Strawberry-Rhubarb Crumble Bars

The sweetness of strawberries plays off tart rhubarb in this delectable crumb bar, perfect for a summer picnic.

24 min.
34 min.



1. In a medium saucepan, combine rhubarb, strawberries and lemon juice. Bring to a simmer over medium heat. Cover and cook for 8 to 10 minutes or until fruit is softened.

2. Stir together granulated sugar and cornstarch; stir into fruit mixture. Bring to a simmer. Cook and stir over medium heat about 1 minute or until mixture thickens. Remove from heat. Set aside to cool slightly.

3. Preheat oven to 375˚F. In a large bowl, beat together flour, oats, butter, brown sugar, baking soda and salt with an electric mixer until crumbly. Reserve 1 1/2 cups mixture for topping; press remaining mixture into bottom of an ungreased 13x9x2-inch baking pan.

4. Spread strawberry-rhubarb mixture over crust; sprinkle with reserved crumbs.

5. Bake for 32 to 37 minutes or until golden brown. Cool completely before cutting into bars.

Quick Tip:  Store the bars, covered, in the refrigerator for up to 2 days. For longer storage, place bars in a single layer in an airtight container and freeze for up to 1 month. Thaw at room temperature to serve.

Nutrition Per Serving

129 Calories, 6g Fat, 4g Saturated Fat, 0g Trans Fat, 15mg Cholesterol, 76mg Sodium, 18g Carbs, 1g Fiber, 11g Sugar, 1g Protein. Daily Values: 4% Vitamin A, 9% Vitamin C, 0% Calcium, 2% Iron



    I’ve never had rhubarb desserts but this looks amazing. I’ll definitely have to give this a try!

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