Can I use frozen fruit in this recipe?

Yes, frozen rhubarb and strawberries work well in these bars. Thaw and drain them thoroughly first, then toss with the cornstarch. That step alone prevents a watery filling. They'll bake up just as jammy as fresh fruit, with no adjustments to sugar or bake time needed.

Can I make these bars ahead of time?

Absolutely. Bake and cool the bars completely, then store them in the refrigerator for up to 5 days. For longer storage, freeze individual bars wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge before serving.

What size pan should I use?

This recipe is designed for a 9x13-inch pan. Using a different size will change the bar thickness and bake time. An 8x8-inch pan will yield thicker bars. Increase the bake time by 5-10 minutes and check for a deep golden topping and bubbling edges.

Can I reduce the sugar?

You can reduce the granulated sugar in the fruit filling by up to ¼ cup, but the bars will be more tart and the filling may be less jammy. Do not reduce the brown sugar in the crumble, as it contributes to the topping's texture and browning.

Strawberry Rhubarb Bars: Easy No-Roll Crumb Bars

Description

Strawberry rhubarb bars with an easy oat crumble crust and a jammy strawberry-rhubarb filling. No pre-cooking needed, just mix, press, and bake. Freezer-friendly and perfect for a simple dessert or snack.

Ingredients

Scale

3 cups chopped rhubarb (about 12 oz / 340g)

2 cups sliced strawberries (about 10 oz / 285g)

¾ cup granulated sugar (150g)

1½ tablespoons cornstarch (12g)

2 teaspoons vanilla extract

1 tablespoon orange zest (from 1 medium orange)

1½ cups all-purpose flour (190g)

1½ cups old-fashioned rolled oats (135g)

¾ cup packed light brown sugar (150g)

½ teaspoon fine salt

¾ cup unsalted butter, melted and cooled slightly (170g)

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Instructions

1. Heat oven to 350°F (175°C) and line a 9×13-inch pan with parchment, leaving overhang on two sides. Press two-thirds of the oat mixture firmly into an even layer, a flat-bottomed cup helps.

2. Toss chopped rhubarb and sliced strawberries with sugar, cornstarch, vanilla extract, and orange zest until no dry powder remains.

3. Scatter fruit over the crust in a single layer, then sprinkle the reserved crumb topping evenly across the top. Don’t press down.

4. Bake at 350°F for 42-48 minutes, until topping is deep golden and filling bubbles thickly around edges. Center fruit layer should read 200°F.

5. Place pan on cooling rack for 1 hour, then refrigerate at least 2 hours until set. Cut into bars.

Notes

For a nutty crunch, stir ½ cup toasted chopped pecans into the reserved crumble topping.

If using frozen fruit, thaw completely and drain well before tossing with cornstarch.

Cool melted butter to lukewarm before mixing, hot butter can make the crumble greasy.

The bars need a full chill to set the filling; cutting warm will cause a runny mess.

Store at room temperature up to 2 days or freeze up to 3 months. Reheat at 350°F for 10 minutes.

Prep Time: 15 min
Rest Time: 2 hours
Cook Time: 45 min
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 240 kcal
Sugar: 20 g
Sodium: 73 mg
Fat: 9 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 23 mg