Strawberry-Rhubarb Crumble Bars

16 servings


1 hour 40 minutes

total time


Cooking spray

3 c. (360 g.) all-purpose flour

1 1/2 c. (150 g.) old-fashioned rolled oats

1 c. (215 g.) packed light brown sugar

1 tsp. baking powder

1 tsp. kosher salt

1 1/2 c. (3 sticks) unsalted butter, cold, cubed

2 large eggs

2 tbsp. whole milk

3 c. fresh strawberries (about 12 oz.), hulled, cut into 1/2" pieces

3 c. frozen rhubarb (about 1 1/2 lb.), thawed, drained and pressed dry, and sliced 1/4" thick

1/3 c. (66 g.) granulated sugar

1 tbsp. cornstarch

1 tbsp. fresh lemon juice


Crust & Crumble

Place a rack in middle of oven; preheat to 375°. Grease a 13" x 9" pan with cooking spray. Line pan with parchment, leaving an overhang on 2 long opposite sides.

In a large bowl, whisk flour, oats, brown sugar, baking powder, and salt. Add butter and toss to coat in dry ingredients. Continue to rub in butter, smashing between your fingers, until butter is incorporated and both small shards and pea-sized pieces form.

In a small bowl, whisk eggs and milk until combined. Sprinkle over butter mixture. Using a fork, lightly toss to distribute. Using a rubber spatula or clean hands, continue to fold crumble until moistened and holds together when squeezed.

Transfer about two-thirds of crumble mixture to bottom of prepared pan, pressing down to create a firm base. Refrigerate remaining crumble mixture until ready to use.

Fruit Filling & Assembly

In another large bowl, toss strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice until combined.

Spread fruit filling over crumble in pan. Sprinkle reserved crumble mixture over, leaving some big and small clumps.

Bake until fruit is bubbling in the center and crumble is golden brown on top, about 35 minutes.

Let cool at least 1 hour in baking pan. Using parchment overhang, transfer bar to a cutting board. Cut into pieces. Serve warm or at room temperature.


Super yummy. But it did get very wet from the fruit


Serving Size




Total Fat

20 g

Saturated Fat

11 g

Unsaturated Fat


Trans Fat

0 g


69 mg


160 mg

Total Carbohydrate

43 g

Dietary Fiber

3 g

Total Sugars

19 g


5 g

16 servings


1 hour 40 minutes

total time
Start Cooking