Strawberry-Rhubarb Crumble Bars

DessertBakingBar cookieRhubarb

Everything you love about strawberry-rhubarb pie, but easier to make and to share! These bars make a great end to a meal outdoors.

Photography Credit: Irvin Lin

The appearance of rhubarb at the market is the first sign of spring for me! I look forward to seeing bright red stalks of this celery look-alike every year—it’s one of my favorite ingredients.

Perhaps I love the fleeting nature of the produce, available for a few short months (or less, depending on the season or where you live). Or maybe it’s the vibrant red color of the stalks, which I just adore.

Either way, I can’t wait to get my hands on it, and when it finally shows up, I buy it by the bagful.

STRAWBERRY-RHUBARB: A CLASSIC COMBO

Strawberry and rhubarb are such a classic combination. The bright red color gets amplified when cooked together, and the deep, tart flavor of the rhubarb plays so well with the candy-like sweetness of ripe strawberries.

Even though everyone immediately thinks pies when rhubarb is available, these crumble bars are an easy to make, hand-held variation. The dough used for the crust also doubles as the crumble topping.

Dicing the rhubarb and strawberry means that the fruit easily turns into a jammy center filling. Larger fruit chunks will take longer to cook, which can result in over-baking the crust.

Crumble Bars with Rhubarb and Strawberry

MAKE THE FILLING MORE (OR LESS) SWEET TO TASTE

The filling is made with minimal sugar, which leaves the rhubarb more on the tart side and allows the naturally sweet strawberry flavor to come shining through. But if you like your strawberry rhubarb desserts to be sweeter, feel free to up the sugar by a tablespoon or so.

USE A PARCHMENT “SLING” FOR EASY BAKING

A simple spray of cooking oil allows the parchment paper to “stick” to the bottom of the pan as you prep the bars. Once baked, the parchment paper turns into a “sling” allowing you to remove the entire pan of bars and easily cutting them. No need to dig into the bars and ruin them (or your pan)!

MORE GREAT RHUBARB RECIPES

Crumble Bars with Rhubarb and Strawberry

Strawberry-Rhubarb Crumble Bars Recipe

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  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: 18 to 24 bars

These Strawberry Rhubarb Crumble Bars are a snap to make. The crust doubles as the crumble topping. Just make sure to dice the strawberry and rhubarb in to small 1/4-inch chunks, so that they turn into a jammy fruit center filling. Larger pieces of fruit will lead to a chunkier filling.

Ingredients

For the crust and crumble dough

  • 3 cups (420 g) all-purpose flour
  • 1 cup (200 g) white granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup (225 g or 2 sticks) unsalted butter, cold
  • 1 large egg

For the fruit filling

  • 2 cups (250 g) diced 1/4-inch chunks) rhubarb (2 to 3 thick stalks or 5 to 6 thin stalks or a little over 1/2 pounds)
  • 2 cups (310 g) diced (1/4-inch chunks) strawberries (3/4 pounds)
  • 3 tablespoons white granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Method

1 Preheat the oven to 375°F. Spray a 9x13-inch pan with cooking oil. Line the pan with parchment paper with the one inch of extra parchment paper hanging over the sides.

Strawberry-Rhubarb Crumb Bars spray the pan Crumble Bars with Rhubarb and Strawberry line the pan with parchment

2 Make the dough: Combine the flour, sugar, baking powder, cinnamon, and salt in a medium-sized bowl. Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients. Using your fingers, squish the butter, breaking it down into small bits and mixing the dry ingredients together. The butter should be the size of small peas, but flat, not in chunks.

Add the egg and toss together with a fork at first, then massage into the dough with your hand. The dough will be crumbly.

Crumble Bars with Rhubarb and Strawberry cutting in the butter Crumb Bars with Rhubarb and Strawberries add the egg Strawberry-Rhubarb Crumb Bars make the dough

3 Divide the dough and shape the crust: Scoop 1 cup (about 170 g) of the crumbly dough and set it aside.

Dump the remaining dough into the bottom of the lined pan and press down on it firmly with your hands or with the flat bottom of a cup, to form an even layer of dough at the bottom.

Rhubarb Crumble Bars with Strawberries scoop and form the dough Crumb Bars with Rhubarb and Strawberry

4 Make the filling and add to the pan: Combine all the ingredients in a bowl (you can use the same bowl you made the dough if you’d like, no need to clean it). Spread it out evenly over the bottom crust.

Strawberry Crumble Bars with Rhubarb combine the strawberries and sugar Strawberry Crumble Bars with Rhubarb spread out the ingredients in the pan

5 Top with crumbles and bake: Sprinkle the reserved crumbly dough over the fruit filling. Bake in the oven 40 to 45 minutes, or until the top of the fruit is bubbling and the crumb topping is golden brown. Cool completely in the pan until it reaches room temperature.

Strawberry-Rhubarb Crumb Bars top with the crumble

6 Cool and cut the bars: Use the side of the parchment paper to lift up and move the entire block carefully to a cutting board. Cut into bars. Serve at room temperature. Store in the refrigerator in an airtight container for 2 to 3 days.

Crumble Bars with Rhubarb and Strawberry

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Irvin Lin

Irvin Lin is an IACP award-winning photographer, food writer and recipe developer, blue-ribbon baker, public speaker and occasional social media consultant. His blog is Eat the Loveand his first cookbook is Marbled, Swirled and Layered.

More from Irvin

4 Comments / Reviews

No ImageStrawberry-Rhubarb Crumble Bars

Did you make it? Rate it!

  1. Sandy S

    Hi Irvin, like you I am a fan of rhubarb! Seeing it pop up early in the spring is always a good thing! I made your Strawberry-Rhubarb Crumble Bars earlier this week and have mixed feelings about the results. Although they were a little too tart for my taste, I like how they were nice little ‘bars’ with a solid base. I made a GF version with a little almond flour added to the GF flour I use. When I make them the next time, I am thinking of using brown sugar in place of the white sugar added to the rhubarb and perhaps frozen apple juice concentrate in place of the lemon juice. I was using rather bland strawberries. Perhaps using fresh strawberries in season which tend to be sweeter would also help. I appreciate your tips like using the parchment paper and reusing the same bowl!

    xxxxxyyyyy

  2. auntie babe

    Just a note: Because many novice cooks may not be as familiar with rhubarb basics AND because it is becoming more fashionable (thank goodness) to use the leafy parts of many more vegetables, it is always wise to caution readers about the rhubarb leaf. IT SHOULD NEVER BE EATEN!!! Rhubarb leaves are extremely high in oxalic acid and, thus, toxic.

  3. PepperReed

    Awesome! I’ve made this ‘recipe’ with blueberries and tart cherries (mixed and individually) and never thought to make a strawberry rhubarb version. I have a rhubarb patch that’s ready to harvest and I know the first thing I’m gonna make. Thanks!

    • PepperReed

      Also, consider adding a bit of ginger to enhance the rhubarb. Lovely!

Crumble Bars with Rhubarb and StrawberryStrawberry-Rhubarb Crumble Bars