These strawberry rhubarb bars is super easy to throw together! It can all be made in one bowl and you don’t need to use your mixer.
As a child one of the pies I always remember enjoying in the summer was a strawberry rhubarb pie.
There is just something about that flavor combination that screams summer is here. But making a pie isn’t always something I feel like signing up for.
But a strawberry rhubarb bar that is whipped up in under 30 minutes? Now that I can always sign up for.
Why You Will Love This Recipe
- One Bowl Dessert – Yup! Just one bowl. I made the crumb mixture and the strawberry mixture all in the same bowl. Just give it a quick wipe before proceeding.
- Quick To Throw Together – This recipe uses the same crumb topping for the bottom and topping so it comes together quickly.
- For the crumb mixture: oats, flour, baking powder, brown sugar, white sugar, and salt.
- For the filling: strawberries, rhubarb, lemon juice, cornstarch, and sugar.
How To Make These Bars
I wanted to simplify this bar by making it one bowl. This strawberry rhubarb bar uses the same mixture for the bottom and top of the bar to make these super speedy to come together.
Step 1: Line Your 9×9 Pan With Parchment Paper
Step 2: Make the oatmeal crumb mixture. Whisk together your flour, oats, baking powder, brown sugar, white sugar, and salt.
HEATHER’S BAKING TIP: You want to use old fashioned oats. I tried using quick oats but they kind of disappeared into the mixture. Using old fashioned oats gave the bars better texture.
Step 3: Once everything has been whisked together, then add in your butter. Cut the butter into tablespoons so it’s more easily incorporated.
BAKING 101: You want to be sure to use cold butter for this. Just as if you were making pie dough, you want to use cold butter, because it will create pockets of butter that will then melt and steam in the oven creating a bit of a flaky texture.
Step 4: I used a pastry cutter to cut the butter into the dry ingredients. You could even use your hands to rub the butter into the mixture, if you don’t want to dirty another utensil.
Step 5: Reserve a cup of the oatmeal mixture for the topping
Step 6: Press the rest of it into the bottom of a 9×9 pan. I used the bottom of a measuring cup to press the mixture in.
Step 7: Prepare your filling by stirring together sliced strawberries and rhubarb, lemon juice, cornstarch and sugar.
Step 8: Pour the filling over the crumb mixture that is the pan and spread it out.
Step 9: Sprinkle the 1 cup reserved crumble over the top and bake!
I know not all of you probably have a 9×9 pan. So you definitely can use your square 8×8 pan. Your bars will be a bit thicker than mine. Nothing wrong with that. I do not recommend your 9×13 pan, because the bars might be a little on the thin side.
If you want to freeze these bars, let them cool and remove them from the pan and then cut into bars. Freeze first on a cookie sheet, then once frozen place inside a zip-loc bag. They will keep for up to 2 months.
These bars are fine to make 1-2 days ahead of time. Of course I think they are best the day of, slightly warm!
More Recipes To Try
Strawberry Rhubarb Bars
For the crumb mixture
- 1 1/2 cups all purpose flour
- 1 1/2 cups old fashioned oats
- 3/4 cups brown sugar
- 1/3 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 12 tablespoons butter cold, cut into tablespoons
For the filling
- 2 cups sliced strawberries
- 1 cup sliced rhubarb
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Pre-heat oven to 350 degrees Fahrenheit. Line a 9×9 pan with parchment paper.
- In a large mixing bowl, whisk together the flour, oats, sugars, salt and baking powder. Using a pastry blender, cut in the butter until coarse crumbs are formed. Reserve 1 cup of the mixture and set aside.
- Press the remaining mixture into the bottom of the 9×9 pan. Use the bottom of the measuring cup to easily press down.
- In the same mixing bowl, stir together all the filling ingredients. Pour over the crumb mixture in the pan. Top with the remaining 1 cup crumb mixture, spread evenly around.
- Bake for 50-60 minutes until top is golden brown and filling is bubbling. (for me this took exactly 55 minutes). Allow to cool on a wire cooling rack, then cut into bars and serve. Store covered at room temperature for up to 3 days.
- Tools: 9×9 pan, Pastry Blender
- I used a 9×9 pan for this recipe, but an 8×8 pan works as well. You will just have thicker bars.
- Line your pan with parchment paper. But if you don’t have that, you can spray your pan but it might not easily remove. You can also use tinfoil and spray the tinfoil with non-stick cooking spray. Just don’t use wax paper!
- If you want to freeze these bars, let them cool and remove them from the pan and then cut into bars. Freeze first on a cookie sheet, then once frozen place inside a zip-loc bag. They will keep for up to 2 months. But these bars are best the day of. My preference? With a dollop of ice-cream!