Strawberry Rhubarb Bars

These strawberry rhubarb bars feature an oat crust and crumble topping with a lightly sweetened strawberry rhubarb filling. They’re the perfect summer dessert bars!

Strawberry rhubarb bars with a bite taken out, sitting on a white marble board.

How to make strawberry rhubarb bars

Ingredients

For the crust and crumble:

  • Brown sugar. I love the molasses flavor brown sugar brings to an oat crumble.
  • Butter. The butter flavor is also classic in an oat crumble, plus it brings everything together.
  • Flour. I use whole wheat pastry, but any flour will work.
  • Rolled oats. Also called old-fashioned oats.
  • Baking soda. To give the bars some volume!

For the filling:

  • Rhubarb. Use fresh or frozen, chopped.
  • Strawberries. Also use fresh or frozen, hulled and chopped!
  • Sugar or honey. Either will do when it comes to sweetening the filling.
  • Lemon. Adds brightness to the filling.
  • Cornstarch. To thicken the filling.

Equipment

  • An oven for baking.
  • A 9×9 baking dish to make the bars. I use metal.
  • A medium-sized mixing bowl for making the crust and crumble.
  • A whisk or spatula to bring it all together.
  • A glass for ice water to make the crust.
  • A small saucepan and spoon to make the filling.
  • A knife to slice into squares once the bars are cooled.
  • Plates and forks for serving.
Strawberries and rhubarb in a white bowl.

Step-by-Step Instructions

  1. The first step is to preheat the oven to 350 degrees. Grease a 9×9 baking dish with cooking spray or use a stick of butter to coat the entire pan.
  2. Next, make the crust and crumble. Whisk together dark brown sugar and melted butter in a medium-sized mixing bowl. Slowly add the flour, oats, salt and baking soda. Stir in 1 tablespoon of ice water at a time until pea-sized dough balls form. Try not to make the mixture too wet or it’ll become tough when baked.
  3. Use half of the mixture to make the crust. Press half of the dough mixture into the bottom of the 9×9 greased baking dish, until packed and dough covers the entire bottom of the pan. (Set aside the other half of the mixture.) Bake 15 minutes.
  4. While the crust bakes, make the filling. In a small saucepan, heat ½ cup water, rhubarb and sugar or honey to a simmer. Allow to cook 2-3 minutes. Turn heat off and whisk in strawberries, lemon zest and cornstarch until combined.
  5. Once the crust is baked, pour the filling onto the crust.
  6. Sprinkle the remaining dough in small clumps on top of the filling, until mostly covered. Bake for an additional 18-20 minutes, until top is browned and filling is thick.
  7. Allow to cool, then slice into 16 bars. Keep refrigerated.
A saucepan with strawberry rhubarb filling.

Storage Instructions

To consume: Store the strawberry rhubarb bars in an airtight container in the refrigerator up to 4 days.

To freeze: Store the strawberry rhubarb bars in an airtight container in the freezer up to 2 months. Let thaw before serving.

Substitutions and Alterations

  • Sugar swaps: You can use any sweetener throughout the recipe, such as brown sugar, granulated sugar, honey, maple syrup or a sugar substitute like Swerve or stevia.
  • Flour options: Use any flour, such as all-purpose, whole wheat pastry, whole wheat, whole grain white, gluten free all-purpose or oat flour.
  • For the fruit: Try this recipe with all berries (you can swap in or mix blueberries, raspberries or blackberries) or use all rhubarb and no berries.
  • To make gluten free: Use gluten free flour and purchase certified gluten free oats.
  • To make dairy free: This recipe is naturally dairy free.
  • To make vegan: Swap out butter for coconut oil. Use an alternative sweetener instead of honey, such as maple syrup or sugar.
A hand holding a strawberry rhubarb bar.

Other strawberry recipes:

Strawberry rhubarb bars on white plates.
Print

Strawberry Rhubarb Crisp Bars

A simple summer dessert with an oat base and crumble topping filled with a lightly sweetened strawberry rhubarb filling.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 40-45 mins
  • Total Time: 50 mins – 1 hr
  • Yield: Makes 16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the crust and crumble:

  • ⅓ cup dark brown sugar
  • 4 tablespoons butter, melted
  • 1 ½ cups whole wheat pastry flour*
  • 1 ½ cups old-fashioned rolled oats
  • ½ teaspoon coarse salt
  • ½ teaspoon baking soda
  • 46 tablespoons ice cold water

For the filling:

  • 2 cups rhubarb, cubed
  • ½ cup granulated sugar or honey
  • 2 cups strawberries, hulled and sliced
  • Zest of 1 lemon
  • 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 350 degrees. Grease a 9×9 baking dish.
  2. In a medium mixing bowl, whisk together dark brown sugar and melted butter. Slowly whisk in flour, oats, salt and baking soda. Stir in 1 tablespoon of ice water at a time until pea-sized dough balls form.
  3. Press half of the dough mixture into the bottom of the 9×9 greased baking dish, until packed and dough covers the entire bottom of the pan. Bake 15 minutes.
  4. In a small saucepan, heat ½ cup water, rhubarb and sugar/honey to a simmer. Allow to cook 2-3 minutes. Turn heat off and whisk in strawberries, lemon zest and cornstarch until combined. Once crust is baked, pour strawberry rhubarb filling onto the crust. Sprinkle remaining dough in small clumps on top of the filling, until mostly covered. Bake for an additional 18-20 minutes, until top is browned and filling is thick.
  5. Allow to cool, then slice into 16 bars. Keep refrigerated.

Notes

Cooking Tip: Sub whole wheat flour, all-purpose flour, oat flour or gluten free flour.

Nutrition

  • Serving Size: 1 bar
  • Calories: 127
  • Sugar: 7g
  • Sodium: 77mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 8mg

Keywords: squares, easy, whole wheat, best, healthy, simple, summer, crisp

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Join the Discussion

2 thoughts on “Strawberry Rhubarb Bars”

  1. Love to make this!Living in Arizona,the rhubarb is fat,dry,woody,and too much $$!?Grew up in Wisconsin,and NEVER wasted a stalk.Maybe I can think of another fruit.Honestly,is about the crumb,and I usually DOUBLE it!Thanks and enjoy your weekend.

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