Name: Strawberry Rhubarb Bars Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1/2 cup granulated sugar; 1/2 cup brown sugar (packed); 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 1/2 cups fresh strawberries (chopped); 1 1/2 cups fresh rhubarb (chopped); 1 tablespoon cornstarch; 1/4 cup granulated sugar (for filling); 1 teaspoon lemon juice; Powdered sugar for dusting (optional)

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If you’re looking for a dessert that perfectly captures the sweet essence of spring, these Strawberry Rhubarb Bars are destined to be your new obsession. Imagine buttery layers of golden crust embracing a vibrant filling of juicy strawberries and tangy rhubarb, all in an irresistible handheld treat. These bars strike the ideal balance of tart and sweet, making them a showstopper at any gathering or a special treat for yourself. With just a handful of pantry staples and fresh seasonal fruit, you’ll be amazed at how quickly these bars disappear!

Strawberry Rhubarb Bars Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Strawberry Rhubarb Bars is how accessible the ingredients are—you’ll find most of them right in your kitchen. Each item plays a crucial role, from creating a tender base to bringing out the gorgeous ruby hues and punchy flavors in every bite.

Unsalted butter (1 cup, softened): Provides the rich, melt-in-your-mouth base and perfect crumble for both crust and topping.
Granulated sugar (1/2 cup): Sweetens the crust and helps with structure and browning.
Brown sugar, packed (1/2 cup): Adds a hint of caramel flavor and softness to the dough for that classic bakery-style crumb.
Vanilla extract (1 teaspoon): Rounds out the flavors with warmth and depth.
All-purpose flour (2 cups): The essential structure that gives the bars their delightful bite.
Salt (1/2 teaspoon): Balances sweetness and sharpens all the other flavors beautifully.
Fresh strawberries, chopped (1 1/2 cups): Offer bursts of juicy sweetness and a gorgeous color.
Fresh rhubarb, chopped (1 1/2 cups): Brings the signature tartness and stunning rosy color that makes these bars pop.
Cornstarch (1 tablespoon): Thickens the fruit filling so the bars hold together neatly after slicing.
Granulated sugar for filling (1/4 cup): Just enough to mellow the rhubarb’s tang without overpowering the fruit.
Lemon juice (1 teaspoon): A splash of brightness that ties everything together.
Powdered sugar for dusting (optional): Adds a beautiful, bakery-style finish.

How to Make Strawberry Rhubarb Bars

Step 1: Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, making sure there’s a bit of overhang on all sides. That way, when your Strawberry Rhubarb Bars are finished, you can lift the entire batch out easily for neat slicing—no sticky mess to wrestle with!

Step 2: Make the Crust and Crumble

In a large mixing bowl, cream the softened butter with both the granulated and brown sugars, along with the vanilla, until you have a lovely, smooth mixture—this is key for that melt-in-your-mouth base. Add the flour and salt, mixing until things look crumbly but cohesive. Now press about two-thirds of this dough into the lined pan, pressing it firmly to create an even crust. This is your foundation for those glossy, ruby-red layers!

Step 3: Toss the Fruit Filling

In a separate bowl, mix the chopped strawberries and rhubarb together with the cornstarch, the 1/4 cup granulated sugar, and a teaspoon of lemon juice. You’ll notice the cornstarch immediately clings to the fruit—that’s exactly what you want! This mixture will thicken in the oven and transform into a tantalizing jammy filling for your Strawberry Rhubarb Bars.

Step 4: Assemble and Bake

Spoon the juicy fruit mixture evenly over your pressed-down crust, spreading it all the way to the edges for consistent flavor in every bite. Then, crumble the last third of dough gently across the top—don’t worry about making it perfect; those rustic bits become deliciously crisp and golden in the oven. Slide your pan into the oven and bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly around the edges.

Step 5: Cool, Slice & Enjoy

This is where patience pays off! Let the pan cool completely before grabbing the parchment overhang to lift everything out. This helps the fruit filling set and keeps the bars perfectly sliceable. Dust with a little powdered sugar for an elegant touch, then cut into nine generous bars. Each one has a perfect contrast of crumbly topping and juicy, tart-sweet fruit.

