Strawberry-Rhubarb Crumble Bars

Name: Strawberry-Rhubarb Crumble Bars
Prep time: 15 min
Total time: 1 h 40 min
Yield: 16 - 18 serving(s)
Ingredients: Cooking spray; 3 c. (360 g.) all-purpose flour; 1 1/2 c. (150 g.) old-fashioned rolled oats; 1 c. (215 g.) packed light brown sugar; 1 tsp. baking powder; 1 tsp. kosher salt; 1 1/2 c. (3 sticks) unsalted butter, cold, cubed; 2 large eggs; 2 tbsp. whole milk; 3 c. fresh strawberries (about 12 oz.), hulled, cut into 1/2" pieces; 3 c. frozen rhubarb (about 1 1/2 lb.), thawed, drained and pressed dry, and sliced 1/4" thick; 1/3 c. (66 g.) granulated sugar; 1 tbsp. cornstarch; 1 tbsp. fresh lemon juice

By Taylor Ann SpencerUpdated: May 2, 2024

Approved by the Delish Test Kitchen

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preview for Strawberry-Rhubarb Crumble Bars Are Showcasing Spring's Finest Fruit

Yields:

16 - 18 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 40 mins

Cal/Serv:

380

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Love that buttery sweet topping on a crisp or a cobbler? Then you’ve got to try these strawberry-rhubarb crumble bars. Featuring tangy sweet fruit filling and a buttery crumb topping, these bars will make you the most popular person at your next spring cookout.

The rhubarb:
Resembling a reddish-pink stalk of celery, rhubarb is a crunchy tart vegetable commonly grown in the United States between April and June. It’s overwhelmingly sour when eaten raw, but when tossed in sugar and paired with other fruit, it brings a refreshing tang to a dessert. Because of its high water content, rhubarb can be tricky to bake with. I've opted to use frozen rhubarb for this recipe, since it’s available year-round and also allows us to better control the moisture levels. Make sure to thaw the rhubarb fully, drain all excess liquid, then firmly press out all excess liquid before measuring and tossing it with the rest of the filling ingredients. You don’t want to flood the bars!

The crumble:
Patience is key to making this crumble. Similar to making pie dough or biscuits, we’re rubbing a LOT of butter into dry ingredients, and this process can’t be rushed. Make sure to toss the butter cubes in the dry ingredients until each is individually coated in flour, then start systematically working through the bowl, smashing and rubbing the cubes between your thumb and fingertips until the butter is broken down into a mixture of small shards and tiny pebbles. That combination—which is not achievable in a food processor—will give your crumble the ultimate combination of flakiness and tenderness.

Storage:
These bars are best enjoyed the day they’re made. Even with the utmost precautions and careful draining, the moisture in the fruit will seep into the other layers overnight, softening both crust and crumble. The bars will still taste amazing, but the textures in the layers won’t be as distinct.

Did you try making this? Let us know how it went in the comments!

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Ingredients

Crust & Crumble

Cooking spray
3 cups
(360 g.) all-purpose flour
1 1/2 cups
(150 g.) old-fashioned rolled oats
1 cup
(215 g.) packed light brown sugar
1 tsp.
baking powder
1 tsp.
kosher salt
1 1/2 cups
(3 sticks) unsalted butter, cold, cubed
2
large eggs
2 Tbsp.
whole milk

Fruit Filling & Assembly

3 cups
fresh strawberries (about 12 oz.), hulled, cut into 1/2" pieces
3 cups
frozen rhubarb (about 1 1/2 lb.), thawed, drained and pressed dry, and sliced 1/4" thick
1/3 cup
(66 g.) granulated sugar
1 Tbsp.
cornstarch
1 Tbsp.
fresh lemon juice

Directions

Crust & Crumble
1. Step 1Place a rack in middle of oven; preheat to 375°. Grease a 13" x 9" pan with cooking spray. Line pan with parchment, leaving an overhang on 2 long opposite sides.
2. Step 2In a large bowl, whisk flour, oats, brown sugar, baking powder, and salt. Add butter and toss to coat in dry ingredients. Continue to rub in butter, smashing between your fingers, until butter is incorporated and both small shards and pea-sized pieces form.
3. Step 3In a small bowl, whisk eggs and milk until combined. Sprinkle over butter mixture. Using a fork, lightly toss to distribute. Using a rubber spatula or clean hands, continue to fold crumble until moistened and holds together when squeezed.
4. Step 4Transfer about two-thirds of crumble mixture to bottom of prepared pan, pressing down to create a firm base. Refrigerate remaining crumble mixture until ready to use.
Fruit Filling & Assembly
1. Step 1In another large bowl, toss strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice until combined.
2. Step 2Spread fruit filling over crumble in pan. Sprinkle reserved crumble mixture over, leaving some big and small clumps.
3. Step 3Bake until fruit is bubbling in the center and crumble is golden brown on top, about 35 minutes.
4. Step 4Let cool at least 1 hour in baking pan. Using parchment overhang, transfer bar to a cutting board. Cut into pieces. Serve warm or at room temperature.