Description
These Strawberry Rhubarb Crisp Bars are a delightful dessert featuring a sweet and tangy fruit filling layered between a buttery oat crust and crumb topping.
Ingredients
Units
Scale
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup chopped rhubarb
- 1 cup chopped strawberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a bowl, mix oats, flour, brown sugar, salt, and cinnamon.
- Add melted butter and stir until the mixture is crumbly.
- Press about two-thirds of the mixture into the bottom of the prepared pan to form the crust.
- In another bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
- Spread the fruit mixture evenly over the crust.
- Sprinkle the remaining oat mixture over the fruit layer.
- Bake for 35–40 minutes or until the topping is golden and the fruit is bubbly.
- Cool completely before cutting into bars.
Notes
- Bars can be stored in the refrigerator for up to 5 days.
- Use fresh or frozen fruit, but thaw and drain frozen fruit first.
- For a gluten-free version, use certified gluten-free oats and flour.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg