Sweet and tangy strawberry rhubarb crumb bars with a buttery crust and golden crumble topping—perfect for a comforting homemade dessert.

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1. Line a 9×13 inch baking pan with parchment paper and preheat oven to 375°F (190°C).

2. In a large bowl, combine flour, sugar, and salt. Add butter and mix until crumbly. Reserve 1 cup for topping.

3. Press remaining mixture evenly into the prepared pan to form the crust.

4. In another bowl, combine rhubarb, strawberries, sugar, cornstarch, and vanilla extract. Mix well.

5. Spread the fruit filling evenly over the crust.

6. Sprinkle reserved crumb mixture over the filling.

7. Bake for 40–50 minutes until golden and bubbling.

8. Cool completely, then lift out using parchment and slice into bars.

Allow bars to cool fully before slicing for clean edges.

Store leftovers in an airtight container at room temperature or refrigerate for longer freshness.

You can substitute frozen fruit if fresh is unavailable—just thaw and drain excess liquid first.