Warm weather means rhubarb season, and that means time to make some Strawberry Rhubarb Oat Bars. If you grow your own plants, then this easy recipe is the perfect way to use them up! Otherwise, you can buy fresh rhubarb and sweet strawberries from your local grocery stores.

The texture of these Oatmeal Bars is similar to my Dessert Crisp. The main difference is that when making these bars you have a strawberry and rhubarb filling packed together between two layers of the oatmeal crumble mixture and baked.  For crisps, I like to put the fruit in a pan with the buttery oatmeal crumble on top.

But feel free to serve like a strawberry rhubarb crisp with some whipped cream or a scoop of vanilla ice cream. I know we like to.

What does Rhubarb Taste like?

You’re probably pretty familiar with strawberries, but rhubarb may be new to you! Raw rhubarb is generally a quite tart and sour vegetable, which is why it’s often paired with something sweet.

When raw, rhubarb is crunchy like celery, but it softens as it cooks. 

The leaves of the rhubarb plant are toxic, but the stalks are perfectly safe to eat raw or cooked. The best time to find fresh rhubarb is in the spring, as it doesn’t do well in the heat. Most rhubarb is harvested in late winter/early spring.

Ingredients for Strawberry Rhubarb Bars

Here’s what you need to make these tasty bars:

• Diced strawberries
• Diced rhubarb
• Granulated white sugar
• Cornstarch
• Cinnamon
• Kosher Salt
• Fresh lemon juice
• All-Purpose flour
• Rolled or old-fashioned oats
• All-purpose flour
• Light brown sugar
• Unsalted butter, melted
• Chopped walnuts or pecan pieces (optional)

Make sure to review the recipe card below for specific amounts and detailed directions.

How to make Strawberry Rhubarb Oatmeal Bars

These oatmeal bars come together quickly and easily. To save time, wash and dice your strawberries and rhubarb ahead of time and keep them in the fridge until you’re ready to bake!

1. First, preheat the oven to 400°F. Spray an 8×8-inch square baking pan with cooking oil.
2. Next, combine the strawberries, rhubarb, white sugar, cornstarch, cinnamon, salt, and lemon juice in a medium bowl. Toss and set aside.
3. Now combine the rest of the ingredients (except for walnuts) in another large bowl with a rubber spatula. Press half of the oat mixture into the bottom of the pan for your bottom crust.
4. Spread the fruit mixture on top of the oatmeal crust. If there is too much liquid in the bottom of the bowl, use a slotted spoon to spread the fruit.
5. If desired, add walnuts to the remaining crumb mixture, then scatter the crumb topping on top of the fruit mixture evenly.
6. Finally, bake for 20-25 minutes until the fruit filling is bubbly and the crumble topping is just a golden brown. Serve warm alone or with a scoop of ice cream!

Recipe Substitutions

• Substitute maple syrup or agave syrup for the sugar.
• Use almond flour or oat flour instead of all-purpose flour for a gluten-free treat.
• Fresh lemon juice is best, but you can use the bottled kind.
• Add a splash of vanilla extract for added flavor
• You can use salted butter for the crust, but then I would omit the salt from the recipe.

Can I use frozen strawberries and frozen rhubarb?

Yes. You can frozen fruit to make this recipe. Just be sure to thaw them completely. I put them in the refrigerator the night before and then drain to remove any excess liquid.

Storing Leftover Rhubarb Oatmeal Bars

These bars are fine stored in an airtight container at room temperature for up to 2 days. If you want to store them longer, place them in the fridge for up to 5 days.

Can you freeze Strawberry Rhubarb Oatmeal Bars?

Yes, these bars freeze well! Slice and wrap individually in plastic wrap, then store in a freezer bag. Thaw at room temperature for a few hours or overnight.

Can I make a larger batch of these?

Yes, you can double the recipe and make it in a 9×13-inch baking dish. 

Berry Recipes To Try

Spring and summer make me think of all things “berry”! Here are some recipes where berries are the star ingredient:

Breads

• Fluffy, homemade Blueberry Muffins are easy to make with simple, fresh ingredients. Imagine golden-brown tops and a tender inside, where the sweet blueberries and a hint of vanilla come together.
• This Triple Berry Bread is bursting with flavor from fresh summer berries like raspberries, blueberries, and strawberries. If you make it today, snap your fingers tomorrow morning, and you will have a nice little breakfast waiting for you.
• Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch any time of year, and especially when the holidays roll around.

Smoothies

• This Mixed Berry Smoothie combines frozen berries, bananas, vanilla Greek yogurt, and more for a healthy, refreshing breakfast! You won’t even taste the hidden greens!
• This sweet Blueberry Smoothie is perfect for breakfast or even as a great afternoon pick-me-up!
• I think my all-time favorite combination is this Cranberry Orange Smoothie. I started with some orange juice, then added some good ol’ Greek yogurt and flax seed, some frozen cranberries and bananas to balance the acidity, and voila– another yummy and healthy treat!

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Strawberry Rhubarb Oatmeal Bars

Strawberry Rhubarb Oatmeal Bars combine tart rhubarb and fresh strawberries for a pairing of springtime flavors!! These oatmeal bars are an after-dinner treat!

