crumb bars

To prepare these strawberry rhubarb crumb bars, simply combine a buttery flaky crust, jammy strawberry rhubarb filling, and crumbly oat topping. The crust and crumble topping are made from the same mixture, so there's no need to dirty an additional bowl!

Strawberry Rhubarb Crumb Bars

(375 grams) all-purpose flour (spoon & leveled)

(200 grams) granulated sugar

teaspoon baking powder

cinnamon (optional)

teaspoon salt

cup (2 sticks; 230 grams) unsalted butter, cold and cubed

1 large egg

teaspoons pure vanilla extract

(60 milliliters) milk

(26 grams) old-fashioned whole rolled oats*

strawberries

(250 grams) sliced rhubarb (1/2 inch pieces)

(100 grams) granulated sugar

cornstarch

orange zest

Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Make the crumble mixture for the crust and topping

Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.

Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed&#8211; the mixture comes together easier with your hands than with a spoon. See photo above for a visual.

You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly&#8211; that&#8217;s ok. Set aside. (Oats will be used in the topping in the next step.)

Strawberry Rhubarb Filling

Gently mix all of the filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the filling. Sprinkle the oats on over top. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry rhubarb layer.

Bake for about 42-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy strawberry/rhubarb specks!). Mine take about 45 minutes. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, I stick the whole pan in the refrigerator to help speed things up.

Lift the cooled bars out using the parchment paper overhang on the sides. Cut into squares. Cover and store leftover strawberry rhubarb bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.

These were awesome! I used frozen whole strawberries and frozen rhubarb. I cut some of the bigger strawberries once they thawed a bit. It was seamless putting everything together. I may try adding toasted nuts on top with the oats next time, if I have them on hand!

I followed the recipe to a T and they turned out beautifully but they were not my favorite. I felt they were lacking a little flavor; perhaps some spice or a little more salt might have enhanced the flavor. I have tried many of Sally's recipes and I trust and value her  knowledge an expertise.  Thanks Sally for sharing so many great recipes but this one didn't quite work for me....sorry!

Made this yesterday for my family. My husband and I love these!

These fell flat for me. I used lime peel instead of orange, but feel they need some spices or something else to pep up the flavor.

I've used quite a few of your recipes, and this is the first time I've been disappointed.  My bars look great, but the orange zest is overpowering.  I can't taste the strawberries at all. I would use 1/4 teaspoon or none at all if I made them again.
For the person before that wanted to know how much rhubarb to buy:  I used 2 stalks for a total of about 3/4 of a pound to get the 2 1/2 cups chopped.

I ended up with too much cut up rhubarb from my garden, so I did the recipe with 1.5 of the ingredients in an 11x13 pan. The crust was really great, loved the brown sugar sweetness, and plenty of fruity and sour flavor in the bar from the rhubarb. The smell of it cooking was amazing. Also used Bob’s Red Mills gluten free flour to make it a gluten free dish and it came out beautifully.

I just made this recipe and it is in the oven so I haven’t tasted it yet but with all the wonderful ingredients I know they will be delicious.
I do have a question - I measured the flour with a measuring cup and then weighed it to see how accurate my measuring was. I ended up removing about a tablespoon per cup to get the gram weight that you have listed.  My topping was very sticky and gooey, not crumbly. I wasn’t too concerned with the bottom crust but I ended up putting topping on in globs and tried to break it apart. 
I’m wondering if it was because I weighed the flour. Any ideas?

Hi! This is a wonderful recipe - I have made it twice now and it is a huge hit with friends and family. Last time I made them I put them in a tupperware and they got really soggy after having been in there for only a couple days. What is the best way to store these without the sog-factor?

The recipe is great! I don't usually bake with rhubarb but when I do, I make these bars. Love it!

This was so delicious! My family didn't wait for it to cool down. They put in bowls with scoops of ice cream!! What was left, about half went to work. I can't keep delicious stuff like this at home or we would be huge!! 
Out of the park as usual Sally!

I'm going to let these rest overnight. At first taste I was disappointed hoping for more of a brown sugar flavor (there's no brown sugar in the recipe?). To me it just seems somewhat cakey and dry. I was hoping for more of a cross between bars &amp; a fruit crisp I think.

These were fantastic! A girl at work gave me some rhubarb from her garden so I brought these in to say thank you, and so many people raved about them!

