If you’ve never sunk your teeth into a Strawberry Rhubarb Bar, prepare yourself for a slice of pure nostalgia and sunshiny flavor! Every bite is a delightful mix of sweet strawberries and tart rhubarb, wrapped in a buttery crumb crust that practically melts in your mouth. These easy-to-make bars celebrate the magic of summer produce, transforming humble ingredients into a dessert that’s vibrant, packed with texture, and irresistibly shareable. Whether you’re serving a crowd at a picnic or just want to brighten up an afternoon, Strawberry Rhubarb Bars are the cheery treat you’ll find yourself craving on repeat.
Ingredients You’ll Need
Simple ingredients are the heart and soul of these bars, each one working together to create a perfect harmony of flavors and textures. From the fresh strawberries and tart rhubarb to the buttery crust, every component has a special role to play in making these bars unforgettable.
- Unsalted butter (1 cup, softened): Brings that rich, decadent flavor and keeps the crust tender and perfectly crumbly.
- Granulated sugar (1 cup): Adds sweetness and helps the dough hold together.
- Brown sugar, packed (1/2 cup): Gives depth of flavor with hints of caramel that pair beautifully with the fruit.
- All-purpose flour (2 cups): Provides structure for the bars and soaks up the fruity filling’s juices.
- Baking powder (1/2 teaspoon): Just enough lift to keep the crust light and not too dense.
- Salt (1/4 teaspoon): Enhances all the flavors, keeping the bars from tasting flat.
- Vanilla extract (1 teaspoon): Rounds everything out with warmth and sweetness.
- Fresh rhubarb, chopped (2 cups): The secret tangy superstar of these bars; be sure to use the stalks only.
- Fresh strawberries, chopped (2 cups): Their juicy sweetness balances the rhubarb’s tartness and adds gorgeous color.
- Cornstarch (2 tablespoons): Thickens the fruit layer to perfection, so you get clean slices.
- Lemon juice (1 tablespoon): Wakes up the fruit flavors and keeps things bright.
- Sugar for fruit filling (1/4 cup): Just enough to sweeten and draw out the juices in the strawberries and rhubarb.
- Optional powdered sugar for dusting: A pretty finishing touch that adds just a whisper of extra sweetness.
How to Make Strawberry Rhubarb Bars
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Line a 9×13-inch baking dish with parchment paper, letting some hang over the edges for easy lifting later, or lightly grease it with butter or cooking spray. This step ensures your Strawberry Rhubarb Bars pop out cleanly every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together your softened butter, granulated sugar, and brown sugar until the mixture is light, pale, and fluffy. This gives your base amazing texture and a mellow caramel flavor, setting the stage for those layers of fruity goodness.
Step 3: Mix in Vanilla and Dry Ingredients
Add the vanilla extract, then whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture into your creamed butter and sugars, mixing until a crumbly dough forms. This dough is your buttery backbone, so don’t rush this step!
Step 4: Press Dough into the Pan
Take about two-thirds of your crumbly dough and gently press it into the bottom of your prepared pan, making a flat, even crust. Be sure the corners get some love too. This will keep the fruit filling in place and give the bars their signature structure.
Step 5: Make the Strawberry Rhubarb Filling
In a separate bowl, combine the chopped rhubarb and strawberries with cornstarch, lemon juice, and 1/4 cup of sugar. Toss everything together until the fruit is well-coated and glossy. The cornstarch will mingle with the juices as the filling bakes, creating a thick, luscious layer that won’t turn soggy.
Step 6: Assemble and Top with More Dough
Spread your fruit filling evenly over the crust, letting those ruby-red colors really shine. Crumble the remaining dough over the top, covering the fruit but allowing little peeks of color to show through. This creates beautiful, golden pockets of crispy topping once baked.
Step 7: Bake and Cool
Slide the pan into the oven and bake for 40–45 minutes, until the top is lightly golden and the filling is bubbling at the edges. Once baked, let the Strawberry Rhubarb Bars cool completely in the pan—trust me, patience pays off with neat, easy-to-cut slices and the best texture.
How to Serve Strawberry Rhubarb Bars
Garnishes
For that bakery-fresh look, a generous dusting of powdered sugar over the cooled bars adds a touch of elegance (and extra sweetness). A dollop of whipped cream or a scoop of vanilla ice cream offers an indulgent finish that pairs beautifully with the tart fruit.
