Why You’ll Love This Recipe

Strawberry Rhubarb Crisp Bars are a sweet and tangy dessert that captures the essence of spring and summer in every bite. With a buttery oat crust, a juicy fruit filling, and a golden crumb topping, these bars are perfect for picnics, potlucks, or a simple homemade treat. The combination of strawberries and rhubarb offers a perfect balance of sweetness and tartness, while the crisp layers add a satisfying texture.

ingredients

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

flourold-fashioned rolled oatsbrown sugarsugarunsalted butterbaking soda saltvanilla extractcornstrawberriesrhubarblemon juice

directions

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

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

Add melted butter and vanilla extract, and stir until the mixture becomes crumbly.

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

In a medium saucepan, combine chopped strawberries, rhubarb, sugar, lemon juice, and cornstarch.

Cook over medium heat until the fruit is soft and the mixture has thickened, about 8–10 minutes.

Pour the fruit filling evenly over the crust.

Sprinkle the remaining oat mixture on top as a crumb topping.

Bake for 35–40 minutes, or until the top is golden and the fruit filling is bubbling.

Allow the bars to cool completely before slicing.

Servings and timing

This recipe yields approximately 16 bars.Preparation time: 20 minutesCooking time: 35–40 minutesCooling time: 1 hourTotal time: 1 hour 30 minutes

Variations

Add a handful of chopped nuts to the crumb topping for added crunch.

Mix in raspberries or blueberries for a fruitier twist.

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

Add a dash of cinnamon or nutmeg for warm spice notes.

Serve with a scoop of vanilla ice cream for a decadent dessert.

storage/reheating

Store Strawberry Rhubarb Crisp Bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.For longer storage, freeze the bars individually wrapped for up to 2 months.Thaw at room temperature or warm briefly in the microwave before serving.

FAQs

Can I use frozen fruit?

Yes, just be sure to thaw and drain excess liquid before cooking the filling.

Why is my filling runny?

You may need to cook it longer to allow the cornstarch to fully activate and thicken.

Can I make this dairy-free?

Yes, substitute the butter with a plant-based alternative.

Do I need to peel the rhubarb?

No, rhubarb does not need to be peeled; just trim the ends and chop.

Can I use quick oats?

Old-fashioned oats are preferred for texture, but quick oats can be used in a pinch.

Can I reduce the sugar?

Yes, but keep in mind it may affect the balance of sweetness and tartness.

Can I make these in advance?

Yes, they store well and taste even better the next day.

What’s the best way to cut the bars cleanly?

Chill them thoroughly and use a sharp knife cleaned between cuts.

Can I use a different pan size?

Yes, but baking time may vary with different pan sizes.

Are these good for lunchboxes?

Absolutely, just pack them in a container to prevent crumbling.

Conclusion

Strawberry Rhubarb Crisp Bars offer a delightful harmony of fruity brightness and rich, buttery texture. They’re easy to make, great for sharing, and bring a nostalgic flavor that’s perfect for any time you crave a homemade treat. Whether enjoyed warm or chilled, these bars are a seasonal favorite you’ll want to bake again and again.