Strawberry Rhubarb Bars

These strawberry rhubarb bars feature an oat crust and crumble topping with a lightly sweetened strawberry rhubarb filling.

They're the perfect summer dessert bars!

How to make strawberry rhubarb bars

Ingredients

For the crust and crumble:

• Brown sugar. I love the molasses flavor brown sugar brings to an oat crumble.
• Butter. The butter flavor is also classic in an oat crumble, plus it brings everything together.
• Flour. I use whole wheat pastry, but any flour will work.
• Rolled oats. Also called old-fashioned oats.
• Baking soda. To give the bars some volume!

For the filling:

• Rhubarb. Use fresh or frozen, chopped.
• Strawberries. Also use fresh or frozen, hulled and chopped!
• Sugar or honey. Either will do when it comes to sweetening the filling.
• Lemon. Adds brightness to the filling.
• Cornstarch. To thicken the filling.

Equipment

• An oven for baking.
• A 9x9 baking dish to make the bars. I use metal.
• A medium-sized mixing bowl for making the crust and crumble.
• A whisk or spatula to bring it all together.
• A glass for ice water to make the crust.
• A small saucepan and spoon to make the filling.
• A knife to slice into squares once the bars are cooled.
• Plates and forks for serving.

Step-by-Step Instructions

1. The first step is to preheat the oven to 350 degrees.
   • Grease a 9×9 baking dish with cooking spray or use a stick of butter to coat the entire pan.
2. Next, make the crust and crumble.
   • Whisk together dark brown sugar and melted butter in a medium-sized mixing bowl.
   • Slowly add the flour, oats, salt and baking soda.
   • Stir in 1 tablespoon of ice water at a time until pea-sized dough balls form.
   • Try not to make the mixture too wet or it'll become tough when baked.
3. Use half of the mixture to make the crust.
   • Press half of the dough mixture into the bottom of the 9×9 greased baking dish, until packed and dough covers the entire bottom of the pan.
   • (Set aside the other half of the mixture.)
   • Bake 15 minutes.
4. While the crust bakes, make the filling.
   • In a small saucepan, heat ½ cup water, rhubarb and sugar or honey to a simmer.
   • Allow to cook 2-3 minutes.
   • Turn heat off and whisk in strawberries, lemon zest and cornstarch until combined.
5. Once the crust is baked, pour the filling onto the crust.
6. Sprinkle the remaining dough in small clumps on top of the filling, until mostly covered.
   • Bake for an additional 18-20 minutes, until top is browned and filling is thick.
7. Allow to cool, then slice into 16 bars. Keep refrigerated.

Storage Instructions

• To consume: Store the strawberry rhubarb bars in an airtight container in the refrigerator up to 4 days.
• To freeze: Store the strawberry rhubarb bars in an airtight container in the freezer up to 2 months.
  • Let thaw before serving.

Substitutions and Alterations

• Sugar swaps: You can use any sweetener throughout the recipe, such as brown sugar, granulated sugar, honey, maple syrup or a sugar substitute like Swerve or stevia.
• Flour options: Use any flour, such as all-purpose, whole wheat pastry, whole wheat, whole grain white, gluten free all-purpose or oat flour.
• For the fruit: Try this recipe with all berries (you can swap in or mix blueberries, raspberries or blackberries) or use all rhubarb and no berries.
• To make gluten free: Use gluten free flour and purchase certified gluten free oats.
• To make dairy free: This recipe is naturally dairy free.
• To make vegan: Swap out butter for coconut oil. Use an alternative sweetener instead of honey, such as maple syrup or sugar.

Other strawberry recipes:

• Strawberry Cucumber Salad
• Strawberry Rhubarb Cupcakes with Coconut Frosting
• Spinach, Strawberry and Fennel Salad
• Strawberry Banana Cashew Smoothie
• Strawberry Chia Jam
• Mini Strawberry Shortcake Stacks

Strawberry Rhubarb Crisp Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A simple summer dessert with an oat base and crumble topping filled with a lightly sweetened strawberry rhubarb filling.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 40-45 mins
• Total Time: 50 mins - 1 hr
• Yield: Makes 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• ⅓ cup packed dark brown sugar
• 4 tablespoons butter, melted
• 1 ½ cups flour*
• 1 ½ cups old-fashioned rolled oats
• ½ teaspoon coarse salt
• ½ teaspoon baking soda
• 4-6 tablespoons ice cold water
• 2 cups rhubarb, cubed
• ½ cup granulated sugar or honey
• 2 cups strawberries, hulled and sliced
• Zest of 1 lemon
• 1 tablespoon cornstarch

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees. Grease a 9x9 baking dish.
2. In a medium mixing bowl, whisk together dark brown sugar and melted butter. Slowly whisk in flour, oats, salt and baking soda. Stir in 1 tablespoon of ice water at a time until pea-sized dough balls form.
3. Press half of the dough mixture into the bottom of the 9x9 greased baking dish, until packed and dough covers the entire bottom of the pan. Bake 15 minutes.
4. In a small saucepan, heat ½ cup water, rhubarb and sugar/honey to a simmer. Allow to cook 2-3 minutes. Turn heat off and whisk in strawberries, lemon zest and cornstarch until combined. Once crust is baked, pour strawberry rhubarb filling onto the crust. Sprinkle remaining dough in small clumps on top of the filling, until mostly covered. Bake for an additional 18-20 minutes, until top is browned and filling is thick.
5. Allow to cool, then slice into 16 bars. Keep refrigerated.

Notes

*This recipe works with whole wheat pastry flour, whole wheat flour, all-purpose flour, oat flour or gluten free all-purpose flour.

Nutrition

• Serving Size: 1 bar
• Calories: 127
• Sugar: 7g
• Sodium: 77mg
• Fat: 3g
• Saturated Fat: 2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 8mg