Strawberry Rhubarb Crumble Bars

These bars… You guys. I can’t even. They’re so delish. Like, I wanted to spoon these in to my mouth instead of sharing them at our Memorial Day BBQ delish.


The strawberry/rhubarb is soooo hot right now, and I’m kind of seeing why. Sweet and tart at the same time, pumped up with a little lemon juice and zest? Seriously, I can’t even.


They even qualify as healthy because, look! Fruit and oats! Right? Right?!


These were gobbled up in record time at the BBQ. Rave reviews were given.


And if the citrus glaze on top isn’t quite decadent enough for you, go ahead and top with vanilla bean ice cream. Yup, just go ahead.




Prep time:  15 mins | Cook Time: 30-35 mins | Total time: 1.5 hours

Yields approximated 24 medium-sized bars.

Strawberry Rhubarb Deliciousness

  • 1 ½ cups fresh rhubarb, sliced into 1-inch pieces
  • 1 ½ cups fresh strawberries, sliced
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch

Crust and Crumble

  • 1 ½ cups all-purpose flour
  • 1 ½ cups quick oats (old fashioned may be used, but not instant)
  • 1 cup brown sugar (firmly packed, I use light brown but dark can be substituted)
  • ¾ cup butter, softened (12 tbs., or 1 1/2 sticks)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Citrus Glaze

  • ¾ cup confectioners’ sugar
  • 1 -2 tablespoons orange or lemon juice

Preheat oven to 350 ° F. Butter and flour a 19×3 inch pan.

In a large sauce pan over medium high, heat strawberry, rhubarb, lemon juice and zest until fruit is tender (about 8-10 minutes), stirring occasionally. Add in sugar and cornstarch and continue to heat. Bring mixture to a boil and let boil for about 2 more minutes, until mixture is thickened. Remove from heat and set aside.

In a large bowl, combine flour, baking soda, salt, oats, brown sugar and butter. Mix until well combined and crumbly (I used the 2 setting on my mixer for about 1 minute).

Remove 1 ½ cups of oat mixture and set aside. Pour the remaining mixture into your buttered pan and press down evenly so the mixture completely covers the bottom. Pour the fruit mixture on top of the crust. Sprinkle evenly with the 1 ½ cups oat mixture you set earlier. Place on middle rack in preheated oven and bake for 30-35 minutes, or until the top is slightly golden brown. Remove and let cool completely.

To make the citrus glaze, whisk ¾ cups confectioners sugar and 1-2 tablespoons of lemon or orange juice until smooth.

Once completely cooled (popping these babies in to the fridge definitely expedites this process), drizzle the glaze over the crumble. Cut up the bars, and try to control yourself. No judging if you simply cant. I’ve been there.

Adapted from


10 thoughts on “Strawberry Rhubarb Crumble Bars

  1. the bars are a delight…we cannot believe that there are some left…conscious restraint can only go so far!!!! thank you for sharing
    auntie kim

  2. Made these tonight. Everyone loved them, and I even cut back on some of the white sugar and the brown sugar and it still tasted great!!!!!

  3. Hi Jamie,
    it looks very yummy. I love Rhubarb.. In German the season now is over for Rhubarb, but i have frozen some pieces for the next time 🙂
    Sorry for my bad english 😉

    Greetings from Germany (Berlin)

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