Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
There’s something about strawberry rhubarb bars that screams summer comfort. This article walks you through how to make a strawberry rhubarb bars recipe that’s sweet, tart, buttery, and oh-so-simple. From choosing the best fruit to adding that perfect crumble topping, I’ll share what’s worked in my kitchen—and what hasn’t.
In this Article
Key Takeaways: What You Need to Know
- Strawberry rhubarb bars are an easy, nostalgic dessert made with sweet strawberries, tart rhubarb, and a buttery crumble base.
- They’re flexible—you can go gluten-free, add oats, or even swirl in cream cheese.
- This recipe uses pantry basics, real fruit, and takes under an hour.
- You’ll get tips on how to balance the tartness, store leftovers, and swap ingredients.
- Includes variations like strawberry rhubarb bars with oatmeal and gluten free strawberry rhubarb bars.
Why Strawberry Rhubarb Bars Are My Summer Love Language
Strawberry rhubarb bars blend fresh fruit with a tender crust and golden crumble—making them an ideal, no-fuss dessert for summer gatherings, bake sales, or just a quiet coffee break.
What’s the story behind these bars?
I still remember the first time I tasted strawberry rhubarb anything. I was six, barefoot in my grandma’s backyard, licking juice off my fingers after a bite of her famous strawberry rhubarb crisp. That tangy-sweet magic stuck with me. Years later, when I started playing with my own recipes outside Austin, these bars became my go-to.
They check all the boxes:
- Minimal prep
- Balanced flavor
- Kid-friendly
- Picnic-approved
Honestly? These are the first dessert my twins ask for once rhubarb hits the farmer’s market in April.
I’ve made this strawberry rhubarb bars recipe dozens of times, and it’s forgiving. Mess up the ratio a little? Still delicious. Want to use frozen fruit? No problem. Want to go dairy-free? Totally doable.
They’re easier than a pie but bring all that nostalgic flavor. And unlike crumble or cobbler, these bars travel well. No soggy bottom crusts. No bowls needed. Just you, a napkin, and a quiet moment.
Check out my rhubarb recipes collection if you’re as obsessed with this plant as I am.
What makes this the best strawberry rhubarb bar recipe?
Let’s be honest, there are a lot of strawberry rhubarb bars recipes out there. But here’s what sets this one apart:
- Crumb-to-fruit ratio is on point. You