How to Serve Strawberry Rhubarb Bars

Garnishes

For extra flair, lightly dust your Strawberry Rhubarb Bars with powdered sugar just before serving. For a burst of freshness, add a few thinly sliced strawberries or a sprinkle of chopped pistachios. A dollop of softly whipped cream also makes these bars feel extra special.

Side Dishes

Pair these bars with a scoop of vanilla ice cream or a drizzle of lightly sweetened yogurt for a dreamy dessert plate. On the brunch table, they’re fabulous alongside fresh fruit and a pot of hot tea.

Creative Ways to Present

For a picnic or party, cut your Strawberry Rhubarb Bars into bite-sized squares and serve them in festive cupcake liners for easy, mess-free handing. Or go gourmet and use a round cookie cutter for individual tartlets—adorable and unexpected!

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Rhubarb Bars in an airtight container in the refrigerator, where they’ll keep beautifully for up to five days. I love grabbing a square for a quick afternoon pick-me-up throughout the week!

Freezing

To stretch out your spring bounty, freeze the bars in a single layer (or with parchment between layers) in a container or freezer bag. Allow them to thaw at room temperature for an hour or so before enjoying—perfection at your fingertips.

Reheating

If you like your Strawberry Rhubarb Bars a little warm, pop a bar into the microwave for about 15 seconds or reheat in a 325°F oven for 5–10 minutes. The result is a gooey, fragrant treat that tastes freshly baked, especially if topped with a scoop of ice cream!

FAQs

Can I use frozen strawberries or rhubarb?

Absolutely! Just be sure to thaw and drain them well before using so the bars don’t turn out soggy. This trick lets you enjoy Strawberry Rhubarb Bars all year long, even when the fresh fruit is out of season.

How do I know when the bars are done baking?

The top should look golden brown and slightly crisp, and you’ll notice the filling starts bubbling up around the edges. If you’re unsure, insert a toothpick in the center—it shouldn’t come out gooey with raw dough.

Can I make these bars gluten-free?

Yes! Simply substitute a high-quality gluten-free all-purpose flour blend for the regular flour. Check all your other ingredients to be sure they’re gluten-free, too. The results are still fabulously tender and flavorful.

What’s the best way to slice the bars neatly?

Let them cool completely first for clean cuts. Use the parchment paper to lift the whole slab out of the pan and a sharp knife to slice into squares. Wiping the knife clean between cuts helps keep the layers distinct.

Can I add anything to the topping?

For extra crunch and flavor, stir in 1/2 cup of rolled oats or chopped nuts into the crumble dough before sprinkling it on top. Both pair beautifully with the Strawberry Rhubarb Bars and bring a rustic touch.

Final Thoughts

There’s something so joyful about baking a batch of homemade Strawberry Rhubarb Bars—the colors, aromas, and flavors all burst with the energy of spring. Whether you’re sharing them at a picnic, tucking one into a lunchbox, or savoring with your afternoon tea, I truly hope you’ll give these bars a try and fall in love with them, bite after bite.

Strawberry Rhubarb Bars Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 1 hour
Yield: 9 bars 1x
Diet: Vegetarian

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Description

These Strawberry Rhubarb Bars are a delightful treat that perfectly balances the sweetness of strawberries with the tartness of rhubarb. With a buttery crust and crumbly topping, these bars are a wonderful springtime dessert.

Ingredients

Scale

Crumble:

1 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt

Fruit Filling:

1 1/2 cups fresh strawberries (chopped)
1 1/2 cups fresh rhubarb (chopped)
1 tablespoon cornstarch
1/4 cup granulated sugar (for filling)
1 teaspoon lemon juice

Additional:

Powdered sugar for dusting (optional)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang.
Mix Crumble: Cream together butter, granulated sugar, brown sugar, and vanilla. Add flour and salt, mix until a crumbly dough forms.
Form Crust: Press two-thirds of the dough into the pan to form a crust.
Prepare Filling: Toss strawberries and rhubarb with cornstarch, sugar, and lemon juice.
Assemble: Spread fruit mixture over crust. Crumble remaining dough on top.
Bake: Bake for 40–45 minutes until golden and bubbling.
Cool and Serve: Cool in the pan, then slice into bars. Dust with powdered sugar if desired.