Strawberry Rhubarb Crumble Bars are a delightful mix of sweet and tangy flavors with a buttery, crumbly crust that’s just perfect for any time of year. The bright strawberries and tart rhubarb come together in a juicy filling that’s topped with a golden, crunchy crumble. Each bite gives you a wonderful balance of soft fruit and crisp topping that keeps you reaching for more.
I love making these bars because they’re so straightforward and always a crowd-pleaser. The combination of strawberry and rhubarb is a classic I can’t resist—it’s like summer packed into every bite. I usually make a big batch, so there’s enough to share with friends, but honestly, they’re hard to give away because I keep sneaking pieces myself.
These bars are great for picnics, potlucks, or just a simple dessert after dinner. I find they taste best if you let them cool completely, but a little warm with a scoop of vanilla ice cream on top is pretty magical too. If you’re looking for a dessert that’s easy to make but feels special, you can’t go wrong with these strawberry rhubarb crumble bars.
Key Ingredients & Substitutions
Strawberries & Rhubarb: Fresh fruits give the best flavor and texture here. If rhubarb is hard to find, try tart green apples as a substitute for a similar tang. Frozen strawberries also work fine when fresh aren’t available.
Butter: Melted unsalted butter is essential for a rich and tender crust. You can use salted butter but reduce or skip added salt in the dough to balance flavors.
Sugar & Cornstarch: Granulated sugar sweetens the filling, while cornstarch helps thicken it. If you want to reduce sugar, try coconut sugar or a sugar substitute, but keep the cornstarch ratio to maintain thickness.
Flour & Vanilla: All-purpose flour shapes the base and crumble topping. Vanilla extract adds a subtle warmth; if missing, a tiny splash of almond extract can add a nice twist.
How Do I Get the Perfect Crumbly Topping and Crust?
The secret lies in mixing the dough just right. Melted butter mixed into sugar and flour creates a tender crumb that holds together without being too dense.
- Mix melted butter and sugar first until combined well.
- Add flour and salt, then stir gently until crumbs form. Reserve some crumbs for topping.
- Press the rest firmly into the pan for a sturdy base that won’t fall apart.
- Sprinkle the reserved crumbs evenly, not packed, over the fruit so they stay light and crisp when baked.
- Using melted butter instead of cold keeps the crumbs tender, so don’t skip melting it!
Take care not to overmix once the flour is added to avoid tough bars. Enjoy the satisfying crunch in every bite!
Equipment You’ll Need
- 9×13 inch baking pan – I like using this size for even baking and easy slicing.
- Mixing bowls – helpful for combining the ingredients and fruit filling.
- Measuring cups and spoons – for accurate amounts, especially for sugar and flour.
- Rubber spatula or spoon – to mix the dough and spread the filling evenly.
- Pastry cutter or fork – optional, for mixing the crumb topping if you prefer a more traditional method.
- Parchment paper or non-stick spray – to prevent sticking and make cleanup easier.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries or blueberries to change up the flavor while keeping the tartness.
- Add a handful of chopped nuts — walnuts or pecans — into the crumble for extra crunch.
- Mix in a teaspoon of ground cinnamon or ginger with the fruit for warmth and spice.
- Sprinkle a little coarse sugar on top before baking for a sparkling, sugary crust.
Strawberry Rhubarb Crumble Bars
Ingredients You’ll Need:
For The Crust and Topping:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For The Filling:
- 3 cups fresh strawberries, hulled and chopped
- 2 cups fresh rhubarb, chopped
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45-50 minutes to bake. Allow additional time for cooling, about 1-2 hours, so the bars set perfectly before cutting and serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it lightly, so your bars don’t stick.
2. Make The Crust and Topping Mixture:
In a large bowl, mix the melted butter, 1 cup sugar, and vanilla extract until combined. Add the flour and salt, stirring until crumbly dough forms. Take about 1 cup of this crumb mixture out and set it aside for the topping.
3. Press The Crust:
Press the remaining crumb mixture evenly into the bottom of the prepared pan to form a solid crust layer.
4. Prepare The Filling:
In a separate bowl, mix the chopped strawberries, chopped rhubarb, ¾ cup sugar, cornstarch, and lemon juice until the fruit is well coated.
5. Assemble The Bars:
Spread the fruit filling evenly over the crust. Then, sprinkle the reserved crumb mixture over the top of the fruit layer for a delicious crumble topping.
6. Bake and Cool:
Bake in the oven for 45-50 minutes until the topping turns golden brown and the filling bubbles around the edges. Remove from the oven and let the bars cool completely on a wire rack. Cooling helps the filling set so your bars hold their shape.
7. Serve and Enjoy:
Once cooled, cut the bars into squares. They taste fantastic just as they are or served warm with a scoop of vanilla ice cream for a special treat.
Can I Use Frozen Strawberries and Rhubarb?
Yes! Just thaw them completely and drain any excess liquid before mixing with the sugar and cornstarch. This helps prevent a soggy filling.
How Should I Store Leftover Bars?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently if you like them warm.
Can I Make These Bars Ahead of Time?
Absolutely! They actually taste better after chilling for a few hours or overnight. Make the bars, cool completely, then cover and refrigerate until ready to serve.
What Can I Substitute for Rhubarb?
If you don’t have rhubarb, try using tart green apples or additional berries to keep a nice balance of sweet and tart flavors in the filling.