There’s something magical about the combination of strawberries and rhubarb.
As a kid, I remember my grandmother’s kitchen filled with the sweet and tart aroma of her famous Strawberry Rhubarb Crumble Bars.
These bars are not just a treat; they’re a slice of nostalgia, a quick solution for a busy day, or a delightful dessert to impress your loved ones.
With a buttery oat topping and a luscious filling, they’re perfect for any occasion.
Whether you’re hosting a gathering or simply craving something sweet, these bars will surely bring joy to your table.
Why You’ll Love This Strawberry Rhubarb Crumble Bars
These Strawberry Rhubarb Crumble Bars are a game-changer in the kitchen.
They come together in just under an hour, making them perfect for those busy weeknights.
The balance of sweet strawberries and tart rhubarb creates a flavor explosion that’s hard to resist.
Plus, the buttery oat topping adds a delightful crunch.
You’ll find yourself reaching for seconds, and maybe even thirds, before you know it!
Ingredients for Strawberry Rhubarb Crumble Bars
Creating these Strawberry Rhubarb Crumble Bars is a breeze with the right ingredients.
Here’s what you’ll need:
Fresh strawberries: Sweet and juicy, they provide the perfect base for the filling.
Rhubarb: This tart vegetable adds a delightful zing that balances the sweetness of the strawberries.
Granulated sugar: Essential for sweetening the filling and the crumble topping.
Cornstarch: Helps thicken the filling, ensuring it holds together beautifully.
Lemon juice: A splash of acidity brightens the flavors and enhances the fruit.
Vanilla extract: Adds a warm, aromatic note that complements the fruit.
All-purpose flour: The backbone of the crumble, providing structure and texture.
Baking powder: A leavening agent that helps the crumble rise slightly.
Salt: Just a pinch enhances all the flavors in the dish.
Unsalted butter: Adds richness and helps create that irresistible crumble texture.
Rolled oats: These give the topping a hearty, chewy quality that contrasts beautifully with the soft filling.
Brown sugar: For a hint of caramel flavor in the crumble topping.
Feel free to get creative!
You can swap strawberries for blueberries or peaches for a different twist.
And if you’re feeling adventurous, a teaspoon of cinnamon in the crumble adds a warm spice that’s simply delightful.
For exact measurements, check the bottom of the article where you can find everything you need for printing.
How to Make Strawberry Rhubarb Crumble Bars
Making these Strawberry Rhubarb Crumble Bars is a straightforward process that anyone can master.
Let’s dive into the steps that will lead you to a delicious treat!
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C).
While it warms up, grease a 9×9-inch baking pan or line it with parchment paper.
This will make removing the bars a breeze later on.
Step 2: Prepare the Filling
In a medium bowl, combine the sliced strawberries and chopped rhubarb.
Add ½ cup of granulated sugar, cornstarch, lemon juice, and vanilla extract.
Mix everything well and set it aside.
Letting the filling sit allows the flavors to meld beautifully.
Step 3: Make the Crumble Mixture
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
In a separate bowl, cream the softened butter with the remaining ½ cup of granulated sugar and brown sugar until it’s light and fluffy.
Gradually add the flour mixture to the butter mixture, stirring until it becomes crumbly.
Finally, stir in the rolled oats for that hearty texture.
Step 4: Assemble the Bars
Press about two-thirds of the crumble mixture into the bottom of your prepared baking pan.
This will form a solid base for your bars.
Next, spread the strawberry-rhubarb filling evenly over the crust.
Sprinkle the remaining crumble mixture on top, ensuring it covers the filling nicely.
Step 5: Bake to Perfection
Place the pan in your preheated oven and bake for 35-40 minutes.
You’ll know they’re done when the top is golden brown and the filling is bubbling.
The aroma wafting through your kitchen will be irresistible!
Step 6: Cool and Cut
Once baked, remove the pan from the oven and let it cool for at least 30 minutes.
This cooling time is crucial for the best texture.
