Insanely Easy Rhubarb-Strawberry Crumble Bars
Spring and early summer bring a bounty of fresh produce, and few combinations capture the season’s vibrancy like rhubarb and strawberries. These Insanely Easy Rhubarb-Strawberry Crumble Bars are a celebration of this duo, balancing rhubarb’s natural tartness with the juicy sweetness of strawberries, all nestled between layers of golden, buttery oat crumble. Whether you’re baking for brunch, dessert, or a quick snack, these bars deliver big flavor with minimal effort.
Ingredients
Ingredients
For the Crumble (Crust & Topping):
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter melted
For the Filling:
- 1 1/2 cups diced rhubarb about 2–3 stalks
- 1 1/2 cups diced strawberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy lifting.
- Make the crumble mixture: In a large mixing bowl, combine rolled oats, flour, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until the mixture is evenly crumbly.
- Form the crust: Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form an even base.
- Prepare the filling: In a separate bowl, toss together the diced rhubarb, diced strawberries, granulated sugar, cornstarch, and vanilla extract until evenly coated.
- Assemble the bars: Spread the fruit mixture evenly over the crust. Crumble the remaining oat mixture on top of the fruit layer.
- Bake: Place in the oven and bake for 30–35 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Cool: Allow the bars to cool completely in the pan on a wire rack (about 1 hour) before lifting out using the parchment overhang. Slice into 16 squares.
Notes
Tips for Success
- Lemon Zest Boost: Add 1 teaspoon of finely grated lemon zest to the filling for a bright, citrusy note.
- Flavor Twist: A pinch of ground ginger or cardamom in the crumble topping adds a warming spice dimension.
- Make it Gluten-Free: Use a 1:1 gluten-free baking blend in place of the all-purpose flour and ensure your oats are certified gluten-free.
- Richer Crumble: Brown the butter before adding it to the crumble for a deeper, nutty flavor.
- Can I use frozen fruit? Yes! Frozen rhubarb and strawberries work great. No need to thaw them first—just toss with the sugar and cornstarch as directed. You may need to extend the baking time by a few minutes to account for the extra moisture.
- Why is my crumble soggy? Ensure you’re using rolled oats and not quick oats. Also, don’t overmix the crumble; it should stay crumbly rather than paste-like.
- How do I store them? Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap the bars individually and freeze for up to 3 months.
- Reheating? Warm the bars in a 300°F oven for 5–10 minutes or enjoy them chilled.
- Sprinkle powdered sugar on top for a delicate finish.
- Serve with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
- Pair with coffee or tea for a delightful brunch treat.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gFiber: 2gSugar: 16g
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