strawberry crumb bars

These easy Strawberry Crumb Bars, with a buttery crust, sweet fresh strawberry filling, and crunchy butter crumb topping make wonderful dessert bars to take to a summer party, picnic, or potluck.

Strawberry Crumb Bars

white sugar

baking powder

all-purpose flour

salt

egg, (beaten)

vanilla

strawberries, (chopped)

cornstarch

Preheat the oven to 375 degrees F.&nbsp;

Place parchment paper on the bottom of the 8x8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)

In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.

Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT:  Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly.  You can also pulse in a food processor to until you get pea sized crumbs.

In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture, and combine until you have a crumbly mixture.

Pat half of the dough evenly into the bottom of the prepared pan.

In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries.&nbsp;

Spoon the strawberry mixture evenly over the bottom crust.

Crumble the remaining dough over the strawberry filling layer.

Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)

Cool completely before cutting into squares. I recommend refrigerating until ready to serve.

https://embed.mediavine.com/videos/vecymfkazgo90ix25bdw

These easy Strawberry Crumb Bars, with a buttery crust, sweet fresh strawberry filling, and crunchy butter crumb topping make wonderful dessert bars for an afternoon snack, or to take to a summer party, picnic, or potluck. It is no wonder this is my most popular recipe.

Strawberry crumb bars are sweet, savory, and tart, with jammy strawberries sandwiched between a crumbly pastry crust layer and an oatmeal streusel-like topping. 

sugar

butter,

water

rolled oats (for topping)

strawberries,

Preheat the oven to 375 F. Generously grease an 8-inch square baking dish with butter or cooking oil.

In a food processor, add flour, sugar, baking powder, salt, butter and egg. Pulse on and off until flour mixture forms into small pieces of dough, approximately 1 minute.

Drizzle ice water into the mixture. Close the lid and continue to pulse on and off for another 1 minute, until the dough turns into a breadcrumb consistency. You can also do this by hand with a fork or pastry cutter in a large bowl.

In a medium mixing bowl, combine strawberries, sugar, and cornstarch until evenly coated.

Evenly spread 2/3 of the crumb mixture into the baking pan and press to pack it down and form an even bottom crust.

Pour and evenly spread strawberry mixture on top. Sprinkle the remaining 1/3 crumb mixture and top with oats.

Bake for 40-45 minutes until the crust turns golden brown. Let it cool at room temperature for about 30 minutes (or store in the freezer for 15 minutes to help the crumb bars harden a bit).

Cut the strawberry crumb bars into 9 squares and serve warm or cold.

My favorite way to use rhubarb! These bars include layers of buttery oat crumble, and a sweet, slightly tart, juicy strawberry rhubarb filling. A must try recipe!

Strawberry Rhubarb Bars

(188 grams) all-purpose flour

tsp baking soda

tsp salt

(120 grams) rolled old fashioned oats

(110 grams) packed light brown sugar

(110 grams) granulated sugar

(170 grams) unsalted butter, (melted)

tsp vanilla extract

(273 grams) hulled and diced strawberries ((from 12 oz whole))

(190 grams) diced rhubarb, (sliced 1/4-inch thick)

lemon juice

(71 grams) granulated sugar

Tbsp (9 grams) cornstarch

For the crumb layer:&nbsp;Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment*.

In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.

Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened.&nbsp;

Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.

For the filling:&nbsp;Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice.&nbsp;

In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat.&nbsp;

Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top.&nbsp;

Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes.&nbsp;

Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.

Made using 9x13 cake pan and adjusted servings to 18 as per comments and it was the perfect amount. Baked for 55 mins at 350. So delicious - my husband who doesn't like rhubarb enjoyed it and my 2yo loved it too !

These are delicious. As I like my fruit desserts tart and a little less sweet than most recipes, I cut back the 1/2 cups of sugar to 1/3 cups, used salted butter, and added about 1/4 cup more of both fruits. It's like eating springtime!

First my husband noticed the missed opportunity of name and said they should be called “Strawberry Rhubars”
Second we made with the additions that GLL commenter made and they were perfect!
Thanks so much for the ol’timey recipe!
Superb &lt;3

These turned out to be delicious.  Perfect ratio of fruit to crumb.  The top turned out to be nice and crisp giving it a great texture

Amazing and highly recommend! I’ve made this recipe twice in the last two weeks, as my rhubarb plant is very prosperous. 

The first time, I used frozen rhubarb (from my garden) and squeezed it really well. I didn’t have cornstarch so I added 2tbsp of flour. Delicious!

The second time, I added about 1/3 less sugar in both the crumble and the fruit mix. Also delicious!

These are absolutely delicious!! I’ve never had rhubarb before so I took a chance and I’m so glad I did. Great recipe, thank you.

SO delicious, couldn't stop cutting squares to eat!  My husband loved them.  Thanks for a fantastic recipe!

Such a great recipe! The only thing I changed was adding a generous teaspoon of cinnamon to the strawberry rhubarb mixture to give it a little more depth. I’ve made these consistently since finding this recipe and they’re a hit every time!

Best rhubarb/strawberry recipe i have made! Husband, kid and me approved!!! :)

Very good and I highly recommend making this several times a year!

