Strawberry Rhubarb Crumb Bars

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    I love crumb bars. They’re so easy to make and I’m crazy over the streusel crumb topping. Anytime I see crumb toppings on a dessert, I immediately want to shove the dessert in my face and then I realize it’s so unlady-like but who’s judging, right? I know everyone loves a good crumb topping every now and then especially when the fruity center is smushed in the middle.

    With all the fabulous recipes I’ve seen all over the web, it’s hard to miss that it’s strawberry season. With strawberry season, it seems that the perfect pairing with strawberry is rhubarb. The two together equals a happy marriage of flavor. To me, it’s such a summery combination. It reminds me that summer is right around the corner and I love summer and sunshine!

    The strawberry rhubarb filling in this dessert came from one of my purchases when I was at a Tastefully Simple party. They had the strawberry rhubarb spread passed around and I seriously could not stop eating it. It was fantastic. I bought 3 jars of it. I gave two away, one to a coworker and one to Jason’s parents. I had my jar sitting in the fridge for quite sometime and I’m so glad I unintentionally saved it for this. No joke, I ate 3/4 of the pan. Jason probably only had two bars, me? I had this for breakfast, lunch, and dinner. It was one of the most addicting desserts I’ve ever made.

    I loved how soft and buttery the bars were. Now in addition to these bars, you see ramekins. I had leftover crust and topping so I made them into individual crumbles and they were just as good!

    Strawberry Rhubarb Crumb Bars

    These strawberry rhubarb crumb bars are deliciously soft and buttery with a yummy streusel topping!
    Prep Time: 15 mins
    Cook Time: 35 mins
    Total Time: 50 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 16
    Calories: 231kcal
    Author: Julie Chiou
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    • 1 1/2 cups all purpose flour
    • 1 1/2 cups rolled oats, regular or quick-cooking
    • 1 cup dark brown sugar
    • 3/4 cup unsalted butter, cut into 7 or 8 chunks/cubes
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp vanilla
    • Homemade strawberry rhubarb filling/jam or store-bought, I used the Tastefully Simple one


    • Preheat oven to 350 degrees and grease a 11 x 7" baking pan. Set aside.
    • In a food processor, combine flour, oats, brown sugar, butter, baking soda, salt, and vanilla until the mixture resembles coarse crumbs.
    • Set aside about 1 1/2 cups of the crumb mixture. Pour remaining crumb mixture to the bottom of the prepared pan and spread evenly. Press the crumb mixture down.
    • Using an offset spatula, spread the fruit filling in an even coat on top of the crumb crust. Then with the reserved crumb mixture, crumble it on top of the fruit filling.
    • Bake for 30-35 minutes or until golden brown. Cool completely before slicing.
    • To make these in ramekins, just follow the steps above. Press the crumb mixture into the ramekins then put the filling in and use a spoon to spread it around. Crumble the rest of the crumbs on top. Bake for 25-30 minutes, or until golden brown.


    Source: Adapted from Baking Bites
    *Nutrition facts are an estimate and not guaranteed to be accurate.
    Nutrition Facts
    Strawberry Rhubarb Crumb Bars
    Amount Per Serving (1 Serving)
    Calories 231 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Carbohydrates 36g12%
    Fiber 1g4%
    Sugar 22g24%
    Protein 2g4%
    * Percent Daily Values are based on a 2000 calorie diet.


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  • Chung-Ah | Damn Delicious says:

    Gorgeous bars, Julie! And I love that you used your ramekins for the leftovers. It’s absolutely genius.

  • Rachel @ Baked by Rachel says:

    lol eating 3/4 of the pan is something I’d do. We’d be trouble together. Next year I need to get on the rhubarb bus!

  • Lauren says:

    DYING to try these!! *pinned*

  • Tara @ Chip Chip Hooray says:

    So pretty! And I am all about individualizing desserts in ramekins. :)

  • Gina @ Running to the Kitchen says:

    I wish I had enough ramekins to make stuff like this exclusively in them b/c they’re immediate portion control. Otherwise, I’d end up in the same 3/4 of the pan club!

