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Easy Strawberry Rhubarb Crisp Bars

Easy Strawberry Rhubarb Crisp Bars - featured image
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A quick and easy one-bowl dessert featuring a tangy-sweet strawberry and rhubarb filling topped with a buttery oat crisp. Perfect for potlucks, gatherings, or last-minute dessert needs.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and quartered (about 300g)
  • 1 ½ cups fresh rhubarb, chopped into ½-inch pieces (about 200g)
  • ½ cup granulated sugar (100g)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all-purpose flour
  • 1 cup old-fashioned rolled oats (90g)
  • ¾ cup all-purpose flour (90g)
  • ⅔ cup light brown sugar, packed (135g)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅓ cup unsalted butter, melted (75g)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) baking dish or line it with parchment paper.
  2. In a large mixing bowl, combine the quartered strawberries and chopped rhubarb. Sprinkle in the granulated sugar, flour, and lemon juice. Toss gently to coat all the fruit evenly without breaking it up. Set aside.
  3. To the same bowl, add the rolled oats, flour, brown sugar, cinnamon, and salt. Stir to combine the dry ingredients.
  4. Pour in the melted butter and mix with a spatula or spoon until the mixture clumps together and looks crumbly but moist. Add a little more melted butter if too dry.
  5. Pour the fruit filling evenly into the prepared baking dish and spread flat. Sprinkle the crisp topping evenly over the fruit, pressing down lightly to help it stick but keeping it crumbly.
  6. Bake on the middle rack for 35-40 minutes, until the topping is golden brown and the fruit is bubbly. If topping browns too quickly, cover loosely with foil halfway through baking.
  7. Cool completely on a wire rack for about 1 hour to let the filling set.
  8. Slice into bars or squares using a sharp knife dipped in hot water and dried between cuts. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Use fresh fruit when possible for best flavor. Frozen fruit can be used if thawed and drained well. For gluten-free, substitute all-purpose flour and oats with gluten-free versions. For dairy-free or vegan, replace butter with coconut oil or vegan butter and brown sugar with maple syrup or coconut sugar. Let bars cool completely before slicing to prevent crumbling. A quick 5-minute broil can add extra crunch if topping is not crisp enough after cooling.

Nutrition

Keywords: strawberry rhubarb bars, crisp bars, one-bowl dessert, easy dessert, potluck dessert, quick dessert, oat topping, summer dessert

Find it online: https://ariaappetite.com/easy-strawberry-rhubarb-crisp-bars-recipe-perfect-one-bowl-dessert/