Strawberry Rhubarb Crumble Bars are a delightful summer treat—easy to make and packed with sweet strawberries, brown sugar, oats, and fresh rhubarb. You’ll likely find it hard to stop at just one.
I’ll be honest: rhubarb can feel intimidating. It looks a bit like celery or Swiss chard and tastes very tart if not cooked properly. As a child I tried rhubarb that wasn’t prepared well and avoided it for years. When I recently spotted bright stalks at the farmers market I decided to give it another chance. Pairing it with strawberries felt like a safe and delicious way to start.
After making these bars my opinion of rhubarb changed. If you’ve never tried rhubarb or aren’t sure you like it, this recipe is a great introduction. The fruit pairs beautifully with sugar and makes a bright, tangy filling under a buttery oat crumble.
Crumble Bar Ingredients
Filling
- Fresh rhubarb
- Fresh strawberries
- Lemon juice
- Sugar
- Cornstarch
Crust
- All-purpose flour
- Old-fashioned oats
- Brown sugar
- Butter, softened
- Baking soda
- Salt
Glaze
- Powdered sugar
- Milk
Can You Use Frozen Fruit?
Yes. This recipe cooks the fruit, so frozen or fresh strawberries and rhubarb work well. Freezing fruit when it’s in season is an easy way to enjoy these bars year-round.
What is Rhubarb?
Rhubarb is technically a vegetable, but it’s most often used with fruit in desserts like pies. It has a very tart flavor, so it’s usually sweetened or combined with fruit. Cooked rhubarb becomes tender and pairs especially well with berries.
Important Rhubarb Tip
Only the stems are safe to eat—rhubarb leaves are toxic and should be discarded.
Where to Find Rhubarb
Look for fresh rhubarb at farmers markets or in the produce section of grocery stores while it’s in season.
Rhubarb Season
Depending on region, rhubarb is typically available from late spring through summer. In some areas or greenhouses it appears earlier or later in the season.
Rhubarb stems have a lovely watercolor-like appearance that makes them appealing in the kitchen.
How to Make Strawberry Rhubarb Crumble Bars
First, Prepare the Fruit
This is a quick and easy recipe.
Rinse the strawberries and rhubarb under warm water and pat dry. Remove strawberry stems and slice the berries thinly. Cut rhubarb into 1/2″ slices.
Combine the sliced strawberries, rhubarb, and lemon juice in a medium saucepan. Cover and cook over medium heat for 8–12 minutes, stirring occasionally, until the fruit is tender.
In a small bowl, mix granulated sugar and cornstarch, then stir into the fruit. Cook, stirring constantly, until the mixture comes to a boil. Continue boiling for one minute while stirring, then remove from heat and set aside.
Preheat the oven to 350°F and grease a 13 x 9-inch pan with butter.
Assemble the Bars
Combine the crust ingredients in a bowl. Use a pastry blender or fork to mix until the mixture looks like coarse crumbs.
Recipe Tip
Softened butter is important for getting the crumbs to form easily. If the butter is too hard it will be difficult to incorporate.
Reserve about 1½ cups of the crumb mixture for the topping. Press the remaining crumbs firmly into the bottom of the prepared 13 x 9 pan to form the crust. Spoon the cooked fruit evenly over the crust, then sprinkle the reserved crumbs across the top.
Bake at 350°F for 30–35 minutes, or until the topping is golden brown. Allow the bars to cool completely before slicing. If you plan to add the glaze, wait until the bars are fully cooled.
The glaze is optional but adds extra sweetness. Both glazed and unglazed bars are delicious.
How to Make the Glaze
Whisk ½ cup powdered sugar with 1 tablespoon milk to a smooth frosting consistency. For a thicker glaze use 1 tablespoon; add up to a second tablespoon if you prefer a thinner glaze. Drizzle the glaze evenly over the cooled bars.
Recipe Tip
If you don’t have a spouted bowl for drizzling, use a pastry bag or a plastic sandwich bag with a very small corner snipped off to control the flow of glaze.
This is one of our favorite strawberry recipes—my family loves these bars. They’re perfect for sharing, picnics, or a simple dessert at home.
Frequently Asked Questions
Butter straight from the refrigerator is too firm to combine easily with dry ingredients. Softened butter mixes into the crumbs more smoothly and creates a tender, crumbly topping.
Gently press the butter—if your finger makes a slight indentation, it’s ready. If you’re short on time, there are quick methods to soften butter safely.
Only the stems are edible; rhubarb leaves contain toxins and must not be eaten. Cooking the stems with sugar and fruit improves their flavor.
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Craving More Strawberry Recipes?
Try fresh strawberry salads, shortcakes, or smoothies for more ways to enjoy strawberries. These recipes make great sides or light desserts and are simple to prepare.
Did you make this recipe? If so, please leave a comment and rating below—I love hearing from you.
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Strawberry Rhubarb Crumble Bars
Ingredients
Filling
- 1½ cups fresh rhubarb cut into ½ inch pieces
- 1½ cups sliced fresh strawberries
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 2 tablespoons cornstarch
Crust
- 1½ cups all-purpose flour
- 1½ cups old fashioned oats
- 1 cup brown sugar
- ¾ cup butter softened
- ½ teaspoon baking soda
- ¼ teaspoon salt
Glaze
- ½ cup powdered sugar
- 1-2 tablespoons milk
Instructions
- Combine the rhubarb, strawberries, and lemon juice in a medium saucepan. Cover and cook on medium heat for 8–12 minutes or until fruit is tender, stirring occasionally.
- Whisk together ½ cup granulated sugar and 2 tablespoons cornstarch. Stir into the fruit mixture and cook, stirring constantly, until it comes to a boil. Boil for one minute while stirring, then remove from heat and set aside.
- Preheat the oven to 350°F and grease a 13 x 9-inch baking pan with butter.
- Combine all crust ingredients and use a pastry blender or fork to mix until coarse crumbs form.
- Reserve 1½ cups of the crumb mixture. Press remaining crumbs into the prepared pan to form the crust. Spread the fruit filling over the crust and sprinkle with the reserved crumbs.
- Bake 30–35 minutes or until golden brown. Cool completely before slicing.
How to make the glaze (optional):
- Whisk ½ cup powdered sugar with 1–2 tablespoons milk to reach desired consistency. For a thicker glaze use 1 tablespoon; add more milk if needed.
- Drizzle the glaze over the cooled bars.
Notes
Nutrition
Carbohydrates: 27 g
Protein: 2 g
Fat: 1 g
Sugar: 17 g
Nutrition information is approximate and should be used as a guide.
Update Note: This recipe was originally posted in 2016 and republished with step-by-step directions and new photos in 2022.
Looking for More Easy Dessert Recipes?
I enjoy quick desserts that don’t keep you in the kitchen all day. A few favorites include no-bake eclair cake, puff pastry dessert hearts, and classic homemade brownies—simple, fast, and crowd-pleasing.