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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 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16 bars
Author: Julie Chiou
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  • 1 ½ cups all purpose flour
  • 1 ½ cups rolled oats, regular or quick-cooking
  • 1 cup dark brown sugar
  • ¾ cup unsalted butter, cut into 7 or 8 chunks/cubes
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • Homemade strawberry rhubarb filling/jam or store-bought

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat oven to 350 °F 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 (192g) 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.

Recipe Notes

Source: Adapted from Baking Bites


Serving: 1 bar | Calories: 231 kcal | Carbohydrates: 36 g | Protein: 2 g | Fat: 9 g | Fiber: 1 g | Sugar: 22 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dessert
Cuisine: American
Keyword: bar recipe
Recipe Rating


Tuesday 13th of October 2015

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 :)

sue griffore

Thursday 25th of June 2015

what is the quantity of the jam you used please?


Sunday 28th of June 2015

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 :)

amanda @ fake ginger

Saturday 26th of May 2012

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!

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Friday 25th of May 2012

[...] I definitely missed the memo about rhubarb.  The thing is, I’ve never really loved the stuff.  I’m thinking of giving it another shot after looking at this stuff though: It would never have occurred to me to dress up greek yogurt this way. My uncle’s favorite… his birthday is the only time Grandma makes this one. This is the one I will most likely try.  For real. [...]

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Wednesday 23rd of May 2012

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