Course Dessert

Cuisine American

Keyword Strawberry Rhubarb Oatmeal Bars

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 198kcal

Ingredients

• 1 1/2 cups diced strawberries
• 1 1/2 cups diced rhubarb
• 1/3 cup white sugar
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons lemon juice
• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 1/2 cup light brown sugar
• 1/2 cup butter melted
• 1/4 cup chopped walnuts optional

Instructions

• Preheat the oven to 400°F. Prepare an 8×8-inch pan by spraying it with cooking oil.
• Combine strawberries, rhubarb, white sugar, cornstarch, cinnamon, salt, and lemon juice in a medium bowl. Toss and set aside while preparing the crust.
• Combine the flour, brown sugar, oats, and melted butter in another medium bowl. Press half of the mixture into bottom of pan.
• Spread fruit mixture on top. It may be necessary to use a slotted spoon if there is quite a bit of liquid in the bowl.
• Add walnuts to remaining crumb mixture if using. Sprinkle evenly over the top of fruit mixture.
• Bake for 20-25 minutes, until fruit is bubbly and top is just lightly golden.

Nutrition

Serving: 1serving | Calories: 198kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 84mg | Potassium: 184mg | Fiber: 2g | Sugar: 22g | Vitamin A: 46IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 1mg

This post was originally published June 11, 2018. It has been updated in format and with pictures on May 9, 2024.

The post Strawberry Rhubarb Oatmeal Bars appeared first on Easy Recipes From Home.

When the weather warms up, I’m ready for all things summer! I have lemonade in my glass, burgers and hot dogs on the grill, and summer’s juiciest berries filling up my dessert tray. These berry bars are the perfect addition to my summertime menu, don’t you think?

Get ready because summertime is surely on the way.
As is berry picking!
It will be wonderful to use the fresh raspberries and blueberries that you’ve picked to make this fabulous dessert.
Heck, you could even make this dessert with chopped strawberries and blueberries if you don’t like raspberries.

What ingredients do I need for Berry Dessert Bars?

This recipe is so simple, in part because you can use the same ingredients for the bottom crust and the crumb topping! Here is what you need:

For the Crust and Crumble Topping

• 1 2/3 cups all-purpose flour
• 1 cup granulated sugar
• 12 tablespoons of cold butter, cubed

For the Fruit Filling

• 1 ½ cups fresh blueberries
• 1 ½ cups fresh raspberries
• 2 large eggs
• 1 cup granulated sugar
• ½ cup all-purpose flour
• ¾ cup sour cream

How to make Mixed Berry Pie Bars

These raspberry and blueberry pie bars are to die for, and yet they are so easy to make!

Prepare: Preheat the oven to 350 degrees F. Grease (or line with parchment paper) a 9×13-inch baking pan.

Make the Crust and Crumble: In a large mixing bowl, combine the crust/crumb topping ingredients (flour, sugar, and butter). Combine using a pastry cutter until crumbly. Set aside 1 ¼ cups of the flour mixture to use for the crumble topping.

Firmly press the remainder of the mixture into the baking dish, evenly covering the bottom of the pan. Bake the crust in the preheated oven for 15 minutes. Remove from the oven and fill as directed below.

Make the Fruit Filling: While the crust is baking, prepare the fruit filling. In a large bowl, combine 1 cup of sugar, ½ cup of flour, and sour cream. Mix well. Beat in the eggs until combined, then gently fold in the mixed berries.

Assemble and Bake: Gently spoon the berry mixture into the hot crust, covering it completely. Sprinkle the crumble mixture that was set aside over the top of the filling. Return the dish to the oven and bake for 1 hour, until the filling bubbles and the crust turns light golden brown.

Remove from the oven and cool on a wire rack for 10-15 minutes. This tastes best when served warm with whipped topping or a scoop of vanilla ice cream!

FAQs

Can I use frozen berries instead of fresh berries?

Yes, frozen berries can be used in place of fresh ones. The trick is to stir them in while frozen so they don’t bleed into the filling mixture.

Can I use different berries for these Mixed Berry Crumble Bars?

This recipe works great with just one kind of berry or a combination of your favorite kind of berries! This would be so amazing with blackberries to make these into TRIPLE berry crumb bars! Just follow your taste buds!

What sweetener can I use instead of white sugar?

You can use equal amounts of brown sugar or Stevia in place of white sugar.

Can I use vanilla extract to add more flavor to these Pie Bars?

Extracts are a fantastic way to elevate these pie bars to the next level! Use ½-1 teaspoon vanilla or almond extract to enhance this tasty dessert even more!

How do I store leftover Mixed Berry Pie Bars?

Cover any leftover pie bars with aluminum foil or plastic wrap, or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3 days

Mixed Berry Pie Bars Troubleshooting

This recipe comes together easily, but you might struggle with making the perfect crumble. The thing that helps me the most is when I use a pastry cutter, stand mixer, or two forks to work the butter into the flour and sugar. If you overmix the dough, it starts looking more like cookie dough instead of a crumble.

Stop when your butter pieces are about pea-sized. You can add a bit more flour if needed as you work the dough to get the right consistency.

More recipes featuring Juicy Berries

If you love these Berry Pie Bars, you will love these berry recipes:

• Mixed Berry Smoothies are a great way to start off your day! They are fresh and creamy with all the flavors of your favorite fruits.
• Strawberry Rhubarb Oatmeal Bars combine two of summer’s favorite flavors with a buttery oatmeal crumble.
• This Triple Berry Bread is bursting with flavor from fresh raspberries, blueberries, and strawberries and is perfect for everyone in your whole family.
• This Fourth of July Trifle combines layers of cake, sweet cream, and fresh berries for a fun holiday treat!

Tasty Fruit Pie Recipes

If you love fruit pies, you have to try one of these sweet homemade pies:

• Cherry Hand Pies
• Apple Pie

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Mixed Berry Pie Bars

These delicious Mixed Berry Pie Bars combine your favorite fresh berries with a buttery crust and crumble. It’s all the flavor of a pie without the hassle of making a pie crust!

Course Dessert

Cuisine American

Keyword Mixed Berry Pie Bars

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 servings

Calories 369kcal

Ingredients

Crust and Crumble Topping

• 1 2/3 cups all-purpose flour
• 1 cup granulated sugar
• 12 tablespoons cold butter cubed

Fruit Filling

• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 3/4 cup sour cream

Instructions

• Preheat oven to 350 degrees F. Grease (or line with parchment paper) a 9×13 inch baking dish.
• Prepare the crust/topping. In a large mixing bowl, combine 1 2/3 c. flour, 1 c. sugar, and the cubed butter until crumbly. Set aside 1-1¼ c. of the dough for crumble topping.
• Firmly press the remainder of the dough into the baking dish, evenly covering the bottom.
• Bake crust at 350 degrees for 15 minutes.
• While the crust is baking, prepare the filling. In a large bowl, combine 1 c. sugar, ½ cup of flour, and sour cream. Mix well.
• Beat in the eggs.
• Gently fold in berries.
• Once the crust is baked, remove it from the oven, and gently spoon the filling over the crust while it is hot.
• Sprinkle the dough that was set aside over the top of the filling mixture.
• Bake for 1 hour until the filling is bubbling and the crust is lightly golden-brown.
• Serve warm or allow to cool for 10-15 minutes before cutting it into individual servings.

Notes

• Store in the refrigerator for up to three days.
• Equal amounts of brown sugar or stevia can be used to substitute white sugar.
• Frozen berries can be used in place of fresh berries. The trick is to keep them frozen so that they don’t bleed into the filling mixture.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 107mg | Potassium: 93mg | Fiber: 2g | Sugar: 36g | Vitamin A: 497IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg

The post Mixed Berry Pie Bars appeared first on Easy Recipes From Home.

Pictures Updated August 2015

I had never made caramel from scratch. And to be honest it took me a couple of attempts. The first time it was too runny. The second time the consistency was great but the flavor was not what I was looking for. Luckily third times the charm!

The shortbread on these bars are like my Twix Bars but I decided to use brown sugar this time. The mix of semi-melted chocolate chips with the toffee crunch and let’s not forget the caramel make these bars decadent! Since caramel is John’s favorite I knew adding a splash of bourbon would just give it just one more layer of flavor. The best part is you can serve them warm and a la mode or cold right from the fridge with a huge glass of milk.

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Chocolate Crunch Bars with Bourbon Caramel Sauce

Ingredients

• 1 cup chocolate chips
• 1/2 cup toffee bits
• *Shortbread
• 1 stick butter cut into small pieces
• 1 cup flour
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• *Bourbon Caramel
• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 tablespoons butter
• 2 teaspoons vanilla
• 1 1/2 tablespoons Bourbon

Instructions

• Preheat oven to 350 degrees. Combine all shortbread ingredients in food processor and pulse a few times until you get a crumb like mixture.
• Line 8 x 8 pan with foil (this helps you pull the bars out easily at the end). Butter the bottom and sides of foil/pan. Pour shortbread mixture into pan and press down to form a layer on the bottom. Bake for 12 minutes. Let shortbread cool for about 15 minutes.
• Add chocolate chips and toffee bits to form another layer on top of shortbread crust. Bake for 20 minutes. Remove from oven and place on a towel in the fridge.
• While cooling, make the caramel. Mix brown sugar, cream and butter over medium low heat. While cooking whisk gently for 5-7 minutes or until thick. Add in vanilla and whiskey. Cook for another 2-3 minutes.
• Turn off heat and cool completely.
• Drizzle caramel on bars. Refrigerate for at least 4 hours before serving. Serve warm for a softer gooey bar with ice cream or cold for more of a hard crunch bar.

 Menu for the Week

Mixed Greens with Roasted Beets and Caramelized Onions

Goulash and Glazed Carrots

Spaghetti with Basil Pistachio Pesto and Cheesy Garlic Bread

The post Chocolate Crunch Bars with Bourbon Caramel Sauce appeared first on Easy Recipes From Home.