Excellent recipe!! I made this to the recipe. And let it cool for 1 hour,than refrigerated over night.  The only problem I had was getting it out of the pan. Sliced in pan and it came right off the parchment paper. I would highly recommend this recipe.

Mine turned out more cake like than bars with slight crunch on top.  Filling was good though.

Great! I somehow forgot the sugar, cornstarch, and orange zest in the filling , but it still turned out very tasty!

Perfect squares. I cut them small and had enough for 3 events -- they froze well and tasted fresh. Wonderful recipe, thank you!

These Pineapple Coconut Crumb Bars are easy, sweet and taste like tropical dessert. Crunchy coconut crumb topping and gooey pineapple filling make for irresistible combo!www.crunchycreamysweet.com

Pineapple Coconut Crumb Bars recipe

all-purpose flour

coconut

sugar

baking soda

baking powder

salt

butter (melted and cooled (see note))

pineapple

Preheat oven to 375 degrees F. Line a square 8" baking pan with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, coconut, sugar, baking powder, baking soda and salt. Add cooled butter and stir with a fork, until the mixture resembles coarse crumbs. Reserve one cup of the mixture and press the rest onto the bottom of prepared pan.

In a medium mixing bowl, stir together crushed pineapple, sugar and cornstarch. Pour over crust and spread evenly.

Sprinkle the remaining dough mixture over the filling.

Bake bars on center rack of the oven for 23 to 25 minutes or until the topping is golden, with golden brown spots.

Cool bars completely on cooling rack. Next, gently lift out of the pan and set on cutting board. Cut into 9 squares and serve.

Easy homemade strawberry jam crumble bars. They’re filled with everything to love about a classic strawberry fruit crisp – flavorful strawberries nestled between a buttery brown sugar and oat crust and crumb topping – but in convenient hand held form! Made with simple pantry ingredients, easily adaptable (egg free, vegan, gluten free options), and perfect for sharing.

Strawberry Jam Crumble Bars

(180

Preheat the oven to 350℉. Line a 9×9-inch baking pan with parchment paper, leaving about an inch overhang on two sides. Set aside.

Make the crumble: In a large mixing bowl, stir together the oats, flour, sugars, baking soda and spices until well-combined.

Cut the butter into cubes, then use your fingers to gently knead the butter into the dry ingredients, until completely incorporated, and you’ve formed a shaggy, crumbly dough, that easily sticks together when pinched. This will take a few minutes.

Assemble: Scoop about two thirds of the crumble dough into the baking pan, and press into an even layer along the bottom. Spoon the jam over the bottom crust, leaving about 1/4 border around the sides. Top with the chopped strawberries and lemon zest (if using).

Sprinkle the remaining crumble mixture over top, from edge to edge. Very gently press the crumbles into the jam.

Bake for 35-45 minutes, until the crumble topping is golden brown and has puffed up a bit. The jam may be starting to bubble up through the crumbs, slightly. Remove from the oven and let cool completely before cutting into bars.

This looks so yummy! And I love the idea of topping the crumble with fresh berries to melt in!

These look delicious, Laura, as do all of your berry recipes.
One question, though -- why do you say to let the parchment paper hang over two of the sides of the pan by an inch? Is that so the bars are easier to lift out of the pan? If so, do you lift out the whole slab first, or cut the bars while they're still in the pan?

I made these last night for a treat.  I have 3 teenage sons, 17, 15 and 13 and they each had 2 pieces!  There are only 3 left and that goes without saying that they were a huge hit and were delicious!  I will definitely be making these again, thank you!

I forgot the lemon zest and the top was burnt but it's so delicious still! Will try the raspberry and caramel next.

Thank you for sharing the recipe process. It would really help.

I love all your recipes. Thanks for sharing this article! Although I don't know how to cook, I will definitely try it one day.

I skipped the lemon zest and did peaches and nutmeg instead of strawberries and ginger. 
I also put some decorative peach slices coated with brown sugar on top for the last 15 minutes of baking. Came out beautiful and delicious! Sort of like a peach cobbler. My only regret is that I didn't have vanilla ice cream to go with it.

Cherry Pie Crumb Bars Recipe - quick and easy crumb bars with fresh cherry filling. Buttery crumb topping and sweet fruit filling make this a perfect summer dessert!This recipe makes 9 bars.&nbsp;

Cherry Pie Crumb Bars Recipe

unsalted butter melted (, cooled to room temperature)

tsp baking soda

tsp baking powder

tsp salt

cherries

lemon juice

Preheat oven to 375 degrees F.

Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.

In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.

In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.

Reserve 3/4 cup of mixture.

Press remaining crumb mixture into the bottom of prepared pan.

Spread cherry filling over the crust.

Sprinkle remaining crumb mixture over cherries.

Sprinkle sugar over crumb topping.

Bake bars for 23 to 25 minutes OR until the top is golden.

Cool completely before cutting.

Lemon strawberry crumb bars bring some blissful sunshine inside with a buttery crust and topping, fresh strawberries, and sweet lemon glaze.

Lemon Strawberry Crumb Bars

(375 grams) all-purpose flour (spooned & leveled)

unsalted

egg egg yolk*

(200 grams) packed light or dark brown sugar

vanilla extract

(650 grams) chopped strawberries*

(67 grams) granulated sugar

lemon zest

(120 grams) confectioners’ sugar, sifted

Tablespoons (30 milliliters) fresh lemon juice

Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Whisk the flour, baking powder, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.

Whisk the egg, egg yolk, brown sugar, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed—the mixture comes together easier with your hands than with a spoon. See photo above for a visual.

You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly&#8211; that&#8217;s ok. Set aside.

For the filling

Mix the strawberries, granulated sugar, cornstarch, and lemon zest together. Spoon evenly over crust. Crumble the remaining butter/flour mixture on top and gently press down so it&#8217;s snug on the strawberry layer.

Bake for 45-50 minutes or until the top is lightly browned and the strawberry filling is bubbling on the sides. Remove from the oven and place the pan on a wire rack. Allow to cool completely. I stick mine in the refrigerator to speed up the cooling process.

Whisk the glaze ingredients together and drizzle on top (or you can drizzle on individual squares). Lift the cooled bars out using the overhang on the sides. Cut into squares.

Cover and store leftover strawberry bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.

I was very excited to make this recipe, and have had such good luck with many of the recipes on this website. However, these bars were a disappointment. They did not have much flavor at all, were pretty bland and not sweet. Also, they were rather wet and soggy.

I have loved every recipe that I’ve cooked from this site- except this one. Nothing seemed to come out as it should. My “crumble “ was like cookie dough and the strawberries just weren’t that pleasing.

I cut this recipe in half but still used the same amount of cornstarch in with the strawberries because I didn't want the bars to have the chance of being soggy. They turned out well for me.  My husband asked for seconds.
To the person who said theirs didn't rise- I'm curious if they live in a more elevated area.  Elevation can cause that issue too.

I made these with fresh picked strawberries. They were a big hit with my family and neighbors. We did find that after 3 days the bottom becomes soggy. So, eat fast or share!

I make this recipe a few times every spring and love it. You want to use good strawberries! also to help with the soggy, I mix the filling together first and then pour off about half of the liquid before putting it on top. I also find that they taste best right out of the fridge, the next day.

Solid recipe to use up some of those seasonal strawberries once they are past the point of eating raw.  I made this with only 3 cups of strawberries because that's what I had left from my haul at the strawberry farm.  Based on other reviews I mixed the strawberry mixture up first and then I spooned it onto the bottom crust with a slotted spoon to drain off some of the liquid.  Next time I'd probably mix the strawberries with the sugar first, then drain some juice, and then mix with cornstarch since I likely lost most of the cornstarch the way that I did it.  When it first cooled enough to eat I thought they were pretty good but could see where it needed the extra cup of strawberries.  But once they were fully cooled I don't know that I'd go with a full 4 cups next time either.  I can definitely see where they'd get soggy quickly so I'll probably pop them in a freezer and take them out a few at a time.

I made these to take to the pool and they were a big hit! I got many compliments from my friends and people went back for seconds. I followed the recipe as written, but I mixed up the strawberry filling right before I poured it over the base, so there wasn't time for them to release their juices with the sugar. I didn't have any issues with sogginess, but I will probably bake them a touch longer next time. I erred closer to 40 minutes since the top was browning, but I think the base could have used a few more minutes. Thanks for another great recipe!

One of the best recipes I've ever made my boyfriend loved them so much! The strawberry and lemon complement each other to well. The crumb part is so buttery and pleasant. They cut nicely. 10/10 recipe I would make them again.

