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Stacked Strawberry Rhubarb Almond Crumble Bars on a white cloth
4.67 from 3 votes
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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.