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Strawberry Rhubarb Streusel Bars

A single, perfectly baked Strawberry Rhubarb Streusel Bars square showing a thick, bright red fruit layer beneath a golden, crumbly streusel topping.
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Make these easy, from-scratch bars featuring a buttery shortbread base, a sweet and tart strawberry rhubarb filling, and a crunchy oat streusel topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 2 cups chopped fresh rhubarb
  • 2 cups sliced fresh strawberries
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup rolled oats
  • 1/4 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Prepare the crust: In a medium bowl, combine 1 1/2 cups flour, 1/2 cup oats, 1/2 cup brown sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes.
  4. Prepare the filling: While the crust bakes, whisk together 1 cup granulated sugar, 1/4 cup flour, cornstarch, and cinnamon in a large bowl.
  5. Add the rhubarb and strawberries to the sugar mixture. Toss gently to coat. Stir in the vanilla extract and the egg until just combined.
  6. Spread the fruit filling evenly over the partially baked crust.
  7. Prepare the streusel topping: In a separate small bowl, combine the remaining 1/2 cup oats, 1/4 cup brown sugar, 1/4 cup flour, and 1/4 teaspoon salt. Cut in the remaining 3 tablespoons of cold butter until crumbly.
  8. Sprinkle the streusel topping evenly over the fruit filling.
  9. Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
  10. Let the bars cool completely in the pan on a wire rack, about 2 hours, before lifting them out using the parchment overhang and slicing into squares.

Notes

  • Chill the bars for at least 1 hour after cooling to room temperature before slicing for cleaner cuts.
  • If your rhubarb is very tart, you may add 1 extra tablespoon of granulated sugar to the filling mixture.
  • Use fresh, firm strawberries for the best texture in the baked bars.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-rhubarb-streusel-bars-recipe/