Strawberry Rhubarb Crisp Bars

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


  • 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


  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.


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