the topping. Pour the remaining crumble mixture into the lined baking pan and press it into an even layer to form the crust. Don’t worry if it feels slightly crumbly—that’s normal! Set the pan aside.
Prepare the Filling
In a medium bowl, gently mix together the chopped strawberries, sliced rhubarb, granulated sugar, cornstarch, and orange zest until well combined. Spread the filling evenly over the prepared crust.
Add Topping
Sprinkle the reserved crumble mixture over the strawberry rhubarb filling, ensuring even coverage. Next, sprinkle the rolled oats over the top for added texture. Gently press the topping into the filling with the back of a large spoon or spatula so that it becomes snug.
Bake
Bake the bars in the preheated oven for 42-50 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out mostly clean (a few jammy fruit specks are okay).
Cool and Cut
Remove the bars from the oven and allow them to cool completely in the pan on a wire rack, about 1 hour. For faster cooling, refrigerate the pan after it has partially cooled. Once fully cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve!

Notes

Freezing Instructions: The bars freeze well for up to 3 months. Layer them in a freezer-safe container, separated by parchment paper. Thaw in the refrigerator overnight before serving.
No Rhubarb? Replace the rhubarb with an additional 2 and 1/2 cups of strawberries (5 cups total). Increase the cornstarch to 1 and 1/2 tablespoons.
Frozen Fruit: You can use frozen strawberries and/or rhubarb without thawing. The bake time may increase slightly.
Orange Zest: Optional, but it adds a wonderful pop of flavor. Use one medium orange for zesting.
Oats Substitution: Whole oats are ideal, but quick oats, sliced almonds, or chopped nuts can also be used. Alternatively, you can skip them altogether.
Milk Options: Whole milk is recommended for best texture, but nondairy or low-fat milk can work as substitutes.
Make a Half Batch: Halve all the ingredients and bake in a 9-inch square pan. The bake time will be shorter, so use a toothpick to check doneness.

Nutrition

Serving Size: 1 square
Calories: 220kcal
Sugar: 13g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg