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Strawberry Rhubarb Crumble Bars

Strawberry Rhubarb Crumble Bars, Small Batch

Emma Duckworth
Easy to make Strawberry Rhubarb Crumble Bars combine the tastes of pie filling with easy to make crumble base and topping. A simple yet super tasty crumble bar that will undoubtedly be a crowd-pleaser.
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Method Bars
Cuisine British/Americain
Servings 6 slices
Calories 381 kcal


Crumble base and topping

  • 190 g plain flour (all-purpose)
  • 65 g granulated sugar
  • 40 g old fashioned rolled oats
  • ½ teaspoon baking powder
  • ¼ teaspoon fine salt
  • 115 g unsalted butter - cold and chopped
  • 1 egg yolk

Strawberry rhubarb filling

  • 160 g strawberries - hulled and chopped
  • 150 g rhubarb - diced 1cm (½ inch) thick
  • 1 tablespoon lemon juice
  • 50 g granulated sugar
  • 1 tablespoon cornflour (cornstarch)


  • Preheat the oven to 180°C(350°F). Grease and prepare a 2lb loaf pan 23 x 14cm(9x5.5inch) with parchment paper allowing the paper to hang over the sides.
  • Add the flour, sugar, oats, baking powder and salt into a medium mixing bowl and stir to combine. Add the butter and using your fingertips rub the butter into the flour until it resembles dried bread crumbs. Add the yolk and mix it in with your fingertips. You should be able to squeeze the mixture together and it forms into a light ball.
  • Pour ⅔ of the crumble mixture into the loaf pan, spread it out into an even layer and press down with your fingertips until it forms a flat base.
  • In a separate bowl, add the strawberries, rhubarb, lemon juice, sugar and cornflour and stir to combine. Pour the fruit filling on top of the crumble base in the loaf pan and spread out evenly.
  • Now layer the remaining crumble over the top of the fruit, allowing some of the fruit to show through. Bake in the oven for 40-45 minutes until golden brown on top.
  • Remove from the oven and allow to cool in the loaf tin. Once cooled, lift the crumble bar out of the pan using the overhanging sides of the baking paper and slice. (If you prefer handheld bars, then refrigerate the bars for 1-2 hours until set before slicing)


This recipe can be doubled in size to create a standard portion size. Use one whole egg, beaten if doubling ingredients. Then construct in a 9x9 brownie pan and bake for 45mins.
Use fresh strawberries: Ensure your strawberries are at their freshest to ensure a sweet and juicy filling. If you think they aren’t quite ripe, then add 1-2 tablespoon of strawberry jam into the filling mixture and mix it in before pouring it onto the crumble base. This will help intensify the jam flavour.
Substituting rhubarb: If rhubarb isn’t available, then, by all means, substitute with more strawberries, raspberries or blackberries.
To store: Store these in an airtight container at room temperature for 2-3 days or in the fridge for 3-4 days. They can be frozen for up to one month. Defrost by placing in the fridge or at room temperature to defrost completely.


Calories: 381kcalCarbohydrates: 53gProtein: 5gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 74mgSodium: 140mgPotassium: 182mgFiber: 3gSugar: 21gVitamin A: 551IUVitamin C: 19mgCalcium: 63mgIron: 2mg
Keyword Bars, Small Batch, Strawberry Rhubarb Bar
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