• Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 20

Strawberry Rhubarb Crisp Bars

  • Recipe Submitted by on

 Ingredients List

  • 1 cup packed brown sugar
  • 2 cups large oats
  • 1 cup whole wheat flour (or sub all-purpose)
  • 3/4 cup cold butter, cut into 1/2” pieces
  • 4 cups fresh, diced strawberries
  • 3 cups frozen, chopped rhubarb (or sub fresh – see recipe notes*)
  • 1/4 cup corn starch
  • 3/4 cup granulated sugar


Preheat the oven to 350 degrees F and line a 9x13” pan with tin foil, lightly greased. Set aside.
In a large bowl, combine brown sugar, oats and flour until mixed. Add the butter and mix with an electric mixer, a pastry cutter or your hands until combined.
Set aside 1 packed cup of the oatmeal cookie mixture. Press the rest into the bottom of the prepared pan, covering the bottom entirely. Bake bottom crust for 10-20 minutes until dry on top and lightly golden.
In the same bowl you used to mix your oats, combine your strawberries, rhubarb, corn starch and sugar. Spread on top of crust and crumble the remaining oat mixture on top – it will not cover the top completely. Press down the oat mixture slightly.
Bake for 45-50 minutes until the filling is bubbly and thickened and the oats are light golden brown.
Cool to room temperature. I highly recommend chilling before cutting – they will set completely and cut more cleanly. Store in the refrigerator

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