Old-Fashioned Strawberry Rhubarb Bars with Oat Crumble

strawberry rhubarb crumble bars cut into squares.

Old-Fashioned Strawberry Rhubarb Bars with Oat Crumble

These strawberry rhubarb crumble bars are perfect for a quick breakfast, an easy snack on the go, or a batch-made dessert (just add a scoop of vanilla ice cream).

Course baby food, Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 1

Servings

Calories 351kcal

Author Kylie Mazon-Chambers

Ingredients

For the filling:

3½ cups diced strawberries
1½ cups diced rhubarb
½ cup granulated sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice

For the crumble:

2 cups all-purpose flour
1 cup old-fashioned oats
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground cinnamon
1 large egg
1 cup butter, chilled, and cut into ½” pieces

US Customary - Metric

Instructions

For the filling:

In a medium mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla, lemon zest and lemon juice. Stir together and let sit for 10 minutes.

For the crumble:

Preheat oven to 350ºF (180ºC).
In a large mixing bowl, stir together the flour, oats, sugar, baking powder, salt and cinnamon. Add the egg and chilled pieces of butter. Use a pastry cutter or your hands to cut the butter into the flour mixture until pea-size pieces form. The mixture will be dry and crumbly.
Lightly grease a 9”x13” (23cm x 33cm) baking dish, then line with parchment paper (to help lift the bars out later). Divide half the crumble mixture into the pan, gently pressing it evenly to the edges. Spread the fruit filling (and any juices) over the top. Scatter the remaining crumble mixture over the top.
Bake until the mixture is bubbling and the crumble topping is golden brown, about 55 to 60 minutes. Let cool completely, then remove from the pan and cut into bars. Serve warm or at room temperature.

Notes

To make these bars when rhubarb is out of season, substitute with an additional cup of diced strawberries.
The strawberries and rhubarb can also be swapped for 4½ cups (540g) of another diced fruit like halved blackberries, raspberries or whole blueberries.

Nutrition