• Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 12

Strawberry Rhubarb Crumble Squares

  • Recipe Submitted by on

 Ingredients List

  • Filling:
  • 1 1/2 cups rhubarb diced, fresh or frozen
  • 1 1/2 cups strawberries fresh or frozen, diced
  • 1 Tbsp lemon juice
  • 3/4 cup white sugar
  • 3 Tbsp cornstarch
  • 1 tsp vanilla or vanilla bean paste
  • Base/Topping:
  • 1 1/2 cups large flake,old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 6 Tbsp whole wheat flour
  • 3/4 cups light brown sugar packed
  • 1 tsp baking powder
  • 1/2 tsp coarse kosher salt or 1/4 tsp fine salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter melted


In a medium saucepan, stir together the rhubarb, strawberries, lemon juice, white sugar and cornstarch. Heat over medium heat on the stove-top, stirring regularly. When the fruit softens sufficiently, use a potato masher to break it up into smaller pieces. Continue cooking until mixture comes to a boil and thickens, then remove from heat. Stir in vanilla. Allow mixture to cool to lukewarm before proceeding (or can be made ahead and refrigerated. Bring back to room temperature before proceeding).

Heat oven to 350F degrees, and line a 8 x 8-inch pan with parchment paper with overhang on all sides.

In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.

Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled strawberry rhubarb filling in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.

Bake until jam bubbles at edges and streusel is lightly browned, 30 to 35 minutes. Cool completely before slicing into 12 pieces. (*I like to cool to room temperature and then refrigerate a bit before slicing. It just makes for a neater slicing if you'd like to serve it as neat squares).

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