Go Back
–+ servings
Strawberry Rhubarb Crumb Bars

Delicious Strawberry Rhubarb Crumb Bars for Sweet Spring Treats

These Strawberry Rhubarb Crumb Bars blend tart rhubarb and sweet strawberries under a buttery topping, making them perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust and Topping
  • 1 cup all-purpose flour can substitute with gluten-free flour blend
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into pieces
  • 1 teaspoon vanilla extract omit if desired
For the Fruit Filling
  • 2 cups strawberries fresh or frozen, chopped
  • 1 cup rhubarb fresh or thawed frozen, drained
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Equipment

  • 8" x 8" baking pan
  • Medium mixing bowl
  • Pastry Cutter

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (177°C) and line an 8"x8" baking pan with parchment paper.
  2. In a bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt until combined.
  3. Cut the cold butter into the mixture until it resembles coarse crumbs, then stir in the vanilla extract.
  4. Press two-thirds of the crumb mixture into the bottom of the prepared pan.
  5. Mix chopped strawberries and rhubarb with granulated sugar, cornstarch, and lemon juice until well-coated.
  6. Spread the fruit filling evenly over the crust layer.
  7. Sprinkle the reserved crumb mixture over the fruit filling.
  8. Bake in the preheated oven for 40 to 45 minutes until golden brown and bubbly.
  9. Cool completely on a wire rack, then slice into squares.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For gluten-free, substitute with a gluten-free flour blend. Ensure rhubarb is well-drained to prevent watery filling.

Tried this recipe?

Let us know how it was!