Strawberry Rhubarb Crumble Bars

2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
2 cups sliced fresh strawberries
1 Tbsp lemon juice
1/2 cup sugar
2 Tbsp cornstarch

1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup butter, softened
1/2 tsp baking soda
1/4 tsp salt


Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).

Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.

Heat oven to 350 degrees F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.

Bake for 30 to 35 minutes or until golden brown. Cool completely.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Red
This Week's Cravings: Strawberries
Food on Friday: Rhubarb


Tarina Pasquini-Heikoop said...

So I have to tell you I made this thing and it was YUMMY!!!!!

Art Jensen said...

I also picked wild strawberries off the yard, and snipped a few shoots of rhubarb and used this recipe. It was YUMMY and almost didn't make it through the night. LOL!

To see my blog, go to

Marianne Fehr-Jensen said...

I also MUST say THANK YOU to you for your wonderful recipe box which Art snagged this number from! YUMMY!!!