Fresh, sweet, juicy mangoes sandwiched between two layers of crumbly, buttery pastry. These Mango Crumb Bars are super easy to make, and are the perfect dessert and snack!&nbsp;

Mango Crumb Bars

mangoes (small chunks) (2-3 mangoes)

tbsp corn starch

flour

unsalted butter

brown sugar

tsp vanilla extract

Pre-heat oven to 350 degrees F.

Cut mangoes into small chunks. In a bowl, combine mango chunks, sugar (use more if mango is not ripened) and corn starch. Mix well and set aside.

In a large bowl, combine flour, baking powder and salt.

Cut cold (important: make sure it is cold!) unsalted butter into chunks and add to flour mixture.

If using a food processor, pulse until small crumbs are formed. If using a pastry cutter, cut butter into flour mixture until small crumbs are formed.

Mix together wet ingredients - brown sugar, egg and vanilla extract. Then add wet ingredients into buttery dry mixture. Mix well - mixture should be slightly crumbly.

Bring ~2/3 of crumbly mixture to the bottom of a 8" x 8" baking pan lined with parchment paper. Press mixture onto pan to form a layer of crumb pastry.

Add mango mixture, and spread it out evenly.

Then sprinkle the top with the rest of the crumbles.

Bake in the oven for 35-40 minutes.

Remove from oven and let it cool for 5-10 minutes. Then lift parchment paper and bring pastry out from the pan. Let it cool for another 15-20 minutes.

Cut into 9 square bars. Serve and enjoy!

this was beautiful and delicious!! I substituted agave nectar for sugar and boy, I don't think eliminating the sugar was major as the mango was huge and very sweet on it's own. This is definitely a keeper.

I made this using Mangos I purchased from a local farm.  I only added 3Tbsps of sugar, but added a dash of cinnamon and ginger to the dry ingredients.  It was absolutely delicious.  The crumb crust is so good that I plan on using it as a base for different seasonal fruits.

These were a HUGE hit at our church event! Everyone kept asking for the recipe! Thanks for another tasty dish!

Simple and Delicious! Used a 7x11 pan, added 3T of sugar to mangos and added chopped walnuts to the top layer of crumble.  Took them to a party and they were a huge hit!

Simple, tasty dessert.  Made it and took it to a party -- everyone loved it!  Used very sweet mangoes so only added 3T of sugar to the fruit. Also used a 11x7 pan and it was fine.

I love the recipe and have made the crumble a half dozen times in the last month since my tree way over produced this year.
However, even when I follow the directions perfectly my dough turns out mushy and not crumbly, still tastes amazing and I will continue to make it as it also works well with frozen mangoes but I don't know what I'm doing wrong I'm using cold butter.

My whole family absolutely loves these mango crumb bars! Layers of deliciousness!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1619890390/xbipsxjijfguipmjetuc.mp4

These crumble bars are the perfect dessert and summer sweet treat! Fresh sweet mango filling sandwiched between buttery, crumbly pastry.

These keto chocolate fudge crumb bars are my healthy answer to an old Starbucks favorite. With less than 3g net carbs per serving, it&#039;s a delicious sugar-free dessert you won&#039;t want to miss!

Keto Fudge Crumb Bars

almond flour

Swerve Sweetener

coconut flour

butter

whipping cream

chocolate (finely chopped)

tsp glucomannan ((or xanthan gum))

Preheat the oven to 325ºF and grease an 8x8 inch metal baking pan.

In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the butter and vanilla extract and toss until mixture resembles coarse crumbs.

Press 2/3 of the mixture firmly into bottom prepared baking pan. Bake 8 minutes, until just golden on the edges and then remove (it will not be baked through).

In a large saucepan, heat the whipping cream and powdered sweetener over medium heat, stirring to combine. Bring to barely a simmer and remove from heat. Add the chopped chocolate and let sit 5 minutes to melt.

Whisk filling until smooth, then add the vanilla. Sprinkle with glucomannan and whisk to combine. Pour the filling over the crust and spread to the edges.

Sprinkle the surface with the remaining crumb mixture. Bake 22 to 25 minutes, until topping is golden brown. Remove and let cool completely.

https://www.youtube.com/watch?v=ouukY-Fr0rA

Low carb and grain-free, these keto chocolate fudge crumb bars are my healthy answer to Starbucks’ oatmeal fudge bars. A delicious sugar-free dessert you won’t want to miss.