  • Megan {Country Cleaver} says:

    Oh yum, Oh yum, Oh holy freakin’ YUM!!

  • amy @ fearless homemaker says:

    yum, these sound delicious. I’m all over any recipe that allows me to use the fresh, local strawberries that are everywhere these days in nashville!

  • Anna @ hiddenponies says:

    Oh man, I SO have the same gut reaction when I see crumble topping on anything – get it in my face!! These sound amaaaaazing.

  • Stephanie says:

    Crumb tops are my favorite! Thanks!

  • sally @ sally's baking addiction says:

    Anything with “crumb” or “streusel” in the title has me weak at the knees. And something about a crumb, fruity dessert makes me think it’s ok + healthy to eat for every meal. I would’ve DEFINITELY ate 3/4 of the pan too Julie!

  • Michelle @ Blogitness says:

    Yum! These sounds great!

  • Kathryn says:

    Definitely not unladylike to shove crumb desserts in your face in my opinion. I’m with you all way. Great combination of flavours.

  • Cassie says:

    Oh I love crumb bars too. And the strawberries are so stinking good already this year. Put some crumbly topping on anything and I ‘m all about it. Love this!

  • Georgia @ The Comfort of Cooking says:

    I love all the rhubarb I’m seeing lately – I’ve got to get my hands on some, too! These bars look so great, Julie! Good for breakfast or dessert. Thanks for sharing. Also, I’m having a ChicWrap giveaway today that you should enter!

  • Lynna says:

    i adore the strawberry and rhubarb combination!

  • Jackie @ Domestic Fits says:

    More things need streusel toppings, seriously WHY isn’t it an option on everything I eat?

  • Tracey says:

    Rhubarb is one of my favorite spring treats and sadly I haven’t found any yet this year. I need to find some soon! Your crumb bars look heavenly :)

  • Deborah says:

    I seriously have a ton of homemade strawberry rhubarb jam, and I think this would be a great way to use some of it up!!

  • Sally @ Spontaneous Hausfrau says:

    I love this short ingredient list!! I just may “accidentally” make these this morning!

  • Leah | So, How's It Taste? says:

    These bars look gorgeous! You’re right about it being strawberry season. I’ve gone twice now to pick strawberries and I have tons of them. Two ice creams in the works and of course dessert. I may have to make your crumb bars, too!

  • Mercedes says:

    These look fantastic Julie! I am dying to get my hands on some rhubarb while it is still around! But using a jam is a great idea and that streusel topping is calling my name!

  • KitchenSisters says:

    I just love the combination strawberry-rhubarb, and crumb toppings are delicious. No doubt that this dessert will taste awsome. I am certainly going to try this one!

  • Erin @ Dinners, Dishes, and Desserts says:

    These looks incredible! I love strawberry rhubarb together. And everyone loves a crumb topping!

  • Stephaie @ Eat. Drink. Love. says:

    WHY have I not tried baking with rhubarb yet?! These bars look amazing!

  • Stephanie @ Macaroni and Cheesecake says:

    These are gorgeous!! I love crumbles too and bet these bars would become a favorite of mine. Great idea to make them into individual crumbles in the ramekins!

  • Aimee @ ShugarySweets says:

    Sounds delish. I love strawberry rhubarb!!

  • amanda @ fake ginger says:

    OMGIWANT! I’ve never seen rhubarb spread in a jar but I’ll be on the lookout now! Our local rhubarb farm is doing a “pick-your-own” next weekend so maybe I need to get out there and grab some. I want to make these badly!

  • sue griffore says:

    what is the quantity of the jam you used please?

    • Julie says:

      I want to say I used about 2/3 cup to 1 cup. I would start out with 2/3 and see if that’s enough for you to spread it across everything. If not, add more :)

  • Joanna says:

    I didn’t think they could be THAT good as you raved about them….but OMG they are WICKED! As I stuffed my face I was already thinking about the next batch & what to use as a filling. I made this one with rhubarb & raspberries (from my garden) that I stewed up for a while. I’m thinking peaches, blueberries, apples…and somehow a chocolate layer. Plus on top,some ground nuts mixed in (healthier you know!). I see many batches in my future :)

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