Why You’ll Love This Recipe

These Strawberry Rhubarb Bars have a little bit of everything—sweetness, tartness, and a satisfying, crumbly texture. The balance between the fresh strawberries and tart rhubarb makes for a dynamic filling, while the buttery shortbread-like crust holds everything together perfectly. The bars are easy to make and can be prepared ahead of time, making them great for potlucks, picnics, or even a quick sweet snack. Plus, they’re a great way to use seasonal ingredients like rhubarb and strawberries.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust and topping: 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.
Make the filling: 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.
Assemble the bars: 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.
Bake the bars: 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.
Cool and cut: 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.

Servings and Timing

Servings: 12-16
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes (including cooling time)

Variations

Add a streusel topping: For extra crunch, mix some rolled oats into the crumb topping to create a streusel topping.
Use frozen fruit: If fresh rhubarb or strawberries aren’t available, frozen fruit will work just as well—just make sure to thaw and drain any excess liquid from the fruit before adding it to the filling.
Add a citrus twist: A tablespoon of lemon zest in the filling will brighten the flavors and add a fresh zing to the bars.
Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these bars.

Storage/Reheating

Store any leftover strawberry rhubarb bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. These bars can also be frozen for up to 3 months—just wrap them tightly in plastic wrap and foil, then thaw in the fridge before serving.

FAQs

1. Can I use frozen rhubarb and strawberries for this recipe?

Yes, frozen rhubarb and strawberries work well. Just make sure to thaw the fruit and drain off any excess liquid before using them in the filling.

2. Can I make these bars ahead of time?

Yes, these bars can be made a day or two ahead of time. Just store them in an airtight container to keep them fresh.

3. Can I substitute the rhubarb with something else?

If you can’t find rhubarb, you could substitute it with other tart fruits like cranberries or even sour cherries for a similar tangy flavor.

4. How do I know when the bars are done?

The bars are done when the top is golden brown and the fruit filling is bubbling around the edges. A toothpick inserted into the crust should come out clean or with a few crumbs.

5. Can I make these bars with a shortbread crust?

Yes, you can use a shortbread crust for a richer texture. Just use the same recipe but skip the baking powder.

6. Is it necessary to use cornstarch in the filling?

Cornstarch helps thicken the fruit filling, ensuring it doesn’t run out of the bars. However, if you don’t have cornstarch, you can use flour as an alternative, though it may not thicken as effectively.

.Conclusion

Strawberry Rhubarb Bars are the perfect balance of sweet, tart, and crumbly in every bite. The combination of juicy fruit filling and buttery crust makes them an irresistible dessert that’s sure to please. Whether you’re enjoying them during the spring or anytime you want a fruity treat, these bars will become a go-to recipe. Simple to make and easy to customize, this dessert is a must-try for all fruit bar lovers!

Strawberry Rhubarb Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lisa
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes (including cooling time)
Yield: 12-16 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

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.

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