My strawberry rhubarb crumble bars have a wonderful crumble topping with a beautiful vibrant red fruit filling. Perfect for picnic season, to enjoy during the glorious summer months when both strawberries and rhubarb are in season.
Summertime comfort food
I love crumbles in autumn, especially if served with ice cream or custard: the ultimate comfort food! Of course, during the warm summer months, the last thing myself or any of my family want is a hot dessert! However, being a crumble lover as I am, having a summertime alternative is absolutely and entirely necessary! Enter these strawberry rhubarb crumble bars: totally 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 Eton Mess.
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!
Strawberry rhubarb crumble bars are amazing and easy to make
- No really, they are super easy to make! Ready in no time, these strawberry rhubarb bars are so incredibly easy to make! This is actually a recipe I have made with my children over the years too, as apart from cutting the strawberry and rhubarb, everything else is so simple to do!
- Easy to store. You can keep these strawberry rhubarb desserts stored in an airtight container at room temperature. Or you could freeze them wrapped individually, so you always have a treat ready to enjoy when the craving hits!
- Making the most of seasonal produce. With strawberry rhubarb season in full swing, I’m always looking for other ways to use up some of the delicious produce! And these little squares are just delightful!
- Everyday ingredients. Using easily found ingredients, most of which you probably already have at home, these strawberry rhubarb crumble beauties really can be whipped up in a flash!
- Take them anywhere. Pack these easily in a container to take to share with a crowd or to enjoy at a picnic. The options are endless!
Strawberry rhubarb bars ingredients
- Flour: I use plain/all purpose flour to make this strawberry rhubarb dessert.
- Sugar: for sweetness, used in both the shortbread layers as well as the strawberry rhubarb recipes in the middle of this bake.
- Salt: enhances the flavour in the bars. You will not taste it, I promise!
- Vanilla: for a subtle and delicious flavour in the shortbread part of these rhubarb bars.
- Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake. For best results, use butter at room temperature.
- Rhubarb: one half of the tangy flavoured filling in this strawberry rhubarb dessert. The tart flavour of this ingredient works so well together with the sweet berries and buttery crumble.
- Strawberries: fresh strawberries are used as the second half of the filling in these strawberry rhubarb crumble bars.
- Cornflour/cornstarch: used in the filling to absorb any of the juices released during baking.
- Lemon juice: acts as a natural preservative and helps the strawberries keep their beautiful vibrant colour in this rhubarb strawberry crumble bars.
Recommended tools for the best strawberry rhubarb crumble bars
- Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than everyday eating spoons, and are really easy to get hold of too.
- Food processor*: a mess free method to mix together the ingredients for the rhubarb shortbread bars. The ingredients could quite easily be mixed together by hand too if you prefer.
- Baking tin*: I used an 8” square pan for these rhubarb crumble bars. One with a loose bottom makes it much easier to lift the bars out of the tin after baking.
- Mixing bowl*: any bowl the ingredients can be mixed up in is good! Used to make the strawberry & rhubarb filling, as well as the crumble mixture if doing by hand.
- Spatula*: to help with mixing ingredients and scraping the mixing bowl down when making this strawberry rhubarb crumb bars recipe.
How to make strawberry rhubarb crumble bars
These strawberry rhubarb crumb bars are so quick to make, simply make the shortbread mixture and press about ½ of it into the base of a lined tin. Mix together the fruit filling ingredients and spread in an even layer over the base, pressing down slightly. Then sprinkle the top with the remaining shortbread mixture before baking. Once cooled, cut into squares and enjoy!
Step 1: Line a 8″ square pan with parchment paper, then set it aside. Preheat the oven to 190C/375F.
Step 2: To make the shortbread crust, mix together the flour, sugar and salt in a large bowl or pulse in a food processor. Add in the room temperature butter and vanilla, then rub in or pulse until the mixture resembles damp breadcrumbs.
Step 3: In a separate bowl, gently mix together the filling ingredients, ensuring all the chunks are well coated with the lemon juice and cornflour.
Step 4: Tip about ½ of the shortbread mixture into the prepared tin and press down evenly into a flat layer. Tip the filling in an even layer over the shortbread base, levelling the top. Sprinkle the remaining crumble mixture over the top of the filling, ensuring everything is covered as evenly as possible.
Step 5: Bake in the preheated oven for 45-55 minutes (mine takes 50 minutes) until the top is golden brown and well baked. The filling, if bubbling through, will be thick and beautifully red. Remove from the oven and leave to cool completely in the tin.
Step 6: I like to chill the bake before cutting it into squares. I get 16 squares from this, but you could cut larger or smaller to suit. Enjoy!
Can you use frozen fruit in strawberry rhubarb bars
I would recommend not using frozen fruit in making these strawberry rhubarb bars, as frozen tends to hold onto more moisture. This will result in a much wetter filling, and very likely a soggy crumble base.
How can I serve rhubarb strawberry bars?
These beauties are fabulous just to pick up and eat on the go, making them perfect for a sharing dessert table or even a picnice. You can, if you are feeling extra decadent, warm it up and serve it with a scoop of ice cream too!
