Strawberry Rhubarb Bars

These strawberry rhubarb bars feature a buttery oat crumble crust, a jammy sweet-tart fruit filling, and a crisp golden topping. Perfect for spring gatherings, potlucks, or beginner bakers looking for an easy homemade dessert.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Cooling Time: 2

Total Time: 2 55

Servings: bars

Calories: 245kcal

Author: Chloe White

Cost: $7

Equipment

8-inch square baking pan
Mixing bowls
Parchment paper
Measuring cups and spoons
wire cooling rack

Ingredients

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
3/4 cup brown sugar
1/3 cup granulated sugar
3/4 cup unsalted butter, melted
1/2 tsp salt
2 cups fresh strawberries, chopped
1 1/2 cups fresh rhubarb, sliced
2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp vanilla extract
1 pinch salt

Instructions

Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper, leaving overhang on the sides.
In a large bowl, stir together flour, oats, brown sugar, granulated sugar, and salt.
Pour in the melted butter and mix until the crumbs look moist and clumpy.
Press two-thirds of the crumble mixture firmly into the prepared pan to create the crust.
In another bowl, combine strawberries, rhubarb, cornstarch, lemon juice, vanilla extract, and a pinch of salt.
Spoon the fruit filling evenly over the crust without pressing it down.
Sprinkle the remaining crumble mixture over the top, keeping some larger crumbs for texture.
Bake for 38 to 44 minutes until the topping is golden brown and the filling bubbles around the edges.
Place the pan on a wire rack and cool completely for at least 2 hours before slicing.
Lift the bars out using the parchment paper, slice into squares, and serve chilled or at room temperature.

Notes

For clean slices, cool the bars completely and chill before cutting. Use ripe strawberries and firm rhubarb for the best texture and flavor. If the topping browns too quickly, loosely cover with foil during the final 10 minutes of baking.

Nutrition