Strawberry Rhubarb Crumb Bars


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

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins
Serves 16     adjust servings

These strawberry rhubarb crumb bars are deliciously soft and buttery with a yummy streusel topping!


  • 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


  1. Preheat oven to 350 degrees and grease a 11 x 7" baking pan. Set aside.
  2. In a food processor, combine flour, oats, brown sugar, butter, baking soda, salt, and vanilla until the mixture resembles coarse crumbs.
  3. 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.
  4. 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.
  5. Bake for 30-35 minutes or until golden brown. Cool completely before slicing.
  6. 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

Recipe Notes

Source: Adapted from Baking Bites



Posted on May 21, 2012

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  1. 05/21/2012 at 8:14 am

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

  2. 05/21/2012 at 9:14 am

    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!

  3. 05/21/2012 at 9:29 am

    DYING to try these!! *pinned*

  4. 05/21/2012 at 9:32 am

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

  5. 05/21/2012 at 9:49 am

    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!

  6. 05/21/2012 at 10:04 am

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

  7. 05/21/2012 at 10:23 am

    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!

  8. 05/21/2012 at 10:52 am

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

  9. 05/21/2012 at 10:54 am

    Crumb tops are my favorite! Thanks!

  10. 05/21/2012 at 11:35 am

    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!

  11. 05/21/2012 at 2:37 pm

    Yum! These sounds great!

  12. 05/21/2012 at 3:01 pm

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

  13. 05/21/2012 at 3:14 pm

    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!

  14. 05/21/2012 at 3:40 pm

    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!

  15. 05/21/2012 at 4:07 pm

    i adore the strawberry and rhubarb combination!

  16. 05/21/2012 at 5:15 pm

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

  17. 05/21/2012 at 8:00 pm

    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 :)

  18. 05/22/2012 at 12:31 am

    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!!

  19. 05/22/2012 at 9:00 am

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

  20. 05/22/2012 at 10:14 am

    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!

  21. 05/22/2012 at 10:36 am

    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!

  22. 05/22/2012 at 4:15 pm

    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!

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

  24. 05/22/2012 at 11:22 pm

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

  25. 05/23/2012 at 12:30 am

    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!

  26. 05/23/2012 at 7:25 am

    Sounds delish. I love strawberry rhubarb!!

  27. 05/26/2012 at 1:03 am

    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!

  28. sue griffore
    06/25/2015 at 7:12 pm

    what is the quantity of the jam you used please?

    • Julie
      06/28/2015 at 5:35 pm

      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 :)

  29. Joanna
    10/13/2015 at 6:33 pm

    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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