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Strawberry Rhubarb Crumb Bars
4.6 from 75 votes

Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars combine tart rhubarb and sweet strawberries beneath a tender, buttery crumb topping. The bars have a soft, cake-like base made from butter, powdered sugar, eggs, and vanilla, balanced by fruit lightly tossed with brown sugar and flour. The streusel topping adds a crunchy texture and caramel notes that complement the juicy filling, making for a layered dessert with sweet and tangy flavors.

Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings: 16 servings
Calories: 212 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Crumb Topping
  • ½ cup unsalted butter gently melted and then cooled a bit (plus a bit more room-temperature butter to grease the pan
  • ¾ cup light brown sugar packed
  • ¼ teaspoon kosher salt Morton brand
  • 1¼ cup all-purpose flour
Bars
  • ½ pound rhubarb fresh, chopped (½" pieces
  • ½ pound strawberries hulled and sliced ¼" thick, fresh
  • 2 tablespoons light brown sugar packed
  • 1½ cups all-purpose flour divided
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt Morton brand
  • ¾ cup unsalted butter at room temperature
  • 1½ cups powdered sugar plus a bit more for dusting over the finished bars
  • 3 egg large
  • 2 teaspoons vanilla extract pure

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Lightly grease a 9'' square baking pan with butter, then line with a parchment paper sling, leaving an overhang on 2 sides. Butter and flour the parchment paper and pan, tapping out the excess flour. Set aside.
Crumb Topping
  1. Whisk together butter, brown sugar, and salt. Add flour and cut with a rigid pastry cutter or fork until large crumbs form. Refrigerate until ready to use.
Bars
  1. In a medium bowl, combine rhubarb, strawberries, brown sugar, and ¼ cup of the flour.
  2. In another medium bowl, whisk the remaining 1¼ cups of flour, baking powder, and salt.
  3. In a large bowl, using an electric mixer, beat butter and powdered sugar until light and fluffy. Then beat in the eggs, one at a time. With mixer on low, beat in vanilla, then the flour mixture.
  4. Spread batter evenly into prepared pan. Top with rhubarb and strawberry mixture, then top with streusel crumb topping. If you like to have some of the pretty red of the rhubarb and strawberries show on top (I do!), poke a few pieces up through the streusel.
  5. Bake 50-55 minutes, or until topping is golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached. If crumb topping is browning more than you like and the cake is not yet fully baked, lay a piece of foil loosely over the pan while it continues to bake.
  6. Remove pan from oven. Let bars cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan. Cut into bars; dust with powdered sugar if desired. Serve as is, or with dollops of fresh whipped cream.

Nutrition Information

Calories 212kcal (11%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 212

% Daily Value*

Calories 212kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.