Oreo Crusted Strawberry-Rhubarb Crumble Bars: How to Prevent the Crust from Getting Too Soft
Written by Neelanjana Mondal | August 13, 2025
There is a fundamental issue when it comes to making crumble bars Ð the fresh fruit used releasing too much juice Ð this hampers the crispness of the bars, whose base thrives on being dry and crisp. Chances are if you are using fruits like strawberries and even rhubarb, they will release juice while being cut, prepared and especially when baked. While rhubarb is not readily available in the country, if you manage to get your hands on a bunch, you should bake a batch of Oreo Crusted Strawberry-Rhubarb Crumble Bars which is quite an irresistible treat. In this article we will guide you through preventing the rich and buttery crust from getting soggy.
Press the Crust Firmly Into an Even Layer
The temptation to crumble the Oreos using a rolling pin or a blender and then transferring it to the baking pan and leaving them as is, is tempting. If the recipe asks you to press the crushed Oreo mixed with the melted butter into the bottom of the pan, follow it. Make sure to press it down firmly to create a compact base, for the denser the crust, the harder it is for moisture to seep in. You could use the back of a spoon or a flat surface (like a glass) to really compact the crumbs and make sure the crust is smooth and even, if using your hands feels too messy. This step is important, for Oreo crust cannot be baked unlike the regular crusts.
Use Cornstarch in the Filling
Cornstarch plays a critical role in thickening the juices from the strawberries and rhubarb, and this step is really important. As the fruit bakes, the cornstarch absorbs excess moisture, helping the fruit filling stay set and not get too runny. To make sure this happens, ensure the fruit is evenly coated with the cornstarch and the sugar mixture, before adding it to the crust. This will help thicken the filling and keep the crust from getting too soggy.
Chill the Bars Before Slicing
Once baked, let the bars cool down to room temperature, not in the oven, but outside it; this step ensures that the filling firms up. Once that is done, chill the bars in the fridge for at least 1 hour, or longer, if possible, before slicing. You can easily refrigerate the bars overnight, just make sure they are covered with a foil or something similar to avoid the dessert from absorbing the fridge smells. This helps the filling set and prevents any excess moisture from softening the crust when you cut into the bars.
DonÕt Overload the Fruit Filling
It might be tempting to pack the pan with as much strawberry and rhubarb as possible, as your mind works overtime thinking how you want the bars to be as nutrient-rich as possible. However, too much filling can release excess juice into the pan, which increases your headache in how to get rid of the juice. Stick to the recipeÕs recommended amount of fruit for 1 batch (usually about 2 cups strawberries and 1 _ cups rhubarb) and make sure the fruit is chopped evenly to decrease the surface area of the fruit and dehydrate it more. You should consider patting the fruit dry with paper towels, once after washing, then the second time after cutting them down, before mixing it with the cornstarch if the fruit seems overly wet.
Be Generous With the Crumble Topping
The crumble topping not only adds a pop of crispness with its trademark taste, but it can help absorb any additional moisture released from the fruit during baking. Be generous with the crumble and make sure it covers the fruit layer evenly. If youÕre using oats in your topping, theyÕre particularly helpful at soaking up any excess liquid, so make sure to add them for that extra layer of moisture protection.
Bake at the Right Temperature and Time
Usually recipes might suggest baking the crumble bars for 40-50 minutes and during this time, the crust and crumble topping take on a crisp form, while the filling thickens. Be sure to check around the 30-minute mark and cover with foil if the crumble is browning too quickly, to avoid it from burning and running the whole dessert.