strawberry bars

Strawberry Rhubarb Crumble Bars

My Strawberry Rhubarb Crumble Bars have a wonderful crumble topping with a beautiful vibrant red fruit filling. Perfect to enjoy during summer when both fruits are in season.

strawberry rhubarb crumble

Summertime comfort food

I love crumbles in autumn, especially if serves with ice cream or custard. Apple Crumble is a really popular favourite (and mine is vegan and gluten-free), but I also adore this Banoffee Crumble too!

Of course, in warm summer months, the last thing any of my family want is a hot dessert. But loving crumble as I do, having a summertime alternative is necessary! So these Strawberry Rhubarb Crumble Bars are just the best of both worlds!

Strawberries are a popular fruit and flavour all around the world, but especially here in the UK, most commonly put together in the infamous dessert Eton Mess. The flavours of strawberries and cream have featured in several of my recipes too, from my Mini Victoria Sponges, and my Strawberries and Cream Fudge and even featuring in my Matcha Roll Cake. And don’t forget topping my delicious Buttermilk Fruit Scones with some clotted cream and strawberry jam, totally cementing the love of strawberries and cream!

Rhubarb desserts are incredible too, the tang of rhubarb working so well in an otherwise sweet sphere! I love playing with rhubarb flavours in muffins, cupcakes and tarts, but this is the first recipe using rhubarb I’ve shared with you. There will be more, that’s a promise! 😊

How to make strawberry rhubarb crumble bars

So, how do I make these strawberry rhubarb crumble bars?

strawberry rhubarb crumble ingredients
Shortbread base strawberry bars

First, soften your butter, then mix in the flour, salt, vanilla, and sugar until combined and the mixture is crumble-like. Press half the mixture into an even layer in the bottom of a lined 8″ square pan.

In a separate bowl, stir together all the fruit filling ingredients, then tip over the mixture in your pan, spreading out evenly. Top evenly with the remaining crumble mixture and bake. Simple as that!

Strawberry rhubarb bar
Crumble bar

Once baked, leave your bars to cool completely before cutting into squares. I actually like to chill it in the fridge first, as I find it cuts better this way.

So simple, so easy to make, and so incredibly delicious!

Happy baking, my friends! Enjoy! 😊

Recommended equipment and ingredients I used *

Square tinMixing bowl
Hand mixerSpatula
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Strawberry Rhubarb Crumble Bars

0 from 0 votes
Recipe by movers and bakers Course: Dessert, SnackCuisine: American, BritishDifficulty: Easy
Servings

16

servings
Prep time

10

minutes
Baking time

45

minutes
Calories

252

kcal
Total time

55

minutes

Buttery shortbread base, topped with beautiful strawberries and rhubarb and crumble topping. Heavenly!

Ingredients

  • For the base and topping
  • 220 g (1 cup) unsalted butter, at room temperature

  • 320 g (2 cups) plain (all-purpose) flour

  • ¼ tsp salt

  • 1 tsp vanilla extract

  • 200 g (¾ cup + 3 tbsp) sugar (I use granulated)

  • For the fruit filling
  • 225 g (2¼ cups) rhubarb, chopped into chunks

  • 560 g (4 cups) strawberries, hulled and quartered

  • 50 g (3 tbsp + 2 tsp) sugar

  • 2 tbsp lemon juice

  • 4 tbsp cornflour (corn starch)

Directions

  • Preheat your oven to 190C/375F. Line an 8″ square pan with baking paper and set it aside. In a large bowl, mix together your butter, flour, salt, vanilla, and sugar until completely combined and clumping together. Tip half the mixture into your prepared pan and press down to compact.
  • In a separate bowl, mix together your fruit filling ingredients, stirring gently to completely coat the fruit in the cornflour and juice. Tip your fruit over your base, then top with the remaining crumble mix.
  • Bake your mixture in your preheated oven for 45-55 minutes (mine takes 50 minutes) until the top is golden brown and well baked and the filling bubbling through is thick and beautifully red. Remove from the oven and cool completely in the tin. Chill before cutting into squares. I get 16 squares from this, but you could cut larger or smaller to suit. Enjoy!

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