Afterward, cut into bars and enjoy the delightful combination of flavors and textures!
Tips for Success
Use fresh, ripe strawberries and rhubarb for the best flavor.
Let the filling sit for at least 10 minutes to enhance the taste.
Don’t skip the cooling time; it helps the bars set properly.
For a crispier topping, bake a few extra minutes.
Store leftovers in an airtight container for up to three days.
Equipment Needed
9×9-inch baking pan: A square pan is ideal, but an 8×8-inch pan works too.
Mixing bowls: Use any size; just ensure they’re large enough for your ingredients.
Whisk: A fork can substitute if you don’t have one handy.
Spatula: Great for spreading the filling and crumble evenly.
Variations
Berry Medley: Swap strawberries and rhubarb for a mix of blueberries, raspberries, and blackberries for a vibrant twist.
Peachy Keen: Use fresh peaches instead of strawberries for a summery flavor that’s equally delicious.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make these bars suitable for gluten-sensitive friends.
Nutty Crumble: Add chopped nuts like walnuts or pecans to the crumble for an extra crunch and flavor.
Vegan Version: Replace butter with coconut oil and use a flax egg instead of regular eggs for a plant-based treat.
Serving Suggestions
Pair these bars with a scoop of vanilla ice cream for a delightful contrast.
Serve with a dollop of whipped cream for an extra touch of indulgence.
Enjoy alongside a cup of hot tea or coffee for a cozy afternoon treat.
Garnish with fresh mint leaves for a pop of color and freshness.
FAQs about Strawberry Rhubarb Crumble Bars
Can I use frozen strawberries and rhubarb?
Absolutely! Frozen fruit works well, but be sure to thaw and drain any excess liquid before using. This helps prevent a soggy filling.
How do I store leftover bars?
Store your Strawberry Rhubarb Crumble Bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week.
Can I make these bars ahead of time?
Yes! You can prepare the bars a day in advance. Just bake, cool, and store them in the fridge. They taste even better the next day as the flavors meld.
What can I substitute for granulated sugar?
If you’re looking for alternatives, try using coconut sugar or honey. Just keep in mind that honey may alter the texture slightly.
Are these bars suitable for a vegan diet?
To make them vegan, simply replace the butter with coconut oil and use a flax egg instead of a regular egg. They’ll still be delicious!
Final Thoughts
Baking these Strawberry Rhubarb Crumble Bars is more than just a culinary task; it’s a joyful experience that fills your kitchen with warmth and delightful aromas.
Each bite offers a perfect balance of sweet and tart, evoking memories of sunny days and family gatherings.
Whether you’re sharing them with friends or savoring them solo, these bars bring a sense of comfort and satisfaction.
So, roll up your sleeves and embrace the joy of baking.
With every crumb, you’ll find a little piece of happiness that makes life just a bit sweeter.
Delicious Strawberry Rhubarb Crumble Bars with a buttery oat topping.
Ingredients
Scale
2 cups fresh strawberries, hulled and sliced
2 cups rhubarb, chopped into small pieces
1 cup granulated sugar, divided
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup rolled oats
½ cup brown sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, combine the sliced strawberries, chopped rhubarb, ½ cup of granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well and set aside to let the juices meld.
In a separate bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the softened butter with the remaining ½ cup of granulated sugar and brown sugar until light and fluffy.
Gradually add the flour mixture to the butter mixture, stirring until crumbly. Stir in the rolled oats until evenly combined.
Press about two-thirds of the crumble mixture into the bottom of the prepared baking pan to form the base.
Spread the strawberry-rhubarb filling evenly over the crust.
Sprinkle the remaining crumble mixture on top of the filling.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbling.
Allow to cool in the pan for at least 30 minutes before cutting into bars.
Notes
For a twist, try adding a teaspoon of cinnamon to the crumble mixture for extra flavor.
You can also substitute the strawberries with blueberries or peaches for a different fruit combination.
