Here’s a reliable, bakery-style recipe for soft and jammy strawberry-rhubarb oatmeal bars with a buttery oat crumble top.
Strawberry-Rhubarb Oatmeal Bars
Ingredients
Fruit filling
2 cups rhubarb, chopped
2 cups strawberries, chopped
1/2 cup granulated sugar
1 tbsp lemon juice
2 tsp cornstarch
1 tsp vanilla extract
Oat crumble crust/topping
1 cup unsalted butter, melted
1 cup brown sugar
1 tsp vanilla extract
2 cups rolled oats
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
Instructions
Prep the pan
Heat oven to 350°F (175°C).
Line a 9×13-inch pan with parchment paper.
Make the filling
In a saucepan over medium heat, combine rhubarb, strawberries, sugar, and lemon juice.
Cook 6–8 minutes until fruit softens.
Stir cornstarch with 1 tbsp water, then add to fruit mixture.
Cook 1–2 more minutes until thickened.
Remove from heat and stir in vanilla.
Let cool slightly.
Make the oat mixture
In a large bowl, mix melted butter, brown sugar, and vanilla.
Add oats, flour, baking soda, salt, and cinnamon.
Stir until crumbly.
Assemble
Press about two-thirds of the oat mixture firmly into the pan.
Spread fruit filling evenly over crust.
Sprinkle remaining oat mixture on top.
Bake
Bake 35–40 minutes until golden brown and bubbling.
Cool completely before slicing for clean bars.
Tips
Tart rhubarb varies a lot — taste your filling and add extra sugar if needed.
For firmer bars, chill them for 1 hour before cutting.
Old-fashioned rolled oats work best; quick oats make a softer texture.
Variations
Add sliced almonds or pecans to the crumble.
Swap strawberries for raspberries.
Add orange zest for a brighter flavor.
For more versions and baking techniques, these are excellent references:
Sally’s Baking Addiction strawberry rhubarb crumble bars
King Arthur Baking rhubarb recipes
Bon Appétit fruit crumble bar ideas
