Strawberry rhubarb crumb bars are the ultimate spring and summer dessert. With a buttery crust, jammy fruit center, and crumbly golden topping, they strike the perfect balance between sweet and tart. Whether served at picnics, brunch, or as an afternoon snack, these bars are always a hit.
Why You’ll Love These Strawberry Rhubarb Crumb Bars
These bars are easy to make and loaded with flavor. The crust and crumb topping are made from the same dough, making prep faster and simpler.
The strawberry-rhubarb filling comes together quickly and creates a vibrant, fruity layer that’s naturally beautiful and bursting with flavor.
- Bright flavor: Sweet strawberries + tart rhubarb = the dream combo.
- Easy prep: No mixer required; everything’s made in bowls.
- Perfect texture: Buttery base, jammy center, and crisp topping.
- Great for gatherings: Sliceable, packable, and portable.
If you Like this recipe , you can see our Lemon bars recipe
Strawberry Rhubarb Crumb Bars Recipe
Ingredients
Crust & Crumb:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter cubed and cold
- 1 tsp vanilla extract
Filling:
- 1 1/2 cups diced rhubarb
- 1 1/2 cups diced strawberries
- 1/3 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment.
- Mix dry crust ingredients. Cut in butter until crumbly. Stir in vanilla.
- Press 2/3 of the mixture into the pan. Save the rest for topping.
- Combine strawberries, rhubarb, sugar, cornstarch, and lemon juice.
- Spread fruit over crust. Crumble remaining dough over the top.
- Bake 40–45 minutes until golden and bubbly. Cool completely before slicing
Notes
Nutrition Information (Per Bar):
- Calories: 210
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 70mg
- Carbs: 29g
- Sugar: 16g
- Protein: 2g
Ingredients You’ll Need for Strawberry Rhubarb Crumb Bars
For the Crust & Crumb Topping:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1 tsp vanilla extract
For the Strawberry Rhubarb Filling:
- 1 and 1/2 cups diced rhubarb (fresh or frozen)
- 1 and 1/2 cups diced strawberries
- 1/3 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp lemon juice
How to Make Strawberry Rhubarb Crumb Bars
Step 1: Preheat and Prep
Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Make the Crust & Topping
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Add cold butter cubes and use a pastry cutter or your fingers to cut the butter into the dry ingredients until crumbly.
Add vanilla extract and stir just until the dough starts to come together—it should still be slightly crumbly.
Press about two-thirds of the mixture into the prepared pan to form a base. Set the remaining dough aside for the topping.
Step 3: Prepare the Filling
In another bowl, combine diced strawberries, rhubarb, sugar, cornstarch, and lemon juice. Mix gently to coat the fruit evenly.
Spread the fruit mixture evenly over the crust in the pan.
Step 4: Add the Crumb Topping
Sprinkle the reserved crumb mixture evenly over the fruit layer. Leave some pieces in larger chunks for a true “crumb” texture.
Step 5: Bake and Cool
Bake for 40–45 minutes or until the top is golden brown and the filling is bubbling. Remove from the oven and allow to cool completely in the pan on a wire rack.
Once cooled, lift the bars out using the parchment paper and slice into squares.
Tips for Perfect Strawberry Rhubarb Crumb Bars
- Use cold butter: It gives the crumb topping its signature texture.
- Don’t over-mix: The crumb should be loose and rustic.
- Cool completely: For clean cuts and the best flavor.
- Try different fruits: Replace strawberries with raspberries, blueberries, or cherries.
- Make ahead: These bars keep well in the fridge for up to 5 days.
Variations to Try in Strawberry Rhubarb Crumb Bars
Oat Crumb Topping
Add 1/2 cup rolled oats to the crumb mixture for extra crunch.
Gluten-Free Version
Use a 1:1 gluten-free flour blend to make the crust and crumb layers gluten-free.
Add a Glaze
Mix 1/2 cup powdered sugar with 1–2 tsp milk for a simple vanilla glaze to drizzle over cooled bars.
SOME TREND QUESTIONS Strawberry Rhubarb Crumb Bars
Why is my rhubarb crumble watery?
Rhubarb contains a high amount of water, which releases as it bakes. To avoid a watery crumble, toss rhubarb with cornstarch or flour before baking—it helps thicken the juices and keeps the filling from becoming too runny.
Does strawberry rhubarb crisp need to be refrigerated?
Yes, after cooling, it’s best to refrigerate strawberry rhubarb crisp if not eaten within a few hours. The fruit filling can spoil if left at room temperature for too long, especially in warm weather.
Can rhubarb crumble be made in advance?
Absolutely! You can make rhubarb crumble a day in advance and store it covered in the fridge. Reheat in a warm oven before serving to bring back the crispiness of the topping.
Should rhubarb bars be refrigerated?
Yes, for best texture and freshness, rhubarb bars should be stored in an airtight container in the refrigerator. They will keep well for 4–5 days.
Final Thoughts
Strawberry rhubarb crumb bars are nostalgic, fresh, and satisfying. Their mix of textures and vibrant fruit flavor make them ideal for any spring or summer event. Whether you’re a beginner baker or seasoned pro, this recipe will quickly become a favorite in your dessert lineup.
Don t miss this RED VELVET BROWNIES