• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Dessert / Strawberry Rhubarb Crumble Bars

Strawberry Rhubarb Crumble Bars

April 22, 2024 Leave a Comment

96 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Stacked Strawberry Rhubarb Almond Crumble Bars on a white cloth

Strawberry Rhubarb Crumble Bars are made with a buttery almond crust and crumble topping.  Filled with spring rhubarb and strawberries.

Rhubarb + Strawberries = Spring!  Spring Rhubarb stirs up memories of my grandma’s strawberry rhubarb pie and her strawberry rhubarb jam (best!) on her homemade rolls.  How I miss that wonderful lady.  

Rhubarb can be hard to find.  If you’re lucky, you have a large rhubarb bush tucked away in your yard. If not, start snooping around your neighbor’s yard.  Maybe they have enough to share.  If not, look for a farmers market or start bugging your local grocery store produce department. 

Why I love Strawberry Rhubarb Crumble Bars

  • Top reason – They are buttery and delicious 
  • So easy to make and much easier than a pie.
  • The tart strawberry and rhubarb filling goes so well with a buttery almond crust
  • Serve hot with a scoop of vanilla ice cream.
  • Cool the bars after baking then cut into bars for the perfect finger food snack.
  • Memories!

Almond Crumble Topping

crumble ingredients in a bowl with butter cubes and an egg
Parchment lined baking pan with crumble mixture
  • Preheat the oven to 350°F. Lightly grease or spray a 13×9 inch pan and set aside or line with parchment paper.
  • In a medium bowl whisk the sugar, flour, baking powder, and salt. Using a pastry cutter or a food processor fitted with a metal blade, blend or pulse in the butter until the mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together but is still crumbly.
  • Firmly press 2/3 of the crumble mixture into the prepared pan. Set aside.  If you want a thicker crust, press 3/4 of the crumble into the pan.  Reserve the remaining crumble to the top layer. 

 

Strawberry Rhubarb Filling

Chopped strawberries and rhubarb in a bowl with a cutting board orange and zest
Pressed crumble mixture in bottom on pan with strawberry rhubarb filling
Baking pan with unbaked strawberry rhubarb crumble
  • Cut rhubarb and strawberries into small pieces (approx. 1/2-inch). In a large mixing bowl whisk together the sugar and cornstarch. Add the orange juice, zest, almond extract, and prepared fruit. Toss to combine.
  • Pour the fruit over the crust and spread evenly.
  • Crumble the remaining topping over the fruit. If you want larger crumble pieces press the dough with your hands to form larger clumps.
  • Bake for 40-45 minutes or until the fruit begins to bubble through the crumble topping and the topping is beginning to brown. Cool completely.

The Drizzle

Uncut Strawberry Rhubarb Almond Crumble Bars drizzled with glaze.
Cut Strawberry Rhubarb Almond Crumble Bars
  • Once the bars have completely cooled then whisk together the icing ingredients then drizzle over the top of the bars.  
  • Let the glaze harden over a bit then cut these delicious suckers into large squares…if you’re counting calories, cut them into small squares.  😉

 

Just a few tips:

  • Bars can be frozen.  HOWEVER, they have a tendency to soften if frozen or refrigerated.  I think they are best the day they are baked.
  • If you are gluten-free, replace the all-purpose flour with almond flour.  
  • Nut allergies?  No problem.  Just omit the almond flour and use 3 cups of all-purpose flour.  Omit the almond extract and use vanilla.
  • In the case, rhubarb isn’t available, use all strawberries or use a blend of fresh berries.
Stacked Strawberry Rhubarb Almond Crumble Bars on a white cloth
4.67 from 3 votes
Print

Strawberry Rhubarb Crumble Bars

Strawberry Rhubarb Crumble Bars are made with a buttery almond crust and crumble topping.  Filled with fresh rhubarb and strawberries, this easy dessert bars recipe is the perfect fruity and sweet treat for spring.

