Description
These Strawberry Rhubarb Crisp Bars are a sweet and tangy dessert with a buttery oat crust and crumb topping, perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups chopped rhubarb
- 1 1/2 cups chopped strawberries
- 1/3 cup granulated sugar
- 2 tsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
- Press about two-thirds of the oat mixture into the bottom of the prepared pan to form the crust.
- In another bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice.
- Spread the fruit mixture evenly over the crust.
- Sprinkle the remaining oat mixture over the fruit as a crumble topping.
- Bake for 40–45 minutes or until the topping is golden and the fruit is bubbly.
- Cool completely before cutting into bars.
Notes
- Can be stored in the refrigerator for up to 5 days.
- For a gluten-free version, use gluten-free oats and flour.
- Delicious served with a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg