Strawberry Rhubarb Crisp Bars have a layer of strawberry rhubarb jam sandwiched between two layers of sweet crumb topping for the perfect rhubarb dessert.
Strawberries and rhubarb are one of my favorite in season items for June. I always look forward to grabbing both at the local farmers market and spending the next week creating all my favorite recipes with them. Rhubarb has this bright and tart flavor that pairs perfectly with the sweetness of strawberries.
Ingredients
- Strawberries – fresh or frozen work here!
- Rhubarb – adds the perfect tartness
- Sugar – granulated sugar for the jam mixture and brown sugar for the crumb topping mixture
- Lemon – the juice is the perfect acid balance for the the jam.
- Flour – all purpose flour is great.
- Oats – Old Fashioned are my go to for a crisp
- Baking Powder – gives the crumb topping a slight puff.
- Salt – always needed to balance the sweetness
- Butter – for the crumb toppings
How to Make Strawberry Rhubarb Crisp Bars
- Preheat oven to 350F. Line a 9×9 pan with parchment paper and set aside.
- In a saucepan over medium heat add the sliced strawberries, sliced rhubarb, granulated sugar, and juice of 1 lemon. Cook until mixture has thickened enough to coat the back of a wooden spoon (about 15 minutes). Set aside to cool slightly.
- In a large bowl combine all purpose flour, oats, salt, baking powder, and brown sugar. Mix to combine. Then add in melted butter. Mix until the mixture resembles wet sand in texture.
- Add 1/2 the oats mixture to the bottom of the prepared pan and gently press the mixture into the pan. Bake for 10 minutes.
- Add the strawberry rhubarb mixture to the baked layer and spread into an even layer. Top with remaining oat mixture and bake an additional 25 minutes.
- Remove from oven and allow to cool completely before slicing.
How to Serve
These are best served warm with homemade vanilla ice cream.
Share Your Experience
I would love to hear about your experience making and enjoying my Strawberry Rhubarb Crisp Bars! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Strawberry Rhubarb Crisp Bars
Strawberry Rhubarb Crisp Bars have a layer of strawberry rhubarb jam sandwiched between two layers of sweet crumb topping for the perfect rhubarb dessert.
Ingredients
Filling
- 2 cups sliced strawberries
- 2 cups sliced rhubarb
- 1 cup granulated sugar
- 1 juiced lemon
Crisp Layer
- 1 cup all purpose flour
- 1 cup old fashioned oats
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter melted
- 3/4 cup brown sugar
Instructions
- Preheat oven to 350F. Line a 9×9 pan with parchment paper and set aside.
- In a saucepan over medium heat add the sliced strawberries, sliced rhubarb, granulated sugar, and juice of 1 lemon. Cook until mixture has thickened enough to coat the back of a wooden spoon (about 15 minutes). Set aside to cool slightly.
- In a large bowl combine all purpose flour, oats, salt, baking powder, and brown sugar. Mix to combine. Then add in melted butter. Mix until the mixture resembles wet sand in texture.
- Add 1/2 the oats mixture to the bottom of the prepared pan and gently press the mixture into the pan. Bake for 10 minutes.
- Add the strawberry rhubarb mixture to the baked layer and spread into an even layer. Top with remaining oat mixture and bake an additional 25 minutes.
- Remove from oven and allow to cool completely before slicing.
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