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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
Ingredients
- 1 ½ cups (188 g) all purpose flour
- 1 ½ cups (122 g) rolled oats, regular or quick-cooking
- 1 cup (220 g) dark brown sugar
- ¾ cup (170 g) 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
Instructions
- Preheat oven to 350 °F (177 °C) 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.1 1/2 cups (188 g) all purpose flour, 1 1/2 cups (122 g) rolled oats, 1 cup (220 g) dark brown sugar, 3/4 cup (170 g) unsalted butter, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla
- 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.Homemade strawberry rhubarb filling/jam or store-bought
- 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.
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!
Crumb tops are my favorite! Thanks!
Oh man, I SO have the same gut reaction when I see crumble topping on anything – get it in my face!! These sound amaaaaazing.
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!
Oh yum, Oh yum, Oh holy freakin’ YUM!!
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!
So pretty! And I am all about individualizing desserts in ramekins. :)
DYING to try these!! *pinned*
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!
Gorgeous bars, Julie! And I love that you used your ramekins for the leftovers. It’s absolutely genius.