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Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars with a buttery oat crumble and a sweet-tart strawberry-rhubarb filling. An easy, no-mixer spring dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 1 ⅓ cups all-purpose flour
  • 1 ⅓ cups old-fashioned rolled oats
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ¾ cup unsalted butter melted
  • 2 teaspoons vanilla extract
  • 1 ¾ cups hulled and diced strawberries from about 12 oz whole
  • 1 ½ cups diced rhubarb sliced 1/4-inch thick
  • ⅓ cup granulated sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon fresh lemon juice

Instructions
 

  • Preheat the oven to 350°F. Butter a 9×9-inch baking dish and line it with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, and salt. Add the oats, brown sugar, and granulated sugar, whisking and breaking up any brown sugar clumps.
  • Stir the vanilla into the melted butter, then pour it over the oat mixture and stir until evenly moistened.
  • Press two-thirds of the crumble mixture into the prepared dish and set the remaining third aside.
  • In a medium bowl, toss the diced strawberries and rhubarb with the lemon juice.
  • In a small bowl, whisk together the 1/3 cup sugar and cornstarch, then pour over the fruit and toss to coat.
  • Pour the fruit mixture evenly over the bottom crumb layer, then sprinkle the reserved crumble over the top.
  • Bake for 45 to 50 minutes, until the top is golden brown and crisp and the filling is bubbling.
  • Cool on a wire rack until warm, then cut into squares. Serve warm with vanilla ice cream if desired.

Notes

Measuring: Use the scoop-and-sweep method for the flour and oats. If the topping turns out sticky rather than crumbly, you can reduce the melted butter to 1/2 cup.
Oats: Use only old-fashioned rolled oats; quick or steel-cut oats won't work.
Frozen fruit: Works in a pinch, but thaw and drain off excess liquid first so the filling isn't watery.
Storage: Store in an airtight container on the counter. Refrigerating makes the crumb topping mushy.
Variations: Add 1 teaspoon cinnamon or a little orange zest to the sugar. Swap butter for coconut oil to make it dairy-free, or use a gluten-free flour like almond flour.
Serving: Delicious warm with vanilla ice cream, or with yogurt and honey for a dessert-like breakfast.