Why You’ll Love This Recipe

Strawberry Rhubarb Crisp Bars combine the sweet-tart flavors of ripe strawberries and tangy rhubarb with a buttery, crumbly oat crust and topping. These bars offer the nostalgic comfort of a fruit crisp in a convenient handheld form. Perfect for spring and summer gatherings, they’re easy to make, transport, and enjoy at room temperature or slightly warm.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourold-fashioned rolled oatssugarbrown sugarsaltunsalted butterstrawberriesrhubarbcornstarchlemon juicevanilla extract

directions

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a bowl, mix flour, oats, brown sugar, granulated sugar, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Reserve about 1 cup of this mixture for the topping.

Press the remaining mixture firmly into the bottom of the prepared pan to form the crust.

In another bowl, toss the chopped strawberries and rhubarb with sugar, cornstarch, lemon juice, and vanilla extract.

Spread the fruit mixture evenly over the crust.

Sprinkle the reserved oat mixture on top.

Bake for 40–45 minutes, or until the top is golden and the fruit is bubbling.

Cool completely before cutting into bars for clean slices.

Servings and timing

This recipe yields approximately 12 bars.
Preparation time: 20 minutes
Baking time: 40–45 minutes
Cooling time: 1–2 hours
Total time: 2 hours 15 minutes

Variations

Add chopped nuts like pecans or walnuts to the topping for extra crunch.

Mix in raspberries or blueberries for a berry twist.

Use almond extract instead of vanilla for a different flavor note.

Add orange zest to the fruit mixture for a citrusy brightness.

Make it gluten-free by using a gluten-free flour blend and certified gluten-free oats.

storage/reheating

Store bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
For longer storage, freeze the bars for up to 2 months, separating layers with parchment paper.
To reheat, warm individual bars in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 10 minutes.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain the fruit well to avoid excess moisture in the bars.

Why is my crust too soft?

The bars may need to cool completely before cutting, as the crust firms up as it cools.

Can I double the recipe?

Yes, use a 9×13-inch pan and increase the baking time slightly.

What type of oats should I use?

Old-fashioned rolled oats work best for texture. Avoid quick oats.

Can I use all rhubarb or all strawberries?

Yes, but balance the sweetness and tartness with sugar adjustments as needed.

Are these bars very sweet?

They’re balanced—sweet from the strawberries and sugar, with a tang from the rhubarb.

Do I need to peel the rhubarb?

No, just trim and chop it. Peeling isn’t necessary unless it’s very fibrous.

Can I serve these warm?

Yes, they’re delicious warm with a scoop of vanilla ice cream.

Can I make these vegan?

Use a plant-based butter substitute to make the recipe vegan-friendly.

Can I add spices?

Absolutely—try a pinch of cinnamon or nutmeg in the topping for warmth.

Conclusion

Strawberry Rhubarb Crisp Bars are the perfect blend of sweet, tart, and buttery, making them an irresistible treat for any occasion. Easy to slice, store, and share, they’re a seasonal favorite that brings fresh fruit flavor to your dessert table. Make a batch today and enjoy a bite of homemade goodness.