Say hello to the last rhubarb recipe of the season: strawberry rhubarb crumble bars!
This is the kind of recipe that happens when you accidentally order 3 pounds of fresh strawberries from Costco *face palm* and have left over rhubarb chilling in the fridge .
All said and done, I’m thoroughly pleased I crazy over ordered on the strawberries because I got to make these delicious little bars!
Also, for those paying attention, yes this is the exact same recipe as my blueberry crumble bars with one main change.
Instead of blueberries…use strawberries and rhubarb. Pretty much the only difference. Tastes just as good as the blueberry version and is perfect for spring!
My favorite part of this recipe? That buttery, crumble topping. Quick, simple, and oh so delicious. Oh and these bars take less than an hour start to finish. WIN right??
Scroll down for this delectable, spring time strawberry rhubarb crumble recipe!Print
Sweet, juicy, strawberries and fresh sliced rhubarb with a buttery crumble topping make this a delectable spring time dessert.
For the Strawberry Rhubarb Filling
- 1 1/2 cups fresh strawberries, diced
- 1 cup fresh rhubarb, diced
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
For the Crumble
- 1 1/2 cups old fashioned rolled oats
- 2 cups unbleached, all purpose flour
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, melted
- Preheat the oven to 350°F. Line a 9X13 baking dish with parchment paper.
- In a large bowl, stir together all ingredients for the crumble until mixed. Press half of the crumble mixture into the prepared baking dish. Bake for 10 minutes. Remove from heat.
- While the bottom layer of crumble is baking, mix together all the ingredients for the strawberry rhubarb filling in a medium bowl.
- Spoon the strawberry rhubarb mixture on top of the baked crumble bottom. Sprinkle with the remaining half of the crumble mixture.
- Bake for 30-35 more minutes, until the crumble starts to turn golden brown and the filling is bubbling along the edges.
- Remove from heat and let cool completely, then cut into bars.*
If you’re impatient like yours truly, you can let the crumble rest for just 5 or 10 minutes before cutting into it and eating it like a classic fruit crumble!