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Easy Strawberry Rhubarb Crumble Bars with Vanilla Glaze

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These easy strawberry rhubarb crumble bars combine tangy rhubarb and sweet strawberries in a buttery crumble crust, topped with a smooth vanilla glaze. Perfect for quick summer snacks or casual treats.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • ½ cup old-fashioned rolled oats (45 g)
  • ½ cup packed brown sugar (100 g)
  • ¾ cup unsalted butter, cold and cubed (170 g)
  • ¼ tsp salt
  • 2 cups fresh strawberries, hulled and quartered (300 g)
  • 1 ½ cups fresh rhubarb, chopped (225 g)
  • ½ cup granulated sugar (100 g)
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 cup powdered sugar (120 g)
  • 1 tsp vanilla extract
  • 2–3 tbsp milk (any kind)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
  2. In a large bowl, combine 1 ¼ cups (160 g) of the flour, oats, brown sugar, and salt. Cut in the cold butter cubes using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits.
  3. Reserve about 1 cup (140 g) of this mixture for the crumble topping. Press the remaining mixture evenly into the bottom of the prepared pan (about 1 ½ cups or 210 g).
  4. Bake the crust for 12-15 minutes until lightly golden around the edges.
  5. In a medium bowl, toss the chopped strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and the remaining ¼ cup (30 g) flour until evenly coated.
  6. Spread the fruit mixture evenly over the warm crust.
  7. Sprinkle the reserved crumble topping evenly over the fruit and press down lightly.
  8. Bake for 35-40 minutes until the topping is golden and the filling is bubbling. If the topping browns too quickly, loosely tent with foil.
  9. Cool the bars in the pan on a wire rack for at least 30 minutes.
  10. Whisk powdered sugar, vanilla extract, and 2 tablespoons of milk in a small bowl. Add more milk as needed to achieve a drizzle consistency.
  11. Drizzle the vanilla glaze over the cooled bars.
  12. Slice into squares or rectangles and serve.

Notes

Use cold butter and cut it into the flour mixture until pea-sized crumbs form for a tender, flaky texture. Bake the crust first to prevent sogginess. Let bars cool completely before glazing to avoid melting the glaze. If topping browns too fast, cover loosely with foil. Frozen fruit can be used if thawed and drained well.

Nutrition

Keywords: strawberry rhubarb bars, crumble bars, vanilla glaze, summer snacks, easy dessert, quick baking, fruit bars

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