Course Dessert
Cuisine American
Keyword Rhubarb, rhubarb and strawberries, strawberry rhubarb, Strawberry Rhubarb Crumble Bars
Prep Time 20 minutes
Cook Time 19 minutes
Servings 16 bars
Calories 325 kcal
Author Janet Barton

Ingredients

Crust and Crumble

  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter cold cut into cubes
  • 1 egg large, lightly beaten

Strawberry Rhubarb Layer

  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup orange juice
  • zest from 1 orange
  • 1 tsp almond extract
  • 2 cups rhubarb cut into small pieces approx 1/2-inch
  • 2 cups strawberries cut into small pieces approx 1/2-inch

Icing

  • 1 cup powdered sugar
  • ½ teaspoon almond extract
  • 2-4 tablespoon Cream more or less for desired consistency

Instructions

Crust and Crumble

  1. Preheat the oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13×9 inch pan and set aside.
  2. In a medium bowl whisk the sugar, flour, baking powder, and salt. Using a pastry cutter or a food processor fitted with a metal blade, blend or pulse in the butter until the mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together but is still crumbly. Firmly press 2/3 of the crumble mixture into the prepared pan. Set aside.

Fruit Layer

  1. In a large mixing bowl whisk together the sugar and cornstarch. Add the orange juice, zest, almond extract, rhubarb and strawberries and toss to combine. Pour the fruit over the crust and spread evenly. Crumble the remaining topping over the fruit. If you want larger crumble pieces press the dough with your hands to form larger clumps.
  2. Bake for 40-45 minutes or until the fruit begins to bubble through the crumble topping and the topping is beginning to brown. Cool completely. Whisk together the icing ingredients then drizzle over the top of the bars.

Recipe Notes

  • You can use chopped frozen fruit if fresh rhubarb and strawberries aren't available. Do not thaw before macerating in sugar.
  • If you are gluten-free, replace the all-purpose flour with almond flour.  
  • Nut allergies?  No problem.  Just omit the almond flour and use 3 cups of all-purpose flour.  Omit the almond extract and use vanilla.
  • In the case, rhubarb isn't available, use all strawberries or use a blend of fresh berries.
  • Feel free leave off the drizzle less for a slightly less sweet treat without as much sugar.
  • Keep the bars in a container with a lid, and store in the refrigerator for up to 5 days.
  • Bars can be frozen.  HOWEVER, they have a tendency to soften if frozen or refrigerated.  I think they are best the day they are baked.
Nutrition Facts
Strawberry Rhubarb Crumble Bars
Amount Per Serving (1 bar)
Calories 325 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g40%
Trans Fat 1g
Cholesterol 43mg14%
Sodium 180mg8%
Potassium 133mg4%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 28g31%
Protein 4g8%
Vitamin A 425IU9%
Vitamin C 14mg17%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

You May Also Love

baked tarts with fork
Easy Fresh Berry Puff Pastry Tarts on a cooling rack with white cloth
rustic blackberry shortcake on wood board topped with whipped cream
Berry Beet Smoothie in a glass on a white plate

 

 

 

 

 

 

 

 

 

 

 

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Related

Filed Under: Dessert Tagged With: rhubarb, strawberry rhubarb crumble, strawberry rhubarb crumble bars

Previous Post: « Chocolate Half Moon Cookies
Next Post: Chocolate Drop Cookies »

Reader Interactions

4.67 from 3 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread

  • Several chocolate drop cookies on white background Chocolate Drop Cookies

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies

  • Rustic Strawberry Rhubarb tarts

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

  • fried ice cream with spoonful taken out with honey and berries Fried Ice Cream

  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread

  • Homemade Buttermilk Ricotta

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Fresh Herb Crockpot Turkey Breast with Brown Butte Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautéed browned butter pears....

https://www.simplysogood.com/fresh-herb-crockpot-turkey-breast-with-brown-butter-pears/
These strawberry rhubarb crumble bars will take yo These strawberry rhubarb crumble bars will take you straight to dessert paradise! 🥰⁠🍓
.⁠
Sweet-tart love in every bite, they’re the perfect treat for sunny days and cozy nights. Grab a bar and let’s indulge in this fruity delight!⁠
.⁠
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!
⁠
#rhubarbseason #homemadewithlove #dessertclub #strawberryrhubarb #strawberryrhubarbpie #strawberrycrumble #strawberryrhubarbcrumble
Baking up some homemade magic with my no-knead Lem Baking up some homemade magic with my no-knead Lemon Rosemary Gruyere bread!
•
This recipe is as easy as pie (or should I say bread?), bringing the flavors of tangy lemon, fragrant rosemary, and oh-so-melty Gruyere to life. 🍋🍞🌱
•
Click the link in my bio to read through these helpful tips that will make your homemade bread a melt-in-your-mouth success!

