Strawberry Rhubarb Bars Recipe

If you’re head over heels for fruity desserts that strike the perfect balance between sweet and tart, you have to try these Strawberry Rhubarb Bars. They’re an irresistible mashup of buttery shortbread crust, jammy strawberry-rhubarb filling, and a delicious crumbly topping. Each bite is a celebration of summer’s best produce, with an easy recipe you can pull together in just about an hour. Bring them to picnics, serve them at brunch, or simply keep a stash for your afternoon coffee—there’s no wrong way to enjoy this nostalgic treat!

this Recipe

Ingredients You’ll Need

The best part about Strawberry Rhubarb Bars is that you only need straightforward, staple ingredients. Each one plays an important role, creating that signature vibrant color, rich texture, and summery flavor combo that makes these bars unforgettable.

• Unsalted butter: Provides the rich base for the crust and topping—make sure it’s softened for easy mixing.
• Granulated sugar: Adds sweetness to both the shortbread and the fruit filling for well-balanced flavor.
• Brown sugar: Brings a hint of caramel-like depth and extra chewiness to the topping.
• Vanilla extract: Rounds out the flavors and makes everything smell absolutely heavenly.
• All-purpose flour: Holds the bars together and creates the signature crumbly texture.
• Salt: Just a little amplifies all the sweet and tart notes of the dish.
• Fresh rhubarb: The star tart ingredient, chopped small for even distribution in every bite.
• Fresh strawberries: Lends sweetness, color, and a juicy texture to the fruit layer.
• Cornstarch: Thickens the filling, so it stays neat and slices beautifully.
• Lemon juice: A splash brightens all the flavors, keeping the dessert lively and fresh.

How to Make Strawberry Rhubarb Bars

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides. This little trick makes lifting out your Strawberry Rhubarb Bars a total breeze after they’re baked and cooled.

Step 2: Mix the Shortbread Dough

In a big bowl, cream together your softened butter, ½ cup granulated sugar, brown sugar, and vanilla until the mixture is creamy and smooth. This is your base! Add in the flour and salt, then stir until the dough turns crumbly and slightly sticky—perfect for pressing and crumbling.

Step 3: Press the Crust

Take about two-thirds of your soft, crumbly dough and gently press it into the bottom of your prepared pan. Aim for a nice, even layer—this forms the hearty base that’ll hold up all the juicy fruit filling.

Step 4: Make the Fruit Filling

In a separate bowl, combine your chopped rhubarb and strawberries with ⅓ cup sugar, the cornstarch, and lemon juice. Toss everything together until the fruit is evenly coated—the cornstarch helps the filling thicken as it bakes, so don’t skip it!

Step 5: Layer and Top

Spoon the strawberry rhubarb mixture evenly over the pressed crust. Then, take the remaining crumbly dough and scatter it over the top, creating a gorgeous, rustic crumble topping.

Step 6: Bake to Perfection

Slide the pan into your preheated oven and bake for 40–45 minutes. The top should turn golden and the filling should bubble up in little pink pockets—both delicious signs that your bars are ready to cool.

Step 7: Cool and Slice

Let your Strawberry Rhubarb Bars cool completely in the pan. This part can be hard (they smell so good!), but it helps the bars set for clean, perfect squares. Once cool, grab the parchment handles and lift out, then cut into 16 generous bars.

How to Serve Strawberry Rhubarb Bars

Garnishes

Top your Strawberry Rhubarb Bars with a dusting of powdered sugar, a few sliced fresh strawberries, or a dollop of freshly whipped cream. These simple garnishes highlight the bar’s colors and add even more dessert curb appeal!

Side Dishes

These bars shine as a standalone treat, but they’re also fantastic with a scoop of vanilla ice cream or a side of tangy Greek yogurt. Serving them alongside a fresh fruit salad can turn your dessert into a full-on summer celebration.

Creative Ways to Present

Think outside the pan! Stack the bars on a rustic wooden board for a picnic, arrange them in cupcake wrappers for easy serving at parties, or package them in parchment for sweet edible gifts. The playful pink and golden colors look gorgeous no matter how you present them.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your Strawberry Rhubarb Bars in an airtight container in the fridge. They’ll stay delicious for up to 5 days, making them an ideal make-ahead treat you can enjoy throughout the week.

Freezing

To freeze, arrange the sliced bars in a single layer on a baking sheet to freeze individually, then stack them with parchment paper between layers in a freezer-safe container or zip-close bag. They keep well for up to three months—just thaw overnight in the fridge whenever a craving hits!

Reheating

If you love a warm, just-baked bar, pop one in the microwave for 15–20 seconds or reheat in a 300°F oven for about 5 minutes. The crust will crispen up and the filling will taste freshly made.

FAQs

Can I use frozen rhubarb and strawberries in Strawberry Rhubarb Bars?

Absolutely! Just be sure to thaw the fruit completely and drain any excess liquid before mixing with the other filling ingredients. This prevents the bars from getting soggy and ensures a beautifully set filling.

Do I need to peel the rhubarb?

No peeling necessary! Just give your rhubarb a good rinse and chop it up. If the stalks are particularly wide or woody, you can peel off the toughest outer layer, but most fresh rhubarb is ready to use as is.

Can I make these Strawberry Rhubarb Bars gluten-free?

Yes, you can substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The texture may be a little different, but you’ll still get a wonderful crumbly crust and topping.

What’s the best way to cut clean, neat bars?

Let the bars cool completely before slicing, preferably after an hour in the fridge. Use a sharp knife wiped clean between each cut for extra tidy squares, and gently lift them out with a spatula.

Can I double this recipe for a crowd?

Definitely! Simply double the ingredients and use two 9×13-inch pans or one half-sheet pan. Baking time may vary slightly, so keep an eye out for that golden topping and bubbling fruit filling as your cue.

Final Thoughts

Whether you grew up picking rhubarb or just found it at the market, Strawberry Rhubarb Bars are a dreamy way to savor the season. I hope you’ll bake them soon and add a burst of summer sunshine to your table. Your friends and family are going to love every tart-sweet, buttery, crumbly bite!

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