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Strawberry Rhubarb Crumble Bars with a jammy filling and buttery crust
Strawberry Rhubarb Crumble Bars tick all the boxes of a great dessert!
Sweet, tart, jammy and buttery are just a few of the thoughts that come to mind when describing these delicious Strawberry Rhubarb Crumble Bars.
As you probably know, strawberries and rhubarb are the perfect pair. They’re one of the most amazing duos ever to ever fill a pie crust.
And, as you’ve probably guessed, Strawberry Rhubarb Pie is not the only way to enjoy this sweet-tart combo. Strawberry Rhubarb Jam is a favorite with everyone who’s ever tried it, and good Old-Fashioned Strawberry Rhubarb Crisp is to die for!
Right up there at the top of this list are these addicting, easy to make, moan-worthy Strawberry Rhubarb Crumble Bars.
What ingredients do you need to make Strawberry Rhubarb Crumble Bars?
For the crust you’ll need:
- granulated sugar
- all-purpose flour
- baking powder
- cold unsalted butter
- 1 large egg
Next, for the fruit layer you’ll need the following ingredients:
- light brown sugar
- fresh orange juice and zest
For the optional icing, you’ll need:
- powdered sugar
- vanilla extract
How to make Strawberry Rhubarb Crumble Bars
This simple recipe has just a few easy steps.
1. First, prepare the crumble dough:
This easy crumble dough does double duty as the bottom crust and the crumbled top. To prepare the crust combine the sugar, flour, baking powder, salt and cinnamon, Blend in the cold butter until the mixture resembles coarse, wet sand. Add 1 beaten egg and blend.
The crumble crust will look very loose and dry. However, if you pinch a handful and it holds together, you’re good to go.
If the crumble mixture won’t hold together when pressed, use the pastry blender to cut the butter into smaller pieces. You can also leave the mixture out at room temperature for 10 minutes or so. Once softened, the butter should help everything hold together. This is not a common problem so no worries.
2. Next, press two-thirds to three-fourths of the crust mixture into the bottom of a prepared 13×9-inch baking pan.
If you want more fruit mixture to show through the crumble top, use 3/4 of the crumble mixture on the bottom. If you prefer more crumble on the top, use two-thirds, etc.
Pour the strawberry rhubarb mixture over the crust and spread evenly to cover. Using the remaining crumb topping, squeeze handfuls together as you crumble it over the fruit. Leave some pieces in big clumps.
3. Finally, bake the crumble bars until the top is golden brown and the fruit is bubbling around the edges.
Cool the bars at room temperature until set. Whisk together the icing ingredients, if using, and drizzle over the bars. Cut and serve, or refrigerator until ready to serve at a later time.
Can you make Strawberry Rhubarb Crumble Bars ahead?
Absolutely yes! These bars are best cut when cooled completely, if you can wait that long. If making these for a party or event, feel free to bake them the day, or night before they’re needed. Cool completely, then cut into bars or squares.
The bars can be cut into 12 or 16 pieces, or even smaller if desired. Once cut, the crumble bars can be stacked in an airtight container between pieces of wax or parchment paper. Refrigerate until needed! When properly stored, these strawberry rhubarb crumble bars will keep for about 5 days.
Can you freeze Strawberry Rhubarb Crumble Bars?
While these bars are best eaten while fresh, leftovers can be frozen in a well-sealed airtight container for about two months. Thaw overnight in the refrigerator before serving.
If you plan to freeze the bars, skip the drizzled icing until ready to serve. The crumble top may be soft, but will still taste wonderful.
Can you use frozen strawberries and frozen rhubarb in this recipe?
If using frozen strawberries, thaw just enough to cut into 1/2-inch pieces. For frozen rhubarb, allow it to thaw completely in a strainer set over a bowl in the refrigerator. Discard any juices that accumulate in the bowl and you’re good to go.
Is it okay to use other fruits in this recipe?
Yes, you can use any variety of fruit in this recipe. We created this recipe based on our very popular Peach Crumb Bars. Our Easy Blueberry Crumb Bars have been a favorite for years and a must try with summer blueberries.
For this recipe feel free to use all strawberries or all rhubarb. Personally I love the combination of strawberry and rhubarb as they play well together. Whatever you have on hand will be great!
Other fruits that work well are apricots, plums, blackberries, raspberries and even apples. Blueberry and nectarine is a great combo, too. I think you get the idea. If it’s a bake-able fruit, it will probably be great in a crumble bar form!
We adore crumbly tops and have a few more recipes you might also enjoy:
- Lemon Blueberry Muffins with Crumble Topping
- Lemon Crumble Breakfast Cake
- Easy Peach Crumble
- and our very popular Blueberry Crumble Pie
How do you prepare rhubarb for baking?
Trim any leaves, stems and tough ends from the rhubarb. Remember, never eat the leaves of the rhubarb plant as they can be toxic. Also, if there are rough spots or blemishes on the rhubarb stalks, remove them with a vegetable peeler or small paring knife.
Wash the stalks throughly and drain. Cut the rhubarb into 1/2-inch thick slices for this pie recipe. Easy peasy!
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Strawberry Rhubarb Crumble Bars
For the crust and crumble topping:
- 1 cup granulated sugar (222g)
- 3 cups all-purpose flour (378g)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup cold butter, cut into cubes (226g or 8oz)
- 1 large egg, lightly beaten
For the strawberry rhubarb fruit layer:
- ½ cup light brown sugar, packed (113g)
- 1 tablespoon cornstarch
- juice of 1/2 fresh orange
- zest from 1 orange
- 2 cups rhubarb, cut into ½-inch thick slices (250g or 8.5oz cleaned and cut)
- 2 cups strawberries, cut into ½-inch pieces (300g or 10.5oz cleaned and cut)
For the icing: (optional)
- 1 cup powdered sugar (115g)
- ¼ teaspoon vanilla extract
- 1 tablespoon milk, more or less for desired consistency
- Preheat oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13×9 inch pan and set aside.
To prepare the crust:
- In a medium bowl whisk the sugar, flour, baking powder, salt and cinnamon. Using a pasty cutter, blend in the butter until the mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together but is still crumbly. Firmly press ⅔ to ¾ of the crumble mixture into the prepared pan.
To prepare the fruit layer:
- In a large mixing bowl whisk together the brown sugar and cornstarch. Add the orange juice, zest, rhubarb and strawberries and toss to combine. Pour the fruit over the crust and spread evenly. Crumble the remaining topping over the fruit squeezing portions together into larger clumps.
- Bake for 40-45 minutes or until the top is lightly browned and the fruit is bubbling. Cool completely. Whisk together the icing ingredients then drizzle over the top of the bars, if using.
- The bars are best chilled before cutting.
- Store leftovers in the refrigerator in an airtight container. If layered, separate bars with wax or parchment paper.