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Strawberry Rhubarb Oat Crumble Bars

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Author:

Erin

Published:

May 3, 2020

Updated:

May 14, 2021

This post may contain affiliate links. Please read my disclosure policy for details.

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Rhubarb season has arrived! Which means it’s time to make all things strawberry + rhubarb, like these Strawberry Rhubarb Oat Crumble Bars. I LOVE the gooey fruit layer in the middle of the bars and to be honest, I ate almost the whole batch myself. Along with the requisite vanilla ice cream. I’m not sorry about it.

  • Strawberry Rhubarb Oat Crumble Bars
    • Ingredients
    • Instructions
    • Nutrition Information
    • Did You Make This?

The recipe might make this look like a complicated process, but these bars honestly come together so easily. First, you’ve got the oat base layer. Just spread it around with a spatula. Next comes the gooey strawberry rhubarb layer. I’ve made a version of these bars with blueberries in the middle and they thickened up a lot more with the cornstarch…but I wanted to keep some recognizable chunks in the strawberries and rhubarb, so the mixture didn’t thicken up as much. DON’T WORRY! It thickened up nicely while baking.

Finally it’s time for the crumble/crisp/streusel layer. I honestly don’t know which one this qualifies as, but I do know it’s delicious. Don’t worry about spreading it out evenly – you want to have little spots where the strawberry rhubarb shines through the topping.

5 from 2 votes

Strawberry Rhubarb Oat Crumble Bars

Servings: 9 bars
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Servings: 9 bars

Ingredients

  • 1 3/4 cup rolled oats, (140 grams)
  • 1 1/2 scoops PE Science vanilla plant protein, (42 grams)
  • 2/3 cup unsweetened applesauce, (163 grams)
  • 1/4 cup light brown sugar, (48 grams)
  • 1/4 cup Skippy Natural Peanut Butter, melted, (64 grams)
  • 1 egg, beaten
  • 1 egg yolk, beaten
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Strawberry Rhubarb Filling

  • 1 1/2 cups rhubarb, halved, (180 grams)
  • 1 cup strawberries, halved, (150 grams)
  • 2 tbsp sugar, (24 grams)
  • 1 1/2 tbsp cornstarch, (15 grams)
  • 1 1/2 tbsp warm water
  • 1/2 tbsp lemon zest

Crumble Topping

  • 1/2 cup rolled oats, (40 grams)
  • 1/4 cup light brown sugar, (48 grams)
  • 1/4 cup white whole wheat flour, (32 grams)
  • 3 tbsp unsalted butter, cold and cubed, (43 grams)
  • 1/4 tsp cinnamon

Instructions

  • Pre-heat oven to 350 degrees. Line an 8×8 inch baking dish with parchment paper and set aside.
  • Whisk cornstarch into warm water and set aside.
  • Make the filling: Add rhubarb, strawberries, sugar, and lemon zest to a pot and bring to a simmer over medium heat. Simmer for about 10 minutes or until strawberries and rhubarb have begun to break down, then bring to a quick boil for 1 minute and remove from heat. Whisk in cornstarch slurry and set aside to cool and thicken.
  • Make the crust: Stir applesauce, melted peanut butter, light brown sugar, beaten egg and yolk, vanilla, and salt together in a medium bowl. Add rolled oats, protein powder, and cinnamon and stir until everything is combined. Press the mixture evenly into the prepared baking pan.
  • Pour strawberry rhubarb mixture over the crust and spread evenly. Set aside.
  • Make the topping: Cut in the chilled butter into the flour with a pastry cutter or food processor (or even with your hands) until the mixture resembles coarse crumbs. Mix in the oats, brown sugar, and cinnamon.  Sprinkle the crumble over the filling.
  • Bake for 35-40 minutes or until the top is golden brown.

Nutrition Information

Calories: 268kcal (13%), Carbohydrates: 37g (12%), Protein: 9g (18%), Fat: 10g (15%), Cholesterol: 51mg (17%), Sodium: 99mg (4%), Potassium: 203mg (6%), Fiber: 4g (17%), Sugar: 17g (19%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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5 from 2 votes (2 ratings without comment)

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2 responses

  1. Sarah
    May 19, 2024

    Hi Erin! Thanks for the recipe. If I double it, how much longer should I bake it?

    Reply
    1. Erin
      May 22, 2024

      Hi Sarah! I can’t say for sure since I haven’t tested it as a double batch, but be sure to use a bigger pan and I’m guessing it will probably only take another 5-10 minutes?

      Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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