Strawberry Rhubarb Crumble Bars on parchment and white marble sliced over head

  • Author: Aberdeen
  • Prep Time: 10 mintues
  • Cook Time: 45 minutes
  • Total Time: 46 minute
  • Yield: 12-16 bars 1x


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


  1. Preheat the oven to 350°F. Line a 9X13 baking dish with parchment paper.
  2. 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.
  3. While the bottom layer of crumble is baking, mix together all the ingredients for the strawberry rhubarb filling in a medium bowl.
  4. Spoon the strawberry rhubarb mixture on top of the baked crumble bottom. Sprinkle with the remaining half of the crumble mixture.
  5. Bake for 30-35 more minutes, until the crumble starts to turn golden brown and the filling is bubbling along the edges.
  6. 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!