How to cut and store these easy strawberry rhubarb crumble bars
Ensure the strawberry and rhubarb crumble is completely cool before cutting it up. This allows the filling to set and firm up fully before it is cut, so it will hold its shape much better. Use a really sharp knife to cut through the layers, cutting into sixteen squares. Keep these stored in an airtight container and consume within 2-3 days of baking.
Additional tips for making this strawberry rhubarb bars recipe
- Remember to work with all the ingredients at room temperature for easy baking and best results.
- Press the shortbread base layer down really firmly. This gives you a good firm base for the filling and ensures it will not fall apart when cut.
- There is no need to bake the base before layering on the filling and topping. Since we are adding cornflour to the fillin, any liquid that comes off it will thicken up and become more of a sauce, so you will not get a soggy bottom I promise!
- Leave the strawberry rhubarb squares to cool completely before cutting. If you cut too soon, the middle will still be warm and so the whole thing will fall apart as you cut it. It will be worth the wait, just be patient!
Troubleshooting
If you have any other questions about this rhubarb strawberry crumble recipe, please use the comments below and I will do my best to help. And if you do make this strawberry rhubarb crumble bars recipe, please do leave a rating and review below. I would love to know how you enjoy it, plus it really helps others looking for a similar recipe too. You could even post a picture on Instagram and tag me when you share it with the world, you know I love seeing all your bakes!
More delicious summer bakes for you to check out
Strawberry cheesecake crunch. Creamy, crunchy, fruity, fresh and oh so very pretty, this absolute showstopper is a summertime dessert everyone is sure to love!
Strawberry macarons. Crisp and chewy, sweet and soft, nutty and totally irresistible! These macarons are EVERYTHING! A perfectly perfect summer treat! (And lots of helpful tips included too!)
Chocolate strawberry cheesecake. This incredible dessert has a deep chocolatey biscuit base, a silky smooth chocolate cheesecake filling and a hidden strawberry middle.
Rhubarb cheesecake (no bake). Make the most of seasonal rhubarb with a delicious no bake rhubarb cheesecake. A simple but wonderful dessert for any occasion!
And that’s all from me for today! Hope you enjoy making these fabulous strawberry rhubarb crumble bars as much I do. Happy baking, my lovelies! x
Recommended equipment I used *
| Digital kitchen scales | Measuring spoons |
| Food processor | Baking tin |
| Mixing bowl | Spatula |
Strawberry Rhubarb Crumble Bars
16
servings10
minutes45
minutes252
kcal55
minutesButtery shortbread base, topped with beautiful strawberries and rhubarb and crumble topping. Heavenly!
Keep the screen of your device on
Ingredients
- For the base and topping
220 g (1 cup) unsalted butter, at room temperature
320 g (2 cups) plain (all-purpose) flour
0.25 tsp salt
1 tsp vanilla extract
200 g (¾ cup + 3 tbsp) sugar (I use granulated)
- For the fruit filling
225 g (2 ¼ 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
- Line an 8 inch square pan with parchment paper, then set it aside. Preheat the oven to 190C/375F.
- To make the shortbread crust, mix together the flour, sugar and salt in a large bowl or pulse in a food processor. Add in the room temperature butter and vanilla, then rub in or pulse until the mixture resembles damp breadcrumbs.
- In a separate bowl, gently mix together the filling ingredients, ensuring all the chunks are well coated with the lemon juice and cornflour.
- Tip about ½ of the shortbread mixture into the prepared tin and press down evenly into a flat layer. Tip the filling in an even layer over the shortbread base, levelling the top. Sprinkle the remaining crumble mixture over the top of the filling, ensuring everything is covered as evenly as possible.
- Bake in the preheated oven for 45-55 minutes (mine takes 50 minutes) until the top is golden brown and well baked. The filling, if bubbling through, will be thick and beautifully red. Remove from the oven and leave to cool completely in the tin.
- I like to chill the bake before cutting it into squares. I get 16 squares from this, but you could cut larger or smaller to suit. Enjoy!
Notes
- Remember to work with all the ingredients at room temperature for easy baking and best results.
- Press the shortbread base layer down really firmly. This gives you a good firm base for the filling and ensures it will not fall apart when cut.
- There is no need to bake the base before layering on the filling and topping. Since we are adding cornflour to the fillin, any liquid that comes off it will thicken up and become more of a sauce, so you will not get a soggy bottom I promise!
- Leave the strawberry rhubarb squares to cool completely before cutting. If you cut too soon, the middle will still be warm and so the whole thing will fall apart as you cut it. It will be worth the wait, just be patient!
These are amazing and very easy to make! I got a lot of compliments when I brought them to a Father’s Day party and am going to make them again for 4th of July but double it for a 13×9. Baked just a bit longer to get browned in my oven but otherwise did everything the same that the recipe included.
Hi Amanda, really pleased you enjoyed this recipe and it went down so well. Thanks for taking the time to come back and leave me a comment and rating! x