Strawberry Rhubarb Crumb Bars
These easy strawberry rhubarb crumb bars are bursting with a sweet-tart fruity filling sandwiched between layers of buttery crumble. They’re perfect for spring and summer gatherings, where they’re sure to be a hit!
Think strawberry rhubarb pie, except easier, and that’s what you get with these crumb bars. They’re soft and fruity inside with a crispy, buttery topping, while perfectly balancing the sweet strawberries and tart rhubarb. Honestly, they’re downright irresistible!
Plus, they’re super simple to make and great for taking on the go and sharing with others. They’re one of my favorites for potlucks and backyard dinners all summer long.
Why you’ll love these crumb bars
- They capture the classic sweet-tart flavor of strawberry + rhubarb.
- Crumb bars are a delicious contrast of soft and crispy textures.
- Like pie, but easier!
- They’re the perfect spring dessert, and a must-bake for the season.
- These bars travel well, making them ideal for picnics, potlucks, and gatherings.
“I have made these bars multiple times, and they have rapidly become my favorites!! ⭐⭐⭐⭐⭐” —from reader Roxanne
Ingredients you’ll need
Here’s just an overview, find the full recipe below!
- All-purpose flour
- Granulated sugar and brown sugar
- Baking powder and salt
- Orange or lemon zest
- Salted butter
- Egg
- Cornstarch
- Fresh strawberries and rhubarb
How to make strawberry rhubarb crumb bars
- Make the crumb mixture: Mix the dry ingredients, cut in the cold butter, then stir in the egg until it clumps together.
- Press half into a 9×13-inch baking dish.
- Mix the filling: Toss the strawberries, rhubarb, sugar, and cornstarch, then spread the filling over the crust.
- Top with the rest of the crumb topping
- Bake in a 375°F oven until the topping is golden and fruit filling bubbles up in a few places.
- Cool completely for slicing, or serve warm with vanilla ice cream.
Crumb bar recipe tips and FAQs
- If you want to use frozen fruit, do not thaw before using and increase cornstarch to 2 Tbsp.
- Fruit variations: See my Berry Crumb Bars or Caramel Cranberry Nut Bars for other flavor options. You can use almost any fruit you like in this recipe!
- Use parchment paper for easy slicing. Just be sure there’s enough overhang to use as a handle to lift the bars out of the pan. Then transfer to a cutting board to slice.
- Storage instructions: These strawberry rhubarb bars keep very well! If storing more than 24 hours, I recommend putting them in the fridge where they’ll keep for 4-5 days.
- Freezer instructions. Freeze all together or in individual slices, making sure they’re well-wrapped in plastic wrap or in a ziplock bag. Store for up to 1 month, thaw at room temperature.
More strawberry rhubarb dessert recipes
Strawberry Rhubarb Crumb Bars
These easy strawberry rhubarb crumb bars are bursting with a sweet-tart fruity filling sandwiched between layers of buttery crumble.
Ingredients
Crumb base and topping:
- 3 cups (360 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ½ cup (105 grams) packed light or dark brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon orange or lemon zest
- 1 cup (226 grams) salted butter , cold and cubed
- 1 large egg , lightly beaten
Filling:
- 3 cups (400 grams) sliced strawberries , chopped in ½-in pieces
- 2 cups (260 grams) sliced rhubarb , chopped in ½-in pieces
- ½ cup (100 grams) granulated sugar
- 4 teaspoons cornstarch
Instructions
- Preheat oven to 375°F. Grease a 9×13 inch baking dish and line with parchment paper.
- In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt and orange/lemon zest. 3 cups (360 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, ½ cup (105 grams) packed light or dark brown sugar,1 teaspoon baking powder, ¼ teaspoon salt, 1 tablespoon orange or lemon zest
- Add the butter and use a fork or a pastry blender to cut the butter into the dry ingredients until the pieces are about the size of peas. 1 cup (226 grams) salted butter
- Add the beaten egg and continue to blend until combined and mixture can be clumped together with your hand (but it will still be very dry and crumbly). Press half of the crumb mixture evenly into the bottom of the prepared pan.1 large egg
- In another bowl, toss together the strawberries, rhubarb, cornstarch and sugar. Dump on top of the crumb base, spreading it out evenly as needed. Use your hands to clump the remaining crumb mixture together and sprinkle evenly over the strawberry rhubarb filling.3 cups (400 grams) sliced strawberries, 2 cups (260 grams) sliced rhubarb, ½ cup (100 grams) granulated sugar, 4 teaspoons cornstarch
- Bake until topping is golden brown and the fruit is bubbling, about 50-60 minutes. Let cool completely before slicing, about 2-3 hours at room temperature or about 1 hour in the fridge. Or serve warm straight from the oven with vanilla ice cream.
- For best results, store in the fridge, up to 5 days.
Notes
- If using frozen fruit, do not thaw before using and increase cornstarch to 2 tablespoons.
Calories: 356kcal, Carbohydrates: 50g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 54mg, Sodium: 194mg, Potassium: 203mg, Fiber: 2g, Sugar: 23g, Vitamin A: 518IU, Vitamin C: 23mg, Calcium: 57mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
Strawberry rhubarb is such a perfect pairing! These crumb bars look stunning with that jammy filling and buttery crumb topping. Perfect for a spring brunch or bake sale. On my must-bake list!
Made this twice today. I used my stand mixer (instead of a fork or pastry blender) and I have to say my crust was a little too dry/sandy – likely overworked – so don’t make my mistake. Mine does not look like her beautiful picture, haha. The fruit center does taste wonderful.
I have made this few times and love it. I wondered, as we have a glut of fruit, could I make it and then freeze it before baking?
Want to try this recipe as it looks very good, but can we freeze the bars?
Yes, these bars freeze very well.
I have made these bars multiple times, and they have rapidly become my favorites!!
The added orange rind to the crumble is worth it! It added another level of flavor. I wouldn’t recommend using frozen rhubarb though. We freeze ours from the garden, and it definitely needs to be thawed, drained, and patted dry. Delicious!