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
