Strawberry Rhubarb Crisp Bars

Why You’ll Love This Recipe

Strawberry Rhubarb Crisp Bars are the perfect blend of tart and sweet, with a buttery oat crust, a juicy fruit filling, and a golden, crumbly topping. These easy-to-make bars capture all the flavors of a classic crisp in a portable, sliceable form—ideal for picnics, potlucks, or a summery dessert any day of the week.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust and topping

all-purpose flourold-fashioned rolled oatspacked brown sugarsugarbaking sodaunsalted butter (melted)pinch of salt

For the filling

fresh strawberriesfresh rhubarbsugarcornstarchlemon juicevanilla extract

directions

this Recipe

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

In a large bowl, mix flour, oats, brown sugar, sugar, baking soda, and salt.

Add the melted butter and stir until the mixture is evenly moistened and crumbly.

Press about two-thirds of the mixture into the bottom of the prepared pan to form an even crust.

In another bowl, combine chopped strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract.

Stir until the fruit is evenly coated.

Spoon the fruit mixture evenly over the crust.

Sprinkle the remaining crumb mixture over the top as the crisp topping.

Bake for 40–45 minutes, or until the top is golden and the filling is bubbly.

Let the bars cool completely in the pan before slicing.

Refrigerate for cleaner cuts if desired.

Servings and timing

This recipe yields approximately 16 bars.Preparation time: 20 minutesBaking time: 40–45 minutesCooling time: 1 hourTotal time: 1 hour 60–65 minutes

Variations

Add a pinch of cinnamon or ginger to the crumble for a warm spice note.

Mix in raspberries or blueberries for a twist on the filling.

Swap part of the oats with chopped nuts for added crunch.

Use gluten-free flour and certified gluten-free oats for a gluten-free version.

storage/reheating

Store Strawberry Rhubarb Crisp Bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.They can also be frozen—wrap individually and store in a freezer-safe container for up to 2 months.Thaw in the fridge overnight and enjoy cold or slightly warmed.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain well before using to avoid a watery filling.

Do I need to peel rhubarb?

No, just trim the ends and remove any tough strings if necessary.

Can I reduce the sugar?

You can slightly reduce the sugar in the filling if you prefer a tarter taste.

Are these bars sturdy enough to pack?

Yes, once cooled and chilled, they hold their shape well and are great for transporting.

Can I make them ahead?

Yes, they’re perfect for making a day in advance and taste even better the next day.

Can I use quick oats?

Old-fashioned oats are best for texture, but quick oats can work in a pinch.

Do I have to use lemon juice?

Lemon juice brightens the flavor and helps the filling set, but you can use orange juice as a substitute.

What size should I cut the fruit?

Chop strawberries and rhubarb into small bite-size pieces for even cooking and easier slicing.

Can I use a different pan?

An 8×8 or 9×9-inch pan can be used for thicker bars—adjust baking time accordingly.

Can I double the recipe?

Yes, double the ingredients and bake in a half-sheet pan for a larger batch.

Conclusion

Strawberry Rhubarb Crisp Bars are a sweet-tart treat that delivers the nostalgic flavor of a fruit crisp in a grab-and-go format. With a buttery oat base and juicy filling, these bars are sure to be a hit at any gathering—or simply as a delightful snack at home.

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