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Strawberry Rhubarb Crisp Bars

Beth Declercq is a homemaking, homeschooling, homesteading mama to six.


She is passionate about raising food on their 5 acre Michigan homestead, restoring their late 1800’s Victorian, drinking lots of coffee, crocheting, and frequenting the flea market in the summertime. 

Strawberry Rhubarb Crisp Bars





  • 1 cup packed brown sugar
  • 2 cups oats
  • 1 cup flour
  • 3/4 cup cold butter, cut into chunks


  • 4 cups chopped strawberries
  • 3 cups chopped rhubarb (fresh or frozen)
  • 1/4 cup flour
  • ¾ cup raw honey


  1. Preheat your oven to 350 F and butter a 9×13” pan. Set aside.
  2. Combine brown sugar, oats and flour until mixed thoroughly. Cut in the butter with a pastry cutter or your hands until combined (you are looking for the consistency of cookie dough).
  3. Set aside 1.5 cups of crust mixture. Press the remainder into the bottom of your pan – covering the bottom entirely. 
  4. Bake bottom crust for 10-20 minutes, until dry and golden.
  5. Combine your strawberries, rhubarb, honey, and flour. Spread on top of partially baked crust. Crumble the remaining oat mixture on top (it will not completely cover it)
  6. Bake for 45-50 minutes or until fruit is bubbling and top crust is golden brown.
  7. Cool overnight or in the fridge. Cut into squares and enjoy! We prefer eating ours cold with a dollop of yogurt or whipped cream on top!


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