What are Strawberry Rhubarb Crisp Bars made of?

Strawberry Rhubarb Crisp Bars are typically made with rolled oats, flour, brown sugar, melted butter, and a fruit filling of fresh strawberries and rhubarb. The base and topping are the same buttery crumble mixture, while the center is a juicy, tart-sweet blend of fruit enhanced with lemon juice and a touch of cornstarch for thickening.

Can I use frozen strawberries or rhubarb in crisp bars?

Yes, frozen fruit works great in this recipe! Just make sure to thaw it completely and drain any excess liquid to prevent sogginess in the crust. You may also want to add a little extra cornstarch (about ½ teaspoon) to the fruit mixture to help absorb the moisture during baking.

How do I keep Strawberry Rhubarb Crisp Bars from getting soggy?

To avoid a soggy base, chill the bars before slicing and use cornstarch in the fruit filling to thicken juices. You can also pre-bake the bottom crust for 5–7 minutes before adding the filling. Always let the bars cool completely in the pan—this helps the structure set properly.

Are Strawberry Rhubarb Crisp Bars healthy for breakfast?

While they do contain sugar and butter, these bars are relatively light compared to most desserts. Made with oats and fruit, they’re a great treat-style breakfast option—especially when served with plain Greek yogurt. You can reduce sugar and use coconut oil to make them even more breakfast-friendly.

Can I make Strawberry Rhubarb Crisp Bars gluten-free?

Absolutely! Swap the all-purpose flour with a 1:1 gluten-free baking blend and ensure your rolled oats are certified gluten-free. The result is still crisp, flavorful, and completely satisfying.

Do Strawberry Rhubarb Crisp Bars need to be refrigerated?

Yes, refrigeration is recommended. It helps the bars firm up for clean slicing and extends shelf life. You can keep them in the fridge for up to five days, or freeze them for up to three months.

Strawberry Rhubarb Crisp Bars – 7 Irresistible Reasons to Bake Now

Name: Strawberry Rhubarb Crisp Bars
Prep time: 15 min
Cook time: PT-488903H24M53S
Total time: PT-488903H24M53S
Cuisine: American
Ingredients: 1 cup rolled oats; ¾ cup all-purpose flour (plus up to 2 tbsp more if needed); ½ cup light brown sugar; ¼ tsp salt; 6 tbsp unsalted butter, melted; 1 cup fresh strawberries, diced; 1 cup fresh rhubarb, diced; 1 tbsp lemon juice; 1 tbsp granulated sugar, divided; 1 tsp cornstarch (optional)

Strawberry Rhubarb Crisp Bars

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These Strawberry Rhubarb Crisp Bars are sweet, tangy, and buttery with a crisp oat topping. Perfect for spring, they’re easy to make in one pan and ideal for breakfast, dessert, or snacking.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes (plus 1 hour chill time, optional)
Yield: 16 small bars or 8 large bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup rolled oats
¾ cup all-purpose flour (plus up to 2 tbsp more if needed)
½ cup light brown sugar
¼ tsp salt
6 tbsp unsalted butter, melted
1 cup fresh strawberries, diced
1 cup fresh rhubarb, diced
1 tbsp lemon juice
1 tbsp granulated sugar, divided
1 tsp cornstarch (optional)

Instructions

Preheat oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper.
In the pan, mix oats, flour, brown sugar, and salt.
Pour melted butter over the dry ingredients and mix until crumbly. If mixture is too wet, add 1–2 tbsp more flour.
Reserve ½ cup of the crumb mixture for the topping. Press the rest firmly into the bottom of the pan.
Toss strawberries and rhubarb with lemon juice, ½ tbsp granulated sugar, and cornstarch (if using).
Spread half the fruit over the crust. Sprinkle with the remaining sugar, then layer the rest of the fruit.
Sprinkle reserved crumb mixture over the top.
Bake for 35–40 minutes, until the top is golden and fruit is bubbling.
Cool completely in pan. Chill for 1 hour if possible before slicing.
Serve warm with ice cream or chilled for easy snacking.

Notes

For gluten-free version: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
For vegan: Replace butter with coconut oil.
Storage: Store in the refrigerator for up to 5 days, or freeze for up to 3 months.
Optional: Add chopped nuts to the topping for extra crunch or swap fruit combinations seasonally.

Find it online: https://recipesbyamelia.com/strawberry-rhubarb-crisp-bars/