Delicious overload!!  I used your suggestion of 18 servings for a 9 x 13 pan.  I used 1 tsp of soda and 1/2 tsp of salt for easy measuring; 3/4 cup butter and 1/2 cup shortening because I was short of butter.  I used frozen fruit  that I defrosted and drained and increased the amounts to 4 cups strawberries and 3 1/2 cups rhubarb.  Thanks for your recipe.

These were delicious - thank you for the recipe! Tried once exactly as written, and once with a little more fruit than called for, and both worked beautifully. I've saved it as a go to, for group events. 

I have frozen blueberries and wonder if they would work as well? If so, would I just use the same amount of fruit as called for here?

Great starter recipe. The first time I made it I did refrigerate after cooling and loved the outcome (made it more like a bar than a double sided crisp). Second time I added a cream cheese layer - highly recommend :)

The sweet tart combo of strawberries and rhubarb with a buttery streusel crust and topping make these strawberry rhubarb crumb bars so, so, so delicious.

Strawberry Rhubarb Crumb Bars

all-purpose flour ((141 grams))

oats

baking soda

brown sugar

sugar ((100 grams))

walnuts ((optional))

salted butter, (melted)

vanilla extract

Preheat oven to 350°F. Prepare a square 9x9&quot; baking dish by lining it with parchment paper so that the bars will be easy to remove and cut once they have cooked and cooled.

In a mixing bowl, combine the flour, oats, soda, salt, sugars and walnuts, if using. Add to the melted butter and vanilla to the oat mixture and stir to incorporate. When the crumb mixture is evenly moist, press 2/3 of it into the bottom of your prepared baking dish. Set aside the remaining 1/3 of the crumb mixture for the top layer.

Crumb layer

In a separate mixing bowl, combine the chopped strawberries and rhubarb. Toss with the lemon juice, then add the sugar and cornstarch and stir to coat the fruit. Spread the strawberry rhubarb mixture evenly over the the bottom crumb layer, then sprinkle with the remaining 1/3 crumb mixture. Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the filling is bubbling.

Remove from oven and allow to cool completely before cutting into bars.

Filling

These were delicious! Absolutely a 10. Going onto my list of recipes to make on repeat!

Made as written. My family enjoyed this recipe.

Made these delicious bars two ways - as posted and with a gluten free modification. Both versions were a big hit, meaning several requests “who made these? You have to send me the recipe!”
Gluten mod: equal ratio of oat flour and coconut flour in same measurement as original flour amount. Check to make sure cornstarch is gluten free or replace with appropriate thickener.
Note: blueberries were added to the strawberry rhubarb

This is a combination I love and I've always wanted to make but never did. Thank you for the inspiration and the recipe!

These look like a really tasty afternoon snack!  And I need to use rhubarb more often!

I have always been intimidated by working with rhubarb but this dessert looks too darn good to pass up! I'm going to have to get over myself and make this.

https://content.jwplatform.com/videos/ipyohulu.mp4

The sweet tart combo of strawberries and rhubarb with a buttery streusel crust and topping make these Strawberry Rhubarb Crumb Bars so, so, so delicious.

These strawberry crumb bars feature a buttery shortbread base topped with a bright, slightly tart strawberry filling and a golden crumble. They’re a simple, irresistible treat that’s perfect for sharing!

Easy Strawberry Crumb Bars (Buttery & Tart!)

(omit

sugar (also known as icing/confectioners' sugar)

unsalted butter

strawberries

tsps lemon juice (fresh)

tbsps white granulated sugar

Preheat your oven to 375°F (190°C) conventional (see note 1 if using a fan-forced convection oven). Lightly grease an 8x8-inch baking tin and line it with a long sheet of parchment paper so it comes up the sides with a bit of overhang—this just makes it easier to lift the bars out later. Set aside for now.

To a food processor, add all-purpose flour, cornstarch, powdered sugar, and salt. Mix for about 5 seconds to allow all the dry ingredients to combine well. Next, add in the cold unsalted butter that has been cut into small cubes and mix until the mixture resembles a sand-like consistency (see note 2 if doing this step by hand).

Transfer two-thirds of the mixture to the lined baking pan and spread it out evenly. Using your hands (or something with a flat bottom), press the crumbs into the base of the tin in an even layer. Once done, the base should look well combined and not loose.

Bake for 15 minutes, or until the top is lightly browned.

While the crust is baking, in a large bowl add the chopped strawberries along with the cornstarch, lemon juice, and sugar. Give it a good mix until everything is nicely combined, then spread evenly over the warm crust.

Lightly mix the remaining dough with your hands while gently pressing to form crumbs (the butter will be slightly softer by now, so the dough will hold together when pressed). Sprinkle the crumbs evenly over the strawberries.

Bake for another 35 minutes, or until the top is lightly browned and the strawberries are bubbling around the edges.

Let the bars cool completely in the tin (about an hour), then place in the fridge for another hour to firm up. Remove from the fridge and run a thin knife along the edges of the pan where there is no parchment to help release the bars, then use the parchment overhang to carefully lift them out. It may bend slightly as you lift, but it shouldn’t break apart. Slice and enjoy!

I give this recipe my thumbs up .10 out of 10

https://content.jwplatform.com/videos/l1teD2Ko.mp4

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Strawberry Crumb Bars

Strawberry Crumb Bars

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