Why You’ll Love This Recipe

Strawberry Rhubarb Crisp Bars combine the sweet-tart flavor of fresh strawberries and rhubarb with a buttery oat crumble that serves as both the crust and topping. These bars are perfect for spring and summer gatherings, picnics, or as a fruity dessert that’s easy to transport and serve. With their vibrant filling and crispy topping, they offer a satisfying balance of flavor and texture.

ingredients

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

fresh strawberriesfresh rhubarbgranulated sugarsaltcornstarchlemon juiceall-purpose flourold-fashioned rolled oatsbrown sugarsalted buttervanilla extract

directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.

In a large bowl, mix chopped strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and a pinch of salt. Set aside to let the juices release.

In another bowl, combine flour, oats, brown sugar, and melted butter. Stir in vanilla extract until the mixture is crumbly but holds together when pressed.

Press about two-thirds of the crumble mixture into the bottom of the prepared baking dish to form a firm crust.

Spread the strawberry rhubarb mixture evenly over the crust.

Sprinkle the remaining crumble mixture over the fruit filling to form the crisp topping.

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

Allow to cool completely in the pan before lifting out and slicing into bars.

Servings and timing

This recipe yields approximately 16 bars.Preparation time: 20 minutesBaking time: 40–45 minutesCooling time: 1 hourTotal time: 2 hours

Variations

Add a handful of chopped nuts like almonds or pecans to the topping for extra crunch.

Use a mix of berries with rhubarb for a different fruit flavor.

Substitute gluten-free flour and oats to make the recipe gluten-free.

Top with a scoop of vanilla ice cream for a dessert-style serving.

storage/reheating

Store Strawberry Rhubarb Crisp Bars in an airtight container in the refrigerator for up to 5 days.Freeze bars individually wrapped for up to 2 months.Thaw in the fridge or reheat in the microwave for 20–30 seconds before serving.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain it well to avoid excess moisture.

Is rhubarb safe to eat raw?

Only the stalks are safe—never eat the leaves as they are toxic.

Can I make this ahead of time?

Yes, these bars store well and can be made a day in advance.

What does rhubarb taste like?

Rhubarb is tart and pairs well with sweet fruits like strawberries.

Can I reduce the sugar?

Yes, but it may alter the sweetness and texture of the filling.

Do I have to use oats?

No, you can use just flour for the crust and topping, though oats add great texture.

Can I make these dairy-free?

Use a plant-based butter alternative to make the bars dairy-free.

Why is my crust soggy?

Ensure the fruit is not too wet and the filling has thickened during baking.

Can I double the recipe?

Yes, use a larger baking dish or bake two batches.

What size should I cut the bars?

Typically into 2-inch squares, but you can size them to preference.

Conclusion

Strawberry Rhubarb Crisp Bars are a vibrant, fruity dessert that bridges the gap between a pie and a crumble in easy-to-serve bar form. With their irresistible texture and flavor, these bars are a seasonal favorite that’s as satisfying to make as they are to eat. Serve them at your next gathering and watch them disappear.