Strawberry Rhubarb Crumb Bars are the perfect balance of sweet and tart – made with old fashioned oats, homemade strawberry rhubarb jam, and a delicious streusel topping!
Growing up, if I had seen any type of oatmeal bars on a dessert table it would have been a hard pass. I would have 100% opted for the brownies or the cookies or the cupcakes. Every. Single. Time.
But oh… how things change. Because these days, oatmeal bars are exactly the type of dessert I CRAVE! And these Strawberry Rhubarb Bars are pretty much perfection.
They start with a buttery oatmeal crumb crust, are filled with a thick layer of homemade strawberry rhubarb jam, and are topped with a crunchy oatmeal streusel. They’re sweet and tart and crunchy and chewy… basically everything you want in a delicious Strawberry Rhubarb Bar.
The filling is packed with fresh fruit and so easy to make… and I love that the bottom crust and the top crumble are the same recipe!
If you’re craving something rustic and hearty and old fashioned… just like Grandma made… these bars are IT.
what you’ll need for this recipe
Oats & Flour – I used equal parts old fashioned oats and all purpose flour in the crust (2 cups each.) I prefer old fashioned oats because of their hearty, chewy texture. Feel free to substitute whole wheat flour, almond flour, or any flour you prefer.
Brown sugar – Brown sugar sweetens the crumb crust and adds delicious depth of flavor. I used 1 1/3 cup packed light brown sugar.
Baking soda & salt – Baking soda and salt are baking essentials, adding flavor and leavening to these bars. I used 3/4 teaspoon baking soda and 1/4 teaspoon salt.
Butter – Butter gives the bars rich flavor and a delicious chewy, crunchy texture both in the base and on top.
Vanilla – Vanilla extract adds another layer of delicious flavor to the crust. I used 2 teaspoons vanilla extract. (Almond extract would also work!)
Rhubarb & strawberries – I used 3 cups each of sliced strawberries and chopped rhubarb. Add raspberries for an extra flavor twist!
Granulated sugar – Granulated sugar is used to sweeten the strawberry rhubarb jam. I used 1 cup granulated sugar, but feel free to adjust to taste.
Lemon juice – Lemon juice brightens up the jam and balances out the sweetness. I used 2 Tablespoons lemon juice.
Corn starch – Finally, 1/4 cup cornstarch is used to thicken the strawberry rhubarb jam/filling.
how to make strawberry rhubarb bars
Make the strawberry rhubarb jam. In a large saucepan, combine sliced strawberries, rhubarb, and lemon juice. Cover; heat over medium heat for 8-12 minutes, stirring occasionally, until fruit is tender. Add granulated sugar and cornstarch; continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat and set aside.
Make the crust. In a large bowl, combine flour, oats, brown sugar, baking soda, salt, butter, and vanilla. Mix well with a hand mixer or wooden spoon, until ingredients are thoroughly incorporated.
Layer the ingredients. Press crust firmly into a greased 9×13 inch pan, reserving 1 1/2 cups for the top. Pour the strawberry rhubarb jam over the bottom crust, then sprinkle the remaining crumb mixture evenly over the top.
Bake. Bake at 350° for 40-45 minutes or until golden brown and bubbly.
storage tips
Bars can be stored, covered, at room temperature for 3-4 days. For longer storage, cover and refrigerate for up to 2 weeks. Strawberry Rhubarb Bars also freeze well. To freeze, wrap cooled bars in wax paper and transfer to a freezer-safe container or ziploc bag. Freeze for up to 3 months.
tips for success
Use old fashioned oats. Old-fashioned oats absorb less liquid and create a heartier, chewier, and more rustic texture compared to quick cooking oats.
Cook the fruit down before adding sugar & cornstarch. Adding the sugar and cornstarch toward the end of cooking ensures that the sugar won’t burn and the cornstarch will retain its thickening properties.
Make large crumbs on top. Squeeze the crumb mixture together to form large “crumbs” before sprinkling it on top. (Trust me – it tastes better this way!)
Recipe Variations
- Substitute quick oats for old fashioned oats (the texture will be slightly different)
- Use any type of flour you prefer
- Add raspberries or blueberries to the fruit “jam”
- Substitute almond extract for vanilla extract in the crust
- Add chopped walnuts or pecans to the crust
- Adjust the sweetness by adding more or less sugar to the crust and/or filling
- Substitute arrowroot powder for the cornstarch in the filling
More Delicious Fruit Desserts
Love fruit desserts as much as we do? These are some of our favorites… all perfect for summer!
Strawberry Rhubarb Bars
Ingredients
Crust & Crumb Topping
- 2 cups old fashioned oats
- 2 cups all purpose flour
- 1 1/3 cups light brown sugar packed
- 1 cup salted butter softened
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Strawberry Rhubarb Filling
- 3 cups rhubarb chopped
- 3 cups strawberries sliced
- 2 Tablespoons lemon juice
- 1 cup granulated sugar
- 1/4 cup cornstarch OR arrowroot powder
Instructions
- In a large saucepan, combine rhubarb, strawberries and lemon juice.
- Cover and cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
- Add granulated sugar and cornstarch to the fruit mixture. Cook, stirring constantly, 1 minute or until mixture comes to a boil. Boil 1 minute until thickened. Remove from heat and set aside.
- Preheat oven to 350° F.
- Combine crust ingredients in a large bowl. Use a hand mixer or wooden spoon to mix until mixture resembles coarse crumbs.
- Reserve 1 1/2 cups crumb mixture; press remaining mixture into a greased 13×9-inch baking pan.
- Spread filling evenly over crust; sprinkle with reserved crumb mixture. Bake 45 minutes or until golden brown. Cool completely before cutting.
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