Print

Easy Strawberry Rhubarb Crumble Bars Recipe with Oat Streusel Topping for Perfect Summer Treats

strawberry rhubarb crumble bars - featured image
Print Recipe

These easy strawberry rhubarb crumble bars feature a sweet-tart fruit filling topped with a buttery oat streusel, perfect for summer gatherings or casual treats.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 cup old-fashioned rolled oats (90 g)
  • ¾ cup granulated sugar (150 g)
  • ½ cup packed brown sugar (100 g)
  • ¾ cup unsalted butter, cold and cubed (170 g)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 cups fresh strawberries, hulled and quartered (approx. 300 g)
  • 1 ½ cups fresh rhubarb, diced (approx. 180 g)
  • ½ cup granulated sugar (100 g)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch pan or line it with parchment paper, leaving an overhang for easy lifting.
  2. In a large bowl, combine 1 ½ cups all-purpose flour, 1 cup rolled oats, ¾ cup granulated sugar, ½ cup packed brown sugar, ½ teaspoon salt, and ½ teaspoon baking powder.
  3. Use a pastry cutter or fork to cut in ¾ cup cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form the crust.
  5. In a separate bowl, gently toss 2 cups quartered strawberries and 1 ½ cups diced rhubarb with ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract. Let sit for 5 minutes.
  6. Spread the fruit filling evenly over the crust layer.
  7. Sprinkle the remaining crumble mixture over the fruit filling, allowing some larger clumps for texture.
  8. Bake for 40–45 minutes or until the topping is golden brown and the filling is bubbling around the edges. Tent with foil if browning too fast.
  9. Remove from oven and let cool completely on a wire rack for 1–2 hours.
  10. Cut into squares and serve chilled or at room temperature.

Notes

Use cold butter for a crumbly texture. Let bars cool completely before cutting for clean slices. If top browns too fast, tent with foil. Bars taste better after resting overnight. Frozen fruit can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend and use certified gluten-free oats. For vegan, replace butter with coconut oil and sugar with maple syrup.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, oat streusel, summer dessert, easy dessert, fruit bars, rhubarb dessert, strawberry dessert

Find it online: https://tinastirs.com/easy-strawberry-rhubarb-crumble-bars-recipe-with-oat-streusel-topping-for-perfect-summer-treats/