Strawberry Rhubarb Crumb Bars
These strawberry rhubarb crumb bars have an irresistible crumb topping, a gooey fruit filling, and a tender cake.
My grocery store had a great sale on rhubarb and strawberries so I grabbed some having a pie in mind. After looking online, I found a recipe for these strawberry rhubarb crumb bars on A Farmgirl Dabbles that looked really tasty. The recipe was easy to make, made our house smell great, and put big smiles on my kids’ faces. We all enjoyed the sweet strawberries, cake, and crumb topping along with the tart bits of the rhubarb.
How to Make Strawberry Rhubarb Crumb Bars
Preheat the oven to 350 degrees. Coat a 8 x 8 baking dish with butter or cooking spray then line with parchment paper leaving a 2-inch overhang on 2 sides.
Make the crumb topping by combining the butter, brown sugar, cinnamon, and salt together until well combined. Add the flour and cut with a pastry cutter or fork until large crumbles form. Refrigerate until needed.
Prepare the fruit by combining the strawberries, rhubarb, brown sugar, and 1/4 cup of flour; mix well and set aside until needed.
Make the bars by combining the remaining flour with the baking powder, salt, and cinnamon; mix well.
With a stand mixer or hand mixer, beat the softened butter with the powdered sugar until light and fluffy. Beat in the eggs, one at a time along with the vanilla until creamy and smooth.
Add the flour mixture and mix until combined.
Spread into the prepared baking dish then top with the strawberry rhubarb mixture. Next, top with the prepared crumb topping. Side Note: Poke a few pieces of strawberries & rhubarb through the crumb topping so you’ll have pops of red, if desired.
Bake for 50-55 minutes, turning halfway through the baking time, or until a tester inserted inside the center comes out with just a few crumbs. Remove from the oven and cool completely on a wire rack.
Once cool, use the parchment overhangs to carefully remove the cake from the pan. Slice into bars then top with powdered sugar, if desired. Serve & enjoy.
Equipment
Ingredients
Crumb Topping:
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 1¼ cup flour
Fruit & Bars:
- ½ lb fresh strawberries, hulled & sliced
- ½ lb rhubarb, cut into small 1/2-inch pieces
- 2 tbsp brown sugar
- 1½ cups flour, divided
- ¾ tsp baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon
- ¾ cup unsalted butter, softened to room temperature
- 1½ cups powdered sugar
- 3 large eggs, room temperature
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees. Coat a 8 x 8 baking dish with butter or cooking spray then line with parchment paper leaving a 2-inch overhang on 2 sides.
- Make the crumb topping by combining the butter, brown sugar, cinnamon, and salt together until well combined. Add the flour and cut with a pastry cutter or fork until large crumbles form. Refrigerate until needed.
- Prepare the fruit by combining the strawberries, rhubarb, brown sugar, and 1/4 cup of flour; mix well and set aside until needed.
- Make the bars by combining the remaining flour with the baking powder, salt, and cinnamon; mix well.
- With a stand mixer or hand mixer, beat the softened butter with the powdered sugar until light and fluffy. Beat in the eggs, one at a time along with the vanilla until creamy and smooth.
- Add the flour mixture and mix until combined.
- Spread into the prepared baking dish then top with the strawberry rhubarb mixture. Next, top with the prepared crumb topping. Side Note: Poke a few pieces of strawberries & rhubarb through the crumb topping so you'll have pops of red, if desired.
- Bake for 50-55 minutes, turning halfway through the baking time, or until a tester inserted inside the center comes out with just a few crumbs. Remove from the oven and cool completely on a wire rack.
- Once cool, use the parchment overhangs to carefully remove the cake from the pan. Slice into bars then top with powdered sugar, if desired. Serve & enjoy.
The bars look so moist, fruity and buttery…love esp. that thick layer of crumble topping… just sensational! I didn’t see the quantity of flour for the topping though.
Angie,
Thank you!!! The recipe has been corrected. See what happens when I type a recipe while trying to make dinner?
-Pam
They look yummy and it’s about to be strawberry season here.
These bars look delicious.
I have so much rhubarb sitting in my fridge just waiting for me to bake with it! Now if only I could find the time… These bars look amazing!