Strawberry Rhubarb Crumb Bars Recipe

If there’s one dessert that screams spring and summer in every bite, it’s these Strawberry Rhubarb Crumb Bars. With a golden, buttery crust, a tangy-sweet fruit filling, and a crumbly streusel topping—this treat has everything going for it. Whether you’re baking for a picnic, brunch, or just because the fruit looked too good to pass up at the farmer’s market, these bars are a guaranteed hit.

A Sweet-Tart Match Made in Dessert Heaven

Strawberries are sweet and juicy. Rhubarb is tangy and bold. Together? They’re a power couple of the baking world. And when you sandwich them between layers of rich, buttery crumb? Pure magic.

Why You’ll Love These Crumb Bars

Easy to make (no rolling dough!)
Portable and sliceable
Not too sweet, not too tart
Great for freezing ahead

The Magic of Strawberry and Rhubarb

Classic Flavor Combo

Strawberry and rhubarb have been paired together for generations. Their flavor profiles complement each other in the best way possible—sweet meets sour, soft meets firm.

Balance of Sweetness and Tartness

Rhubarb alone can be overpowering, but when balanced with sweet strawberries and a touch of sugar, it creates a complex and crave-worthy flavor.

What Are Crumb Bars?

A Dessert That’s as Easy as Pie (But Better)

Think of crumb bars as a shortcut to pie or crisp. You’ve got all the flavor and texture, without the fuss of pie crust.

Why They’re Perfect for Spring and Summer

They’re perfect served chilled, can be made in advance, and hold up well outside. Ideal for warm-weather gatherings.

Ingredients Overview

Crust and Crumb Topping

2 ½ cups all-purpose flour
1 cup granulated sugar
1 cup cold unsalted butter (cubed)
½ tsp baking powder
¼ tsp salt
1 egg

Strawberry Rhubarb Filling

1 ½ cups chopped rhubarb
1 ½ cups chopped strawberries
½ cup sugar (adjust to taste)
1 tbsp cornstarch
1 tsp vanilla extract
Optional: 1 tsp lemon zest

Choosing the Best Ingredients

Fresh vs. Frozen Fruit

Both work! If using frozen, don’t thaw—toss with cornstarch and use directly.

Best Butter and Flour Types

Use unsalted butter for flavor control, and all-purpose flour for the right crumb texture.

Tools You’ll Need

No Fancy Equipment Required

Mixing bowls
Pastry cutter or fork
9×13-inch baking pan
Parchment paper

Must-Haves for Smooth Baking

A rubber spatula
Wire rack for cooling
Sharp knife for clean slices

Step-by-Step Instructions

Step 1: Make the Crust and Crumble

Preheat oven to 375°F (190°C).
In a large bowl, mix flour, sugar, salt, and baking powder.
Cut in cold butter until mixture resembles coarse crumbs.
Add the egg and mix until dough is crumbly but holds together when squeezed.
Press ⅔ of the mixture into the bottom of a lined baking pan.

Step 2: Prepare the Fruit Filling

In another bowl, combine rhubarb, strawberries, sugar, cornstarch, and vanilla.
Stir until everything is well coated.

Step 3: Assemble and Bake

Spread the fruit mixture over the crust.
Crumble the remaining dough over the top.
Bake for 40–45 minutes, until golden brown and bubbly.
Cool completely before cutting.

Tips for Perfect Crumb Bars

Don’t Overmix the Dough

Keep the texture crumbly, not cookie-dough smooth.

Chill the Bars Before Cutting

They slice cleanest after a couple hours in the fridge.

Variations to Try

Add a Hint of Lemon or Orange Zest

Brightens the fruit flavors beautifully.

Try with Oats or Nuts in the Crumble

Add ½ cup rolled oats or chopped pecans to the topping for extra crunch.

Make It Healthier

Whole Wheat Options

Sub 1 cup of flour with whole wheat for added fiber.

Lower Sugar Swaps

Use coconut sugar or reduce the sugar by ¼ cup in both crust and filling.

Storage and Freezing Tips

How Long Will They Keep?

Store in an airtight container in the fridge for up to 5 days.

Best Way to Freeze and Reheat

Freeze in a single layer, then transfer to a freezer bag. Thaw in the fridge or microwave.

How to Serve Strawberry Rhubarb Crumb Bars

With Ice Cream or Whipped Cream

A scoop of vanilla or a dollop of whipped cream makes these bars next-level delicious.

As a Picnic or Potluck Dessert

Easy to transport, easy to share, and a guaranteed crowd-pleaser.

Troubleshooting Common Issues

Bars Too Wet or Runny?

Use enough cornstarch and bake until filling is bubbling.

Crumb Topping Too Dry?

If your topping looks floury, add a tablespoon of melted butter.

Nutritional Information (Per Bar)

Calories: ~240
Carbs: 34g
Sugar: 18g
Fat: 10g
Protein: 2g
Fiber: 2g

Conclusion

These Strawberry Rhubarb Crumb Bars bring out the best of spring and summer flavors in one delightfully simple dessert. They’re buttery, fruity, and impossible to resist. Perfect for beginners and seasoned bakers alike, this recipe is sure to become a seasonal favorite.

FAQs

Can I use only strawberries or only rhubarb?

Yes! Adjust the sugar based on how sweet or tart your fruit is.

Do I need to cook the filling first?

Nope—just mix and pour it in raw. It cooks as it bakes.

Can I make this gluten-free?

Use a 1:1 gluten-free flour blend in place of regular flour.

How do I know when the bars are done?

The top should be golden brown and the filling should be bubbling.

What’s the best way to cut clean slices?

Chill first, then use a sharp knife cleaned between cuts.