Strawberry-Rhubarb Crumble 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.

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

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 press the dough into the pan

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 rhubarb 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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Comments

  • Jac

    I’ve made these twice in the last few days now – all with rhubarb instead of strawberries – and they are AWESOME. So buttery, and the tartness really cuts through the rich crust. I love how fast and easy a recipe this is – it comes together so quickly, with only two bowls and no extra cooking and makes a ton of bars for my kids and husband. Rad rad recipe.

  • Emily

    These were ok – I liked the tartness of the filling, which allows you to really taste the fruit. However, I found the base/crumble topping a bit bland – not sweet, buttery, or salty enough.

    xxxxxyyyyy

  • 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

  • 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.

  • 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!