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Easy Tangy Strawberry Rhubarb Crumble Bars

strawberry rhubarb crumble bars - featured image
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These bars offer a perfect balance of tangy rhubarb and sweet strawberries under a buttery, crumbly topping, making them an ideal summer snack that’s quick and easy to prepare.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 cup (100g) old-fashioned rolled oats
  • ½ cup (50g) almond flour (optional but recommended)
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (225g) unsalted butter, cold and cubed
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 2 cups (250g) fresh rhubarb, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving extra on the sides for easy removal.
  2. In a large bowl, combine all-purpose flour, rolled oats, almond flour, ¾ cup sugar, baking powder, and salt. Mix well.
  3. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces.
  4. Press about two-thirds of the crumble mixture firmly into the bottom of the prepared pan. Bake for 15 minutes until edges start turning golden.
  5. While the crust bakes, gently toss strawberries and rhubarb with ¾ cup sugar, cornstarch, vanilla extract, and lemon juice if using. Coat evenly without mashing the fruit.
  6. Remove the crust from the oven and immediately spread the fruit filling evenly over the hot crust.
  7. Sprinkle the remaining crumble mixture loosely over the fruit layer without pressing down.
  8. Bake for 35-40 minutes until the topping is golden brown and the filling bubbles around the edges. Tent with foil if the top browns too quickly.
  9. Cool completely in the pan on a wire rack for 1-2 hours to allow the filling to set.
  10. Use the parchment paper edges to lift the bars out of the pan, slice into squares, and serve.

Notes

Keep the butter cold to achieve a flaky crumb texture. Do not overmix the crumble to avoid dense topping. Let bars cool completely before slicing to prevent crumbling. If using glass pans, watch baking time closely as they may require adjustments. Frozen fruit can be used if thawed and drained well. Adding lemon juice brightens flavors without overpowering the tartness.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, summer snacks, easy dessert, tangy dessert, berry crumble, rhubarb recipe

Find it online: https://bitefuljoy.com/easy-tangy-strawberry-rhubarb-crumble-bars-recipe-perfect-for-summer-snacks/