Description
These strawberry-rhubarb bars feature a buttery oat crumble crust layered with a sweet-tart fruit filling for a fresh and comforting dessert perfect for spring and summer.
Ingredients
- For the crust and crumble:
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsalted butter, melted
- For the filling:
- 2 cups fresh strawberries, diced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, combine flour, oats, brown sugar, salt, cinnamon, and melted butter until crumbly.
- Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form the crust.
- In another bowl, mix strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract.
- Spread the fruit filling evenly over the crust.
- Sprinkle the remaining crumble mixture evenly over the top.
- Bake for 40–45 minutes until the topping is golden and the filling is bubbly.
- Allow the bars to cool completely before slicing and serving.
Notes
- Let the bars cool fully before cutting to help them set properly.
- Frozen fruit can be used if thawed and drained well.
- Add chopped pecans or almonds for extra crunch.
- Orange zest adds a bright citrus flavor variation.
- Store chilled for the best texture and flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
