These Strawberry Rhubarb Crips bars taste like summer! Crispy crust and topping filled with summer fruit!
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Ashley Fehr
1cuppacked brown sugar
1cupwhole wheat flouror sub all-purpose
3/4cupcold buttercut into 1/2” pieces
3cupsfrozenchopped rhubarb (or sub fresh – see recipe notes*)
Preheat the oven to 350 degrees F and line a 9x13” pan with parchment paper. 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 10-15 minutes until dry on top.
In a medium bowl, 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 40-45 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
I only had frozen rhubarb available. You can easily substitute fresh but it won’t release as much liquid as it bakes, so you’ll need to reduce the corn starch to about 3 tablespoons.