My parents have a rhubarb plant in their backyard. So when I was visiting a couple of years ago and learned that they never actually do anything with the rhubarb that they grow, I decided that something needed to be done about that and I made a strawberry rhubarb crumble. My dad told me that strawberry rhubarb is one of his favorite flavors, which I never knew about him. I love knowing little details like this about my dad. Like how I also know that there are two other desserts that he always says are his all-time favorites whenever we make them for him – strawberry shortcake and homemade chocolate cake with seven minute icing. But first, we definitely need to talk about these strawberry rhubarb crumb bars that are rocking my world. Since this weekend was Father’s Day, and since I finally was able to track down some rhubarb (I don’t know why it was so hard to find this year! Every time I went to the store they were out!), I decided to do a variation on the crumble I made for my dad that first time I cooked with rhubarb and I made strawberry rhubarb crumb bars instead. I lurve adding walnuts to the crumb mixture for these strawberry rhubarb crumb bars even though they are technically optional because 1. I love nuts. I have an entire drawer in my freezer where I keep almonds, walnuts, pine nuts, macadamia nuts, and pecans all for baking. And 2. because walnuts and strawberries are a match made in heaven in my book. Case in point: my award-winning strawberries & cream pie with a walnut shortbread crust! If you don’t love nuts like I do, it’s okay. We can still be friends. These bars are amazing without them, too, so never you fear. Let the bars cool before you cut into them or you will have a goopy mess from the cooked fruit. But then feel free to heat it back up just a bit and serve with a scoop of ice cream if you want. Although weirdly, I just can’t get enough of these just as they are, no ice cream necessary. Which says a lot about how I feel about these bars.
Recipe Ingredients
Flour – I use unbleached regular all-purpose flour for these bars. Butter – If using unsalted butter, add an extra pinch of salt to the recipe. Sugar – You will need brown sugar for the oat cookie crumb that provides the base for these bars and some granulated sugar for making the jammy strawberry rhubarb filling. Old-fashioned oats – I like the chewier, nuttier texture and flavor of large old-fashioned oats, but you can use quick oats in a pinch. Strawberries – You can use fresh or frozen strawberries for this recipe. Rhubarb – I always freeze rhubarb so I have some on hand for baking when it’s not in season. If using frozen rhubarb, there is no need to thaw before tossing with the filling ingredients and baking, although it might take slightly longer for the bars to bake. Lemon juice – Keeps the flavors bright. Vanilla extract – I love adding vanilla extract for the complexity and depth it adds to recipes. Cornstarch – This will help thicken the fruit filling to a jammy consistency. Salt – So the bars don’t turn out bland. Baking soda – A leavening agent that keeps the cookie layer from being too dense.
How to Make Strawberry Rhubarb Crumb Bars
Storage and Freezing Instructions
These bars can be kept at room temperature on the counter in an airtight container for about 3-4 days or in the fridge for up to 1 week. They freeze well for 2-3 months. Let them thaw completely on the counter for a few hours before enjoying. You can heat individual bars in the microwave for a few seconds if you want to enjoy them warm.
More Rhubarb Recipes
Rhubarb Pie Easy Rhubarb Breakfast Cake Rhubarb Crisp
More Strawberry Recipes
Fresh Strawberry Cupcakes Old Fashioned Fresh Strawberry Pie Strawberry Lemonade
This post was originally published in June, 2016. The photos and content were updated in April, 2023.
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