Strawberry Rhubarb Crumble Bars are a sweet and tangy treat that combines the juicy brightness of strawberries with the tart kick of rhubarb. These bars have a buttery crumbly crust that holds everything together, topping off the perfect chewy and crumbly texture in every bite. The balance of flavors makes them ideal for a fresh, fruity dessert or a special snack.
I love making these bars when strawberries and rhubarb are in season because the flavors just pop so beautifully. One of my favorite things is how easy they are to cut into neat squares, making them perfect to pack up for picnics or to share with friends. Plus, the crumble topping adds a nice crunch that makes every bite interesting, which I always appreciate in a dessert.
Whenever I serve these bars, I like to pair them with a simple scoop of vanilla ice cream or a dollop of whipped cream to keep things light and fresh. They are great for casual get-togethers or just when you want a little homemade treat that feels both cozy and bright. These bars always remind me of warm days in the garden or cozy afternoons baking with family.
Key Ingredients & Substitutions
Flour & Butter: All-purpose flour works great for a tender crust. Cold butter is key—it helps make the crumble texture light and flaky. If you’re dairy-free, try vegan butter or coconut oil, but expect a slight change in texture.
Strawberries & Rhubarb: Fresh is best for that bright flavor, but frozen works if thawed and drained well. If you can’t find rhubarb, tart green apples can be a nice swap for some tang.
Sugar: Granulated sugar balances the tartness. You can use coconut sugar for a deeper flavor or maple syrup, but reduce the liquid slightly if you do.
Cornstarch: This thickens the fruit mix so it’s not too runny. If you don’t have cornstarch, arrowroot or tapioca starch are good alternatives.
How Do I Get a Perfect Crumble Texture for the Bars?
The secret to a great crumble topping and crust is handling the butter right and balancing mixing time:
- Keep butter cold: Cut it into cubes and add it cold so it creates little crumbs in the flour instead of blending fully.
- Use your fingertips or a pastry cutter: Rub or cut the butter into the flour just until you see pea-sized bits mixed in. Avoid overmixing to keep texture light.
- Don’t forget the egg: It helps bind some of the crumbs into a soft dough for the crust, making it easier to press down.
- Press and crumble: Press 2/3 of the mixture firmly for the base, but crumble the rest loosely over the fruit for a perfect crunchy top.
Following these tips will give you bars that hold together well but remain delightfully crumbly with a satisfying texture in every bite.
Equipment You’ll Need
- 9×13 inch baking pan – I suggest lining it with parchment paper for easy removal and clean cuts.
- Mixing bowls – you’ll need at least two: one for the crust and crumble, another for the fruit filling, making prep easier.
- Whisk or fork – ideal for mixing dry ingredients and beating the egg.
- Pastry cutter or your fingertips – to cut the butter into the flour for the perfect crumbly texture.
- Measuring cups and spoons – for accurate ingredient portions, essential for the best results.
Flavor Variations & Add-Ins
- Use fresh blueberries or raspberries instead of strawberries for a different fruity burst.
- Stir in chopped nuts like walnuts or pecans into the crumble topping for extra crunch.
- Add a pinch of cinnamon or ginger to the fruit mix to deepen the flavor.
- Drizzle with a glaze made of powdered sugar and lemon juice for a sweet finishing touch.
How to Make Strawberry Rhubarb Crumble Bars
Ingredients You’ll Need:
For the Crust and Crumble:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1/2 inch pieces
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Optional: pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus 45-55 minutes baking time. Then, give your bars some cooling time—about 30 minutes—to set nicely before slicing and serving. So, in total, expect about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, making sure to leave some overhang on the sides. This helps you lift the bars easily after baking.
2. Make the Crust and Crumble Base:
In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and sugar. Using your fingertips or a pastry cutter, rub or cut the butter into the flour mixture until it looks like coarse crumbs, with some pea-sized bits left. In a small bowl, beat the egg with vanilla extract. Add this to the crumb mixture and stir just until the dough starts to hold together but remains crumbly.
3. Form the Crust Layer:
Press about two-thirds of this dough evenly into the prepared pan, creating a solid base. Save the remaining dough for the crumble topping.
4. Prepare the Fruit Filling:
Combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, vanilla extract, and a pinch of salt in a bowl. Toss everything together until the fruit is well coated.
5. Assemble the Bars:
Spread the fruit filling evenly over the crust layer. Then crumble the reserved dough over the fruit, covering it generously but not pressing it down.
6. Bake and Cool:
Bake for 45-55 minutes, or until the crumble topping is golden brown and the fruit filling is bubbly. Remove the pan from the oven and let the bars cool completely on a wire rack. When cool, lift the bars out using the parchment paper and cut into squares or bars.
7. Serve and Enjoy:
These bars are delicious on their own or served with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the perfect balance of tart rhubarb and sweet strawberries in every buttery, crumbly bite!
Can I Use Frozen Strawberries and Rhubarb?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using to prevent the bars from becoming too soggy.
How Should I Store Leftover Bars?
Store leftover bars in an airtight container at room temperature for up to 2 days, or keep them in the fridge for up to 5 days. Reheat gently if you prefer them warm.
Can I Make These Bars Ahead of Time?
Absolutely! Prepare the bars and refrigerate them overnight. Let them come to room temperature before serving, or warm briefly in the oven for a freshly baked feel.
What Can I Substitute for Rhubarb?
If you can’t find rhubarb, tart green apples or cranberries make excellent substitutes to maintain that nice balance of tartness with the strawberries.