Description
Strawberry Rhubarb Bars feature a buttery, crumbly crust with a juicy strawberry-rhubarb filling and a slightly sweet, tangy topping. The combination of sweet and tart flavors makes them the perfect dessert for any occasion, especially during spring.
Ingredients
- For the crust and topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg, beaten
- For the filling:
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later. In a medium bowl, mix together the flour, sugar, salt, and baking powder. Add the cold cubed butter and rub it into the dry ingredients using your fingertips or a pastry cutter until the mixture becomes crumbly. Add the beaten egg and stir until combined. Press half of this mixture into the bottom of the prepared pan to form a crust.
- In a separate bowl, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, and vanilla extract. Stir until the fruit is well coated and the sugar begins to dissolve.
- Pour the fruit mixture over the crust in the baking pan, spreading it out evenly. Sprinkle the remaining crust mixture over the top of the fruit filling. It’s okay if some of the fruit is exposed; the crumbly topping will bake into a nice texture.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden and the fruit filling is bubbling. You may want to check halfway through and cover the edges with foil if they’re browning too quickly.
- Allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang. Once cooled, cut them into squares and serve. Optionally, dust with powdered sugar before serving.
Notes
For extra crunch, mix some rolled oats into the crumb topping to create a streusel topping.If fresh rhubarb or strawberries aren’t available, frozen fruit works well. Just make sure to thaw and drain any excess liquid before using them in the filling.A tablespoon of lemon zest in the filling will brighten the flavors and add a fresh zing to the bars.Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these bars.Store leftover strawberry rhubarb bars in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to a week or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
