These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping. The best early summer has to offer!

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
24
Yield:
1 13x9-inch pan of bars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Crumb Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

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  • Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.

  • Bake crust in preheated oven until golden brown, about 15 minutes.

  • Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.

  • Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.

  • Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.

Cook's Note:

You can make a thinner bar by baking in a jelly-roll pan and reducing the baking time accordingly.

Nutrition Facts

272 calories; protein 3.3g 7% DV; carbohydrates 41.7g 14% DV; fat 10.8g 17% DV; cholesterol 56.4mg 19% DV; sodium 78.8mg 3% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 4 stars
02/05/2017
yummy! made me wish for summer! I halved the recipe for a 9x9 pan I used frozen fruit that I defrosted and drained baking times were spot on for my oven. I halved the sugar to 2 tbsps in crust 1/2 cup in fruit filling and 2 tbsps in topping and it was plenty sweet for us. Served with vanilla ice cream cut into 9 largish pieces. Reduced sugar in fruit part to 1/4 cup with all strawberries 02/04/2017 Read More
(1)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/04/2017
yummy! made me wish for summer! I halved the recipe for a 9x9 pan I used frozen fruit that I defrosted and drained baking times were spot on for my oven. I halved the sugar to 2 tbsps in crust 1/2 cup in fruit filling and 2 tbsps in topping and it was plenty sweet for us. Served with vanilla ice cream cut into 9 largish pieces. Reduced sugar in fruit part to 1/4 cup with all strawberries 02/04/2017 Read More
(1)
Rating: 5 stars
06/27/2020
Don't pass over this recipe because its "just a fruit crumble." It is excellent. I used a mix of rhubarb, blueberries, raspberries and blackberries, and cut the sugar in the custard to 1 cup because my berries were sweet. Otherwise, no changes. It's the custard that makes this so good! And I would think you could use peaches, apples, plums or any mixture. Read More
Rating: 5 stars
07/05/2019
Cut the recipe in half. Loved it! Read More
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Rating: 5 stars
06/28/2019
Oh my gosh were these good!! I might have used a little more fruit than it called for. It is hard to get exact measurements when cutting strawberries etc. But wow! It was delicious. Everybody loved it and was asking for the recipe. I will make this one again for sure! Read More
Rating: 5 stars
10/12/2020
Absolutely declious! Read More
Rating: 5 stars
07/07/2018
Very good. I also made them as tarts using preformed tart shells. Makes a very big batch I would cut it in half next time for that. Made over 60 tarts!:) Read More
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Rating: 5 stars
04/14/2020
We will make this again! The egg in the berry rhubarb mix cuts the tangyness and makes it delicious. Read More
Rating: 5 stars
06/01/2020
Great recipe! Made it for dessert last night. My husband and I both loved it. Perfect amount of crunch with the crisp topping. Reduced the sugar in the fruit layer to half what was called for. Will definitely make again. Read More
Rating: 5 stars
06/05/2020
Excellent recipe! I couldn’t get enough. Tastes even better the second day, after the flavors have melded together. Will definitely make this again. Read More