Side Dishes
Strawberry Rhubarb Bars are wonderful things to bring to brunches or picnics. Serve alongside fresh fruit salad, light yogurt parfaits, or a hot cup of tea for a delightful, balanced spread that lets the bars be the star of any table.
Creative Ways to Present
Try cutting the bars into different shapes—squares for classic appeal, diamonds for a chic touch, or even tiny bites for a finger-food dessert tray. Layer slices on a rustic wooden board for a farmhouse feel, or wrap individual bars in parchment for picnic-ready treats.
Make Ahead and Storage
Storing Leftovers
Once cooled and cut, store your Strawberry Rhubarb Bars in an airtight container in the fridge. They’ll stay fresh for up to five days, and the flavors actually deepen over time, making them a perfect prep-ahead treat for busy weeks or special occasions.
Freezing
Want to save some summer flavor for later? These bars freeze beautifully. Arrange them in a single layer (with parchment paper between layers if stacking) in an airtight container. Freeze for up to 2 months, and thaw in the refrigerator when you’re ready to enjoy.
Reheating
While Strawberry Rhubarb Bars taste amazing cold or at room temperature, you can gently reheat them in the oven at 300°F for about 5-8 minutes if you crave a warm-from-the-oven bite. A quick zap in the microwave works too—just 10-15 seconds per bar does the trick!
FAQs
Can I use frozen fruit in Strawberry Rhubarb Bars?
Absolutely! While fresh fruit gives the brightest flavor and color, frozen strawberries and rhubarb work well, especially when out of season. Just thaw and drain excess liquid before mixing with the sugars and cornstarch to avoid soggy bars.
Why is my crust too crumbly or dense?
If your crust is dry and won’t hold together, try pressing it a bit more firmly into the pan or make sure you measured your flour accurately. For an extra tender crust, always use softened butter and don’t over-mix the dough.
Do Strawberry Rhubarb Bars need to be refrigerated?
They do best when kept in the fridge, especially because of the juicy fruit layer. Chilling helps the bars keep their shape and the flavors stay vibrant, but you can serve them straight from the fridge or let them come to room temperature for a softer bite.
Can I substitute the rhubarb or strawberries?
Of course! Adjust the recipe to what you have with similar fruits—think raspberries, blueberries, or blackberries for strawberries, and a little extra lemon in place of rhubarb’s tang. Just keep the overall fruit volume about the same for best results.
How do I get clean slices?
Let the bars cool completely in the pan before cutting—this allows the filling to set. For extra tidy squares, chill them in the fridge for 30 minutes before slicing, and wipe your knife clean between each cut.
Final Thoughts
These Strawberry Rhubarb Bars are a celebration of the best flavors summer offers, and they’re easier to make than you might think. Every crumbly bite shows off the irresistible pairing of sweet strawberries and tangy rhubarb, all wrapped in buttery comfort. Give this recipe a whirl, and you just might find your new favorite way to enjoy rhubarb season!
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Strawberry Rhubarb Bars Recipe
- Total Time: 1 hour 5 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delight your taste buds with these delicious Strawberry Rhubarb Bars. A perfect balance of sweet strawberries and tangy rhubarb on a buttery crust, they are a wonderful summer dessert.
Ingredients
For the Crust:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Fruit Filling:
- 2 cups chopped fresh rhubarb
- 2 cups chopped fresh strawberries
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup sugar (for fruit filling)
- Optional: powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a 9×13-inch baking dish with parchment paper or grease.
- Mix Butter and Sugars: Cream together butter, granulated sugar, and brown sugar until fluffy. Add vanilla.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, and salt. Gradually add to the butter mixture to form a dough.
- Form Crust: Press two-thirds of the dough into the pan to create a crust.
- Make Fruit Filling: Combine rhubarb, strawberries, cornstarch, lemon juice, and sugar. Spread over the crust.
- Top with Dough: Crumble the remaining dough over the fruit layer.
- Bake: Bake for 40–45 minutes until golden and bubbly. Cool before cutting into bars. Dust with powdered sugar if desired.
Notes
- For a thicker crust, use all the dough on the bottom and top with streusel topping instead.
- These bars store well in the fridge and taste great chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
