If you love the perfect balance of sweet and tart in a buttery, crumbly bar, then you are going to fall head over heels for this Strawberry Rhubarb Bars Recipe. Imagine tender shortbread crust layered with a luscious strawberry rhubarb filling that bursts with vibrant flavors, then topped with a golden crumb that adds the perfect textural contrast. It’s a slice of spring and summer sunny days all wrapped up in one easy-to-make, irresistible dessert bar. Whether for a potluck, afternoon tea, or simply a cozy treat at home, these bars are bound to become your new favorite go-to bake.
Ingredients You’ll Need
The magic of this Strawberry Rhubarb Bars Recipe lies not just in its simplicity but in how each ingredient plays its part in crafting that perfect taste and texture. From the rich, buttery base to the juicy fruit filling, every component is a star.
- 2 cups flour: Provides the sturdy yet tender foundation for both crust and crumb topping.
- 1 cup sugar: Balances sweetness without overpowering the natural tartness of the fruit.
- 1 cup butter, cold and cubed: Adds richness and helps create the crumbly texture you want.
- 1 1/2 cups chopped rhubarb: Brings that signature tart punch that defines the filling.
- 1 cup strawberries, chopped: Offers natural sweetness and juicy freshness to complement the rhubarb.
- 1/3 cup sugar: Sweetens the filling, melding beautifully with the fruit.
- 2 tablespoons cornstarch: Thickens the filling, ensuring it’s luscious but not runny.
- 1 teaspoon lemon juice: Enhances brightness and elevates the overall fruit flavors.
How to Make Strawberry Rhubarb Bars Recipe
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350°F. This step is key to ensure an even bake from the moment your bars go in. Line a 9×13-inch pan with parchment paper or lightly grease it to make sure your bars come out smoothly without sticking.
Step 2: Make the Crust and Crumb Mixture
In a large bowl, combine the flour and sugar. Then cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture is crumbly but holds together when pressed. This crumbly texture is what makes the bars tender and buttery—don’t rush this process for the best result.
Step 3: Form the Crust
Press about half of the crumb mixture firmly into the bottom of your prepared pan. This will be the sturdy base that supports the fruity filling and crumb topping, so press evenly for a solid foundation.
Step 4: Prepare the Strawberry Rhubarb Filling
In a separate bowl, gently toss the chopped rhubarb and strawberries with sugar, cornstarch, and lemon juice. The sugar softens the tartness while the cornstarch thickens the juices as the bars bake, creating a perfectly set layer.
Step 5: Assemble the Bars
Spread the strawberry rhubarb filling evenly over the pressed crust. Then sprinkle the remaining crumb mixture generously on top, ensuring that every bite has a delicious crunch.
Step 6: Bake to Golden Perfection
Place the pan in the oven and bake for 40 to 45 minutes, or until the crumb topping turns a beautiful golden brown and the filling bubbles slightly at the edges. This baking time produces that lovely contrast between the tender, juicy filling and the crisp, buttery crust and crumble.
How to Serve Strawberry Rhubarb Bars Recipe
Garnishes
Once your bars have cooled, a simple dusting of powdered sugar adds a touch of elegance and a whisper of sweetness. For a more decadent presentation, a dollop of freshly whipped cream or a scoop of vanilla ice cream pairs beautifully, balancing the tart fruit flavors.
Side Dishes
Strawberry Rhubarb Bars make a wonderful accompaniment to a warm cup of tea or freshly brewed coffee, turning any snack time into a joyful moment. For a brunch spread, serve alongside creamy yogurt or a fresh fruit salad for an extra burst of freshness.
Creative Ways to Present
Try cutting your bars into bite-sized squares and serving them on a pretty platter for a party or picnic treat. Layered in a trifle glass with whipped cream and sliced strawberries, they transform into an irresistible layered dessert that’s almost too pretty to eat!
Make Ahead and Storage
Storing Leftovers
These bars keep wonderfully in an airtight container at room temperature for up to two days. For longer freshness, store them in the refrigerator, where they’ll last for about a week without losing their delightful texture and flavor.
Freezing
If you want to save some for later, Strawberry Rhubarb Bars freeze beautifully. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll maintain their flavor and texture for up to three months.
Reheating
To enjoy the bars warm, simply thaw them overnight in the refrigerator and then heat briefly in a microwave or oven until just warmed through. This brings back that lovely fresh-baked feeling and melts the crumb topping slightly for maximum yum.
FAQs
Can I use frozen strawberries and rhubarb for this recipe?
Absolutely! Frozen fruit works well, but be sure to thaw and drain any excess liquid before adding the filling to prevent sogginess in your bars.
What can I substitute for cornstarch in the filling?
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as a thickening agent; just use the same amount called for in the recipe.
Is it possible to make these bars gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free flour blend. Be sure it contains xanthan gum or another binder to maintain the crust’s structure.
How do I get clean slices when cutting the bars?
Let the bars cool completely before slicing. Using a sharp knife cleaned between cuts will help you achieve neat, clean edges every time.
Can these bars be made vegan?
To make this recipe vegan, substitute the butter for a plant-based vegan butter alternative. The rest of the ingredients are plant-based, so this swap works perfectly.
Final Thoughts
There is something incredibly satisfying about biting into a homemade bar that captures the season’s best flavors, and this Strawberry Rhubarb Bars Recipe does just that with charm and ease. The buttery crust, luscious filling, and crumbly topping combine to create a treat that feels both nostalgic and fresh. Whether you are an experienced baker or just seeking a sweet weekend project, I wholeheartedly encourage you to give this recipe a try. It’s sure to become a beloved favorite, filling your home with warmth and joy with every bite.
Print
Strawberry Rhubarb Bars Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12–16 bars
- Diet: Vegetarian
Description
These Strawberry Rhubarb Bars feature a buttery shortbread crust and crumb topping, sandwiching a sweet-tart filling of fresh strawberries and rhubarb. Perfectly balanced and deliciously crumbly, they’re an American classic dessert ideal for spring baking.
Ingredients
Crust & Crumb
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup cold unsalted butter, cubed
Filling
- 1 1/2 cups chopped rhubarb
- 1 cup chopped strawberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Prepare Crust & Crumb: In a mixing bowl, combine 2 cups flour and 1 cup sugar. Cut in 1 cup cold, cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly and resembles coarse sand.
- Form Base Layer: Take half of the crumb mixture and firmly press it into the bottom of the prepared baking pan to form an even crust layer.
- Make Filling: In a separate bowl, combine chopped rhubarb, chopped strawberries, 1/3 cup sugar, 2 tablespoons cornstarch, and 1 teaspoon lemon juice. Mix until the fruit is evenly coated and the cornstarch is fully incorporated to help thicken the filling as it bakes.
- Layer Filling: Spread the fruit mixture evenly over the pressed crust in the baking pan.
- Add Topping: Sprinkle the remaining crumb mixture evenly over the fruit filling, covering it completely with a crumbly topping.
- Bake Bars: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool & Slice: Remove from oven and allow the bars to cool completely in the pan before slicing into 12 to 16 bars. Cooling ensures clean, firm bars that hold together well.
Notes
- Make sure the butter is very cold to achieve a crumbly texture for the crust and topping.
- Cooling completely before slicing helps maintain clean edges and prevents the filling from spilling out.
- Use fresh or frozen strawberries and rhubarb; if using frozen, thaw and drain excess moisture for best results.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
