Sweet, tart, buttery, and totally irresistible.
Hey hey!
If you love strawberry rhubarb pie but don’t want to deal with crust, these Strawberry Rhubarb Crisp Bars are gonna be your new favorite. They’ve got all the flavors you want—juicy fruit filling, buttery oat crust, golden crumb topping—just in a super simple, sliceable bar.
They’re easy to pack up for picnics, potlucks, or just to snack on throughout the week. You don’t need a mixer, and the same dough works for the crust and topping. Let’s get baking.
🍓 Servings & Time
- Servings: 9–12 bars
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cool Time: 1 hour (important for clean slicing)
- Total Time: About 2 hours including cooling
❤️ Why I Love This Recipe
This one came from a day when I had too much rhubarb and not enough motivation for pie dough. The result? These crisp bars that are way easier and honestly just as good. The oats give it a cozy texture, and the jammy filling is the perfect mix of sweet and tangy.
- One bowl for the crust & crumble
- Perfectly balanced sweet and tart
- Portable and easy to slice
- Just the right amount of buttery crunch
- Freezes well for later
🔬 Why This Recipe Works (Quick Science)
- Oats + flour create a crumbly base that holds together once baked and cooled.
- Butter binds the crust and crisps up in the oven for that golden texture.
- Strawberries add sweetness, while rhubarb brings the tart punch.
- Cornstarch thickens the filling, so the bars hold together without being runny.
🧠 Meal Plan Ideas
- Serve as a sweet breakfast bar with yogurt
- Great for dessert with coffee or tea
- Slice and pack for a picnic or road trip snack
- Freeze individually to grab anytime
⚠️ Common Mistakes to Avoid
- Not letting it cool before slicing – they’ll fall apart!
- Skipping parchment paper – makes it hard to get clean bars out
- Overmixing the crust – just press together until crumbly
- Too much fruit – overfilling leads to soggy bottoms
🍓 What You’ll Need
For the crust + topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup light brown sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter (1 stick), melted
For the filling:
- 1½ cups diced rhubarb (½-inch pieces)
- 1½ cups chopped strawberries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
🧰 Tools You’ll Need
- 8×8-inch baking pan
- Parchment paper
- Large mixing bowl
- Spoon or spatula
- Small saucepan (optional)
- Knife and cutting board
- Measuring cups and spoons
🔁 Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free flour blend and certified gluten-free oats
- Dairy-free: Use coconut oil or vegan butter instead of butter
- Fruit swaps: Try raspberries, blueberries, or apples
- Spice it up: Add ginger or nutmeg for a little twist
⏳ Make-Ahead Tips
- Make and bake the bars up to 2 days ahead
- Store in the fridge for easy grab-and-go treats
- Freeze for up to 3 months—just thaw overnight in the fridge
👣 Step-by-Step Instructions
Step 1: Mix the crust and crumble
In a large bowl, stir together flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and mix until crumbly and evenly moistened.
Step 2: Press crust into the pan
Line an 8×8-inch baking pan with parchment paper. Press about ⅔ of the oat mixture firmly into the bottom to form the crust.
Step 3: Make the fruit filling
In a bowl, mix the chopped strawberries, diced rhubarb, sugar, cornstarch, lemon juice, and vanilla until fruit is coated and glossy.
Step 4: Add the filling on top
Spread the fruit filling evenly over the crust, making sure to cover all the way to the edges.
Step 5: Sprinkle on remaining crumble
Take the remaining oat mixture and sprinkle it evenly over the fruit, pressing down lightly with your hands.
Step 6: Bake
Bake at 375°F for 38–42 minutes until the top is golden and fruit is bubbling around the edges.
Step 7: Cool and slice
Let the bars cool completely in the pan—at least 1 hour—before lifting them out and slicing into squares.
🧊 Leftovers & Storage Tips
- Store bars in an airtight container in the fridge for up to 5 days
- Freeze in layers separated by parchment for up to 3 months
- Best enjoyed at room temp or slightly warmed
🔢 Exact Macros (Per bar, based on 9 bars)
- Calories: 220
- Protein: 2g
- Fat: 9g
- Carbs: 33g
- Fiber: 2g
- Sugar: 17g
🍨 What to Serve With
- Vanilla ice cream
- Whipped cream
- A drizzle of honey or maple syrup
- Greek yogurt for breakfast vibes
- Iced coffee or cold brew
❓ FAQ
Can I make these gluten-free?
Yes! Use a gluten-free flour blend and certified gluten-free oats.
Can I use frozen fruit?
You can, but thaw and drain it first or your bars may get too watery.
How do I keep the crust from getting soggy?
Make sure your fruit isn’t overly juicy and don’t skip the cornstarch!
Can I double the recipe?
Totally. Use a 9×13 pan and bake a bit longer—about 45–50 minutes.
Time to Bake!
These Strawberry Rhubarb Crisp Bars are the kind of dessert that feels homemade in the best way—just sweet enough, just rustic enough, and perfect for any occasion (or no occasion at all). Give them a go, and let me know what you think! I’d love to hear how they turned out for you. 🍓💬
