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
Scale
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
