Description
These Strawberry Rhubarb Crisp Bars feature a buttery oat crust, a sweet-tart fruit filling, and a crumbly topping – perfect as a snack or dessert during berry season.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 3/4 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups chopped rhubarb
- 1 1/2 cups chopped strawberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a large bowl, mix flour, oats, brown sugar, baking soda, and salt.
- Stir in melted butter until crumbly. Reserve 3/4 cup of the mixture for topping.
- Press remaining mixture firmly into the bottom of the prepared baking dish to form the crust.
- In a medium saucepan over medium heat, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla. Cook for 5–7 minutes, stirring often, until thickened and slightly soft.
- Spread the fruit filling evenly over the crust.
- Sprinkle the reserved crumb mixture evenly over the fruit layer.
- Bake for 35–40 minutes, or until topping is golden and filling is bubbling.
- Cool completely in the pan before lifting out and slicing into bars.
Notes
- For easier slicing, chill bars for 1 hour after cooling.
- Can be made with frozen fruit – thaw and drain before using.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 17g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg