1. Can I use frozen strawberries or rhubarb?

Absolutely! You can use frozen strawberries, rhubarb, or both. Just be sure not to thaw them before mixing—frozen fruit holds its shape better and prevents excess liquid from seeping into the crust.

2. What if I don’t have rhubarb?

No problem. You can make Strawberry-Only Crumb Bars by using 5 cups of chopped strawberries and increasing the cornstarch to 1½ tablespoons for proper thickening.

3. Can I make these gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free oats. The texture remains deliciously crisp and crumbly.

4. What can I substitute for oats in the topping?

Try sliced almonds, chopped walnuts, or shredded coconut for a fun twist. Or skip the oats entirely—the bars will still bake beautifully.

5. How do I know when they’re done baking?

The topping should be golden brown and a toothpick inserted in the center should come out mostly clean—expect a few jammy streaks. If the topping is still pale, give it another 3–5 minutes.

Strawberry Rhubarb Crumb Bars: 7 Irresistible Tips

Description

These Strawberry Rhubarb Crumb Bars are the ultimate sweet-and-tart summer treat. Featuring a buttery crust, jammy strawberry rhubarb filling, and a golden oat crumb topping, this easy dessert is perfect for picnics, potlucks, or afternoon snacking. With seven expert tips included, you’ll bake perfect crumb bars every time!

Ingredients

Scale

Crust & Crumble

3 cups (375g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
1 tsp baking powder
½ tsp ground cinnamon (optional)
¼ tsp salt
1 cup (226g) cold unsalted butter, cubed
1 large egg
2 tsp pure vanilla extract
¼ cup (60ml) milk
⅓ cup (28g) old-fashioned rolled oats (for topping)

Strawberry Rhubarb Filling

2½ cups (380g) chopped strawberries
2½ cups (250g) sliced rhubarb
½ cup (100g) granulated sugar
1 tbsp cornstarch
1 tsp orange zest

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Instructions

Preheat oven to 350°F (177°C). Line a 9×13-inch pan with parchment paper, leaving overhang.
In a large bowl, whisk together flour, sugars, baking powder, salt, and cinnamon.
Cut in cold butter until pea-sized crumbles form. Whisk egg, milk, and vanilla separately, then pour into the flour mixture and mix until crumbly.
Set aside 2 cups of the crumb mixture. Press remaining into the pan to form the crust.
In another bowl, mix all filling ingredients. Spread over crust.
Sprinkle remaining crumble over fruit. Add oats on top and press lightly.

Bake for 42–50 minutes until golden brown. Cool completely, refrigerate, then cut into squares.

Notes

For a strawberry-only version, use 5 cups strawberries and 1½ tbsp cornstarch.

To make vegan: use plant-based butter, dairy-free milk, and a flax egg.

Store at room temperature for 2 days or refrigerate up to 1 week.

Bars freeze well for up to 3 months.

Prep Time: 15 minutes + 1 hour chill time
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 15g
Sodium: 60mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg