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Strawberry Rhubarb & Ginger Crumble Bars

Strawberry Rhubarb & Ginger Crumble Bars

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Jammy and sweet farmers market strawberries, tart rhubarb and a spicy kick of ginger bring a taste of Spring to each bite of these Strawberry Rhubarb & Ginger Crumble Bars.



Shortbread Crust and Topping

  • all purpose flour - 2 cups
  • salt - 3/4 teaspoon
  • unsalted butter at room temperature - 3/4 cup (1 1/2 sticks)
  • granulated sugar - 3/4 cup
  • pure vanilla extract - 3/4 teaspoon
  • Bob's Red Mill extra thick rolled oats - 3/4 cup

Strawberry Rhubarb Ginger Filling

  • fresh strawberries - 1 1/2 cups (chopped)
  • fresh rhubarb - 1 1/2 cups (chopped)
  • sugar - 4 tablespoons
  • fresh ginger - 1-2 tablespoons (finely chopped)
  • powdered sugar (optional - 1 teaspoon)


  1. You will need an 11" x 8" tart pan with a removable bottom or a quarter sheet pan lined with parchment paper.
  2. Preheat the oven to 350Β°F.
  3. Whisk together the salt and flour in a medium sized bowl and set aside.
  4. In a stand mixer with the paddle attachment, beat the butter and sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times. Add the vanilla and mix until fully incorporated.
  5. Reduce the speed to low and slowly add the drying ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly so it is easier to distribute in the pan.
  6. Set aside 3/4 cups of the dough and spread the rest out in the bottom of the pan.
  7. Once the dough is evenly distributed in the pan, lightly press the dough into place so it covers the bottom and slightly up the sides of the pan.
  8. Bake for about 25 minutes until the shortbread dough puffs up and is a warm golden color all over.
  9. While the tart shell bakes, add the oats to the 3/4 cup of remaining dough and use your fingers to smash the dough and oats together into a crumble topping. Place in the crumble top in the refrigerator until ready to use.
  10. While the shell bakes, chop the strawberries into 1/2" chunks and the rhubarb into 1/2" half moon slices and place together in a bowl. Once chopped, you should have 1 1/2 cups of each.
  11. Finely chop the ginger, 1-2 tablespoons depending on your ginger tolerance level, and place in the bowl with the strawberries and rhubarb.
  12. Toss the strawberries, rhubarb and ginger with the sugar just before transferring the mixture into the baked shell. Top with crumble topping and bake for 35-40 minute, rotating the pan halfway through. The topping should be slightly browned and the filling should start to soften and turn a deep burgundy color.
  13. Allow the shortbread to cool for about 20-30 minutes before popping it out of the pan.
  14. Optionally dust with powdered sugar.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes