Can I use frozen fruit for Strawberry Rhubarb Crumb Bars?

Yes, frozen strawberries and rhubarb work well in Strawberry Rhubarb Crumb Bars. There’s no need to thaw them before use. Simply mix them directly with the other filling ingredients. Keep in mind that baking time may increase slightly due to the extra moisture.

How do I know when Strawberry Rhubarb Crumb Bars are done baking?

Strawberry Rhubarb Crumb Bars are ready when the top is golden brown and the filling is bubbling slightly around the edges. You can insert a toothpick into the center—it should come out mostly clean with a few moist, jam-like crumbs.

Can I make Strawberry Rhubarb Crumb Bars ahead of time?

Absolutely. Strawberry Rhubarb Crumb Bars are ideal for making ahead. You can prepare them a day in advance and store them in the refrigerator. In fact, the flavor often improves as the filling sets and becomes more cohesive.

What can I use instead of rhubarb in Strawberry Rhubarb Crumb Bars?

If rhubarb isn’t available, you can substitute it with additional strawberries or other tart fruits like raspberries. When making this adjustment, slightly increase the cornstarch to maintain the thick, jammy texture typical of Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars – Easy Recipe

Name: Strawberry Rhubarb Crumb Bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups (375g) all-purpose flour; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) brown sugar; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup (226g) unsalted butter, cold and cubed; 1 large egg; 2 teaspoons vanilla extract; 1/4 cup (60ml) milk; 1/3 cup (28g) rolled oats; 2 1/2 cups (380g) chopped strawberries; 2 1/2 cups (250g) sliced rhubarb; 1/2 cup (100g) granulated sugar (for filling); 1 tablespoon cornstarch; 1 teaspoon orange zest

Description

Strawberry Rhubarb Crumb Bars feature a buttery crust, a sweet-tart fruit filling made with fresh strawberries and rhubarb, and a golden crumb topping. These easy-to-make bars are perfect for spring and summer desserts, offering a delicious balance of flavors and a satisfying texture.

Ingredients

Scale

3 cups (375g) all-purpose flour
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (226g) unsalted butter, cold and cubed
1 large egg
2 teaspoons vanilla extract
1/4 cup (60ml) milk
1/3 cup (28g) rolled oats
2 1/2 cups (380g) chopped strawberries
2 1/2 cups (250g) sliced rhubarb
1/2 cup (100g) granulated sugar (for filling)
1 tablespoon cornstarch
1 teaspoon orange zest

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Instructions

Preheat oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
Add cold butter and cut into the dry mixture until crumbly.
In another bowl, whisk egg, vanilla, and milk, then mix into the crumb mixture until it resembles moist sand.
Set aside 2 cups of the mixture for topping and press the rest into the prepared pan to form the crust.
In a separate bowl, combine strawberries, rhubarb, sugar, cornstarch, and orange zest.
Spread the fruit filling evenly over the crust.
Sprinkle the reserved crumb mixture and oats on top and lightly press down.
Bake for 42–50 minutes until golden brown and set.
Cool completely before slicing into bars and serving.

Notes

Use cold butter for a flaky and crumbly texture.
Do not thaw frozen fruit before using; adjust baking time if needed.
Chill the bars before cutting for cleaner slices.
Store at room temperature for 2 days or refrigerate up to 1 week.
Freeze bars for up to 3 months in an airtight container.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280 kcal
Sugar: 20 g
Sodium: 120 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 40 mg