Print

Easy Strawberry Rhubarb Crumble Bars Recipe with Perfect Oat Streusel Topping

strawberry rhubarb crumble bars - featured image
Print Recipe

These easy strawberry rhubarb crumble bars feature a tart and juicy fruit filling balanced by a crispy, buttery oat streusel topping. Perfect for quick baking sessions and seasonal celebrations.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (90 g) old-fashioned rolled oats
  • ⅔ cup (135 g) light brown sugar
  • ⅓ cup (65 g) granulated sugar
  • 1 cup (226 g) unsalted butter, softened
  • ½ teaspoon salt
  • 2 cups (300 g) fresh strawberries, hulled and quartered
  • 1 ½ cups (200 g) fresh rhubarb, chopped into small pieces
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine 1 ½ cups all-purpose flour, 1 cup rolled oats, ⅔ cup brown sugar, ⅓ cup granulated sugar, and ½ teaspoon salt. Mix well.
  3. Add 1 cup softened unsalted butter. Use a pastry cutter, two forks, or fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form an even base layer. Set aside the remaining streusel topping.
  5. In another bowl, toss 2 cups quartered strawberries and 1 ½ cups chopped rhubarb with ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract. Mix gently to coat the fruit.
  6. Spread the fruit filling evenly over the pressed crust layer in the pan.
  7. Sprinkle the reserved crumb mixture evenly over the fruit layer, covering it with the oat streusel topping.
  8. Bake for 45 to 50 minutes at 350°F (175°C), until the top is golden brown and the filling is bubbling around the edges. Tent with foil halfway through if the streusel browns too quickly.
  9. Cool completely in the pan on a wire rack to let the filling set and avoid sogginess.
  10. Slice into squares or bars using a sharp knife, wiping the knife between slices for neat cuts.

Notes

Use softened butter, not melted or cold, for the best crumbly texture. Toss fruit thoroughly with cornstarch to prevent sogginess. Cool bars completely before slicing to allow filling to set. Bars keep well in an airtight container for up to 3 days at room temperature or a week refrigerated. For gluten-free, substitute flour with almond or gluten-free blend and use certified gluten-free oats. For vegan, replace butter with coconut oil or vegan margarine and sugar with maple syrup if desired.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, oat streusel topping, easy dessert, seasonal fruit dessert, quick baking, homemade bars

Find it online: https://flurpchef.com/easy-strawberry-rhubarb-crumble-bars-recipe-with-perfect-oat-streusel-topping/