Rhubarb Strawberry Crisp Bars

Name: Rhubarb Strawberry Crisp Bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 bars
Ingredients: 2 cups rhubarb, chopped; 2 cups strawberries, hulled and sliced; 1 cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 cup rolled oats; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup unsalted butter, melted; 1/4 teaspoon salt

Highlighted under: Sweet Treats & Homemade Desserts

I absolutely love these Rhubarb Strawberry Crisp Bars! They strike the perfect balance between sweet and tart, with a delightful crunch that keeps me coming back for more. The combination of fresh rhubarb and juicy strawberries creates a burst of flavor that is simply irresistible. Plus, the ease of making them means I can whip up a batch whenever I crave a delicious treat. Whether it's for a picnic or just a cozy evening at home, these bars never disappoint.

Created by

Lena

Last updated on 2026-02-05T15:26:27.969Z

When I first experimented with these Rhubarb Strawberry Crisp Bars, I wasn't sure how the tartness of rhubarb would pair with the sweetness of strawberries. After several trials, I discovered that combining both fruits not only brightens the flavor but also enhances the texture. I love incorporating a bit of vanilla into the filling; it rounds out the taste beautifully.

One key tip I learned is to make sure the rhubarb is tender before mixing it with the strawberries. A quick simmer with a dash of sugar softens it just enough. The texture of the crisp topping is equally important; I use a mix of oats and flour for that perfect crunchy bite that contrasts wonderfully with the tender fruit.

Why You'll Love These Bars
The sweet-tart combination is addictive and refreshing.
A crunchy topping compliments the soft fruit filling perfectly.
They can easily be made ahead of time for gatherings.

Choosing the Best Fruit

When selecting rhubarb, look for firm stalks with a vibrant color, preferably a mix of red and green. Avoid any that appear limp or wilted, as they won't provide the ideal texture and flavor. Fresh strawberries should be bright red, plump, and fragrant; choose ones with their green caps intact for the best flavor. For a twist, you can substitute blueberries or blackberries for a fun color palette and flavor variation, but keep in mind that these may alter the sweetness-tartness balance slightly.

The fruit combination in these bars serves a dual purpose: rhubarb adds that tart zing, while strawberries bring a sweet juiciness. If you can't find fresh strawberries during off-seasons, frozen strawberries work just as well—just be sure to thaw them and drain excess moisture before mixing to avoid a soggy filling.

Perfecting the Crisp Topping

The crisp topping is essential for getting that delightful crunch against the soft filling. Make sure to mix the dry ingredients thoroughly before adding the melted butter to ensure even distribution. If the mixture looks too dry, add a teaspoon of water or extra melted butter until you achieve a crumbly texture. It’s important not to press it down too firmly in the baking dish; you want it to remain airy to create a light crunch when baked.

For an added flavor twist, consider incorporating crushed nuts or coconut flakes into the crisp topping mix. Pecans or walnuts can add a lovely nuttiness and texture, while shredded coconut can elevate the tropical notes in the bars. Just remember to adjust the bake time slightly if you're adding more ingredients—keep an eye on the topping for that golden brown color as a sign of readiness.

Serving and Storing Tips

These Rhubarb Strawberry Crisp Bars are best served warm, allowing the filling to be slightly gooey and the topping crisp. I recommend waiting about 10 minutes after baking; it makes cutting them into bars easier and gives the filling a chance to settle. You can serve them as they are or add a scoop of vanilla ice cream on top for a decadent dessert.

If you're looking to store leftovers, these bars keep well in an airtight container at room temperature for up to three days, or in the fridge for up to a week. For longer storage, freeze them in individual portions wrapped tightly in plastic wrap. When you're ready to enjoy them, allow to thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) for about 10 minutes for a fresh-baked taste.

Ingredients

For the filling

2 cups rhubarb, chopped
2 cups strawberries, hulled and sliced
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the crisp topping

1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1/4 teaspoon salt

Instructions

Prepare the filling

In a medium saucepan, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Cook over medium heat until the mixture starts to bubble and thicken, about 10 minutes. Remove from heat and set aside.

Make the crisp topping

In a large bowl, mix together the rolled oats, flour, brown sugar, melted butter, and salt until crumbly. Reserve about 1 cup of this mixture for topping.

Assemble the bars

Preheat your oven to 350°F (175°C). Press the remaining crisp mixture into the bottom of a greased 9x13 inch baking dish. Pour the rhubarb-strawberry mixture over the crust, then sprinkle the reserved crisp topping on top.

Bake and cool

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown. Allow to cool for at least 10 minutes before cutting into bars.

Pro Tips

For a fun twist, try adding a pinch of cinnamon to the crisp topping for extra flavor.

Adjusting the Sweetness

To cater to your taste preferences, feel free to adjust the sugar levels in the filling. If you're using particularly sweet strawberries, you might be able to cut down the granulated sugar by up to 1/4 cup without sacrificing flavor. For those who prefer a more tart bar, consider adding a splash of lemon juice to the fruit mixture to enhance the tanginess.

For a refined sugar alternative, you can substitute coconut sugar or maple syrup, keeping in mind that this might slightly alter the overall flavor and texture of the filling. Be wary of the additional moisture if using liquid sweeteners—balance it with a touch more cornstarch if necessary to ensure the filling sets properly.

Baking Challenges and Solutions

If you notice the topping browning too quickly while baking, you can tent the dish with aluminum foil during the last 10 minutes to prevent burning. This helps maintain that perfect golden color while allowing the bars to bake through. Conversely, if the topping doesn't seem to be browning at all, you can broil them for a minute or two—just monitor closely to avoid burning the edges.

Another common issue is a runny filling. To prevent this, ensure your fruit filling is bubbling and thickening before you add it to the baking dish. If you end up with a gooey mess, temporarily freeze the bars after cooling, then serve them as a delightful, frozen treat, which offers a refreshing summer option!

Customization Ideas

For those who want to experiment, consider adding spices like cinnamon or ginger to the crisp topping for an aromatic boost. This can introduce a warm, comforting flavor that complements the fruit beautifully, especially in the fall. You could also swap out half of the oats for almond flour for a gluten-free crisp topping, but adjust the butter accordingly to ensure the right crumble consistency.

Another fun variation is to layer the filling with a cream cheese spread before adding the crisp topping. This gives the bars a delicious creaminess that contrasts well with the fruit filling. Just ensure to soften the cream cheese and blend in a bit of sugar for sweetness, spreading it evenly over the fruit layer before topping with the crisp.

Questions About Recipes

→ Can I use frozen rhubarb or strawberries?

Yes, you can use frozen fruit, but be sure to thaw and drain excess liquid before using.

→ How should I store the bars?

Store them in an airtight container in the refrigerator for up to 5 days.

→ Can I freeze these bars?

Absolutely! Wrap individual bars in plastic wrap, then store them in a freezer bag for up to 3 months.

→ What can I substitute for butter?

You can use coconut oil or apple sauce for a dairy-free version, though it may change the flavor slightly.