Strawberry rhubarb crisp bars from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • janeh9 on April 14, 2024

    Many better strawberry rhubarb recipes around! The ratio of oats:flour was too high for my liking. Will not repeat.

  • DKennedy on December 20, 2019

    Doubled recipe and used gf flour. I did not put another layer of crumble on top. Perfect results. Next time line the pan.

  • ChristineL32707 on June 28, 2019

    Easy to throw together and so delicious. I didn’t have strawberries so I increased rhubarb to 1-1/2 cups and added a tablespoon-ish more sugar. Then added a pint jar of my own “crazyberry” jam. (Cranberries, blueberries, raspberries, blackberries and strawberries.) it baked for around 50 minutes total - checked until rhubarb was soft. Loved that there is a bottom crust. Served warm with lightly sweetened whipped cream on the side. This is such a flexible recipe - I can’t wait to try with peaches, plums, apples...or combination thereof. Make this!

  • Rutabaga on May 08, 2016

    I made these again - and this time, I even got to eat some! They tasted great, but were very soft, easier to eat with a fork than by hand. Perhaps I should have added more flour, or baked them a full hour (they were in the oven about 50 minutes). For flour, I used 2/3 whole wheat pastry and 1/3 white. The bars also make a great yogurt topping.

  • Kfaber on July 04, 2014

    So easy and yummy!!

  • Rutabaga on May 19, 2014

    My husband took these to a work potluck, and they were so popular that only a few uneaten bites of oatmeal crust remained in the corners on the pan when he brought it home (and I had even doubled the recipe, anticipating this). For myself, I can say the oatmeal crust was very tasty, and I can only imagine it was even better with fruit. Making the dessert in one pan was also a great time saver.

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