#homemadebread #nokneadbread #gruyerebread #lemoncheesebread #cheesebread #homemadecheesebread
Starting the day off right with these indulgent no Starting the day off right with these indulgent no-knead brioche morning buns! 🤎 There’s just something about the buttery, flaky brioche and the sweet cinnamon swirl that makes mornings extra special.
•
The base dough recipe for no-knead brioche morning buns is a buttery no-knead dough that is refrigerated overnight. The chilled dough is very easy to roll, fill, slice, and bake.
•
So go ahead, treat yourself to something delicious and let these buns brighten up your day! 

The recipe link is in my Instagram bio!

#MorningTreats #BriocheLove #SweetIndulgence #cinnamonsugar #cinnamonandsugar #morningbuns
No fancy Ice Cream Maker — no problem! 🍦🍨 No fancy Ice Cream Maker — no problem! 🍦🍨 This no churn Strawberry Raspberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.
•
Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade! 🍓
•
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!

#nochurnicecream #homemadeicecream #strawberryicecream #raspberryicecream #kidfriendlyrecipes #simplerecipes
These chewy peanut butter bars have been a family These chewy peanut butter bars have been a family favorite for decades! Peanut butter cookies layered with chocolate and a delicious peanut butter glaze! 🥜🍫
•
Trust me, your family will LOVE them!
•
Click the link in my bio to read through these helpful tips that will make your peanut butter bars a melt-in-your-mouth success!

#peanutbutterbars #peanutbuttercookies #pbbars #peanutbutterchocolate #peanutbutterlover #pbandchocolate
Start your day off on a flaky note with these skys Start your day off on a flaky note with these skyscraper buttermilk biscuits!
These melt-in-your-mouth treats are the perfect indulgence for breakfast, brunch, or anytime you’re craving something buttery and delicious.
•
So go ahead, treat yourself to these heavenly delights and savor every flakey, buttery bite with me!
•
The recipe link is in my Instagram bio!

#butterybiscuits #homemadeisbest #breakfastindulgence #brunchgoals
Sharing my famous Lemon Curd Recipe! 🍋🌼💛 Sharing my famous Lemon Curd Recipe! 🍋🌼💛 The one that everyone says I should sell at farmers markets — nah! I’ll just share the recipe with you all instead!
•
I love lemon curd, and use it for so many things!!
🍰 Layered in a cake
🍦 Swirled into ice cream
🍪 Smashed between cookies
☀️ Filled inside scones

The possibilities are endless!! Give this recipe a try by clicking the link in my Instagram bio! And if you’d like the recipes for my other lemon curd inspired goodies, they’re all linked in my Instagram stories!

#lemoncurd #lemoncurdcake #lemoncurdicecream #lemonicecream #lemondessert #lemoncurdrecipe
Have you ever tried an olive oil cake!? 🍰 They Have you ever tried an olive oil cake!? 🍰 They are incredibly soft and moist — you gotta give it a try!
•
This citrus olive oil cake recipe features a tart lemon curd filling and a rich mascarpone frosting. Then we gently add flowers for beautiful decoration. It is an impressive looking and mouth-watering dessert that’s perfect for any special occasion! 🍋🤍🌼

Recipe is linked in my Instagram bio!

#oliveoilcake #oliveoilcakes #lemoncurdcake #mascarponefrosting #mascarponeicing
Follow on Instagram
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread posted on September 19, 2018

  • Several chocolate drop cookies on white background Chocolate Drop Cookies posted on May 20, 2024

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies posted on April 5, 2024

  • Rustic Strawberry Rhubarb tarts posted on April 12, 2019

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk posted on June 3, 2020

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting posted on February 8, 2025

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade posted on June 22, 2018

  • fried ice cream with spoonful taken out with honey and berries Fried Ice Cream posted on May 4, 2025

  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread posted on August 20, 2024

  • Homemade Buttermilk Ricotta posted on April 15, 2013

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2025 Janet Barton
Privacy Policy

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.