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)
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.
Notes
- You can substitute frozen fruit, but thaw and drain first.
- For added texture, mix oats or nuts into the topping.
- Bars can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