See the full recipe here: https://alldayidreamaboutfood.com/low-carb-chocolate-fudge-crumb-bars/

These lemon raspberry crumble bars combine a buttery, melt-in-the-mouth lemon shortbread with a jammy raspberry filling. They’re super easy to make (it’s a one-bowl recipe!) and you’d never know that they’re gluten free.

Lemon Raspberry Crumble Bars (Gluten Free)

g (½ cup + 2 tbsp) caster/superfine or granulated sugar

140 g (1¼ sticks) unsalted butter, softened

vanilla bean paste ((or 2 tsp vanilla extract))

300 g (2½ cups) plain gluten free flour blend

160 g (about 1¼ cups) fresh raspberries

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the crumble bars from the pan later on.

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.Tip: This helps to release more essential oils from the zest, and it will make your crumble bars even more fragrant.

Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the shortbread too delicate and crumbly (note the absence of any raising agents for the same reason).

In a separate bowl, whisk together the gluten-free flour blend, xanthan gum and salt.

Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a fairly crumbly cookie dough.Tip: Because it&#39;s gluten free, you don&#39;t need to worry about over-working the shortbread dough!

Gluten free lemon shortbread:

Press about ⅔ of the shortbread cookie dough (about 370g) into the lined baking pan. Smooth it out into an even layer, this is easiest done with a small offset spatula.

Spread the raspberry jam on top of the shortbread base in an even layer.

Scatter over the fresh raspberries – they won&#39;t be packed closely together, just make sure that they&#39;re fairly evenly distributed.

Crumble over the remaining ⅓ of the shortbread cookie dough (about 190g), making sure that you get an even coverage.

Bake at 350ºF (180ºC) for about 40-45 minutes or until the crumble is light golden brown and you see the jam bubbling around the edges.

Allow the bars to cool to room temperature before removing them from the baking pan (with the help of the overhanging parchment/baking paper) and slicing them into individual portions.Tip: You can also serve these warm with a scoop of ice cream on top – just note that they&#39;re much more delicate when they&#39;re warm, so they&#39;re more likely to crumble when you cut them. For neater slices, cut them once they&#39;ve cooled completely to room temperature and then re-heat them briefly in the microwave.

Assembling the crumble bars:

The gluten free lemon raspberry crumble bars keep well in a closed container  in a cool, dry place (or in the fridge) for about 3-4 days. Note that the crust and crumble will soften slightly with time.

Storage:

Dairy Free and Gluten Free?? Really?? My fussy family couldn't tell. They immediately became sus when I started eating them. They raved about how good they were. This GF-DF dessert passed their test! Hurrah!!

These were excellent! My son said they tasted like open faced pop tarts! I thought that was well said :-). We are also dairy free in this house, so I used dairy free butter as well.

These were SO good that I had to use all my willpower not to eat the entire pan!

Used strawberry jam instead of raspberry-

Just made these and they are delicious and so easy!!!  I did not have fresh raspberries on hand so I added fresh blueberries on top.  It was so good!!  I will be making this recipe again!  :-)

Absolutely delicious! I didn’t have any raspberries so I substituted blueberry jam and frozen mixed berries instead. Worked really well!

These were amazing! They are fairly sweet so even a small bar is very satisfying! I made them with dairy free butter also … very good! A dessert I can make for our whole family to enjoy!  Thank you!

Absolutely delicious!  Thank you Kat for all your wonderful recipes.  Love your gluten free cookbook too.

Delicious Cherry Pie Bars swirled with a creamy sour cream center and taste like a cherry pie in each and every bite!

Top 10 crumb bars recipes from across the web

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Strawberry Rhubarb Crumb Bars

Pineapple Coconut Crumb Bars recipe

Strawberry Jam Crumble Bars

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Lemon Strawberry Crumb Bars

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Keto Fudge Crumb Bars

Lemon Raspberry Crumble Bars (Glute...

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Top 10 crumb bars recipes from across the web

The most viewed crumb bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Rhubarb Crumb Bars

Pineapple Coconut Crumb Bars recipe

Strawberry Jam Crumble Bars

Cherry Pie Crumb Bars Recipe

Lemon Strawberry Crumb Bars

Mango Crumb Bars

Keto Fudge Crumb Bars

Lemon Raspberry Crumble Bars (Glute...

Cherry Pie Sour Cream Crumb Bars Re...

Gluten Free Almond Crumble Bars

The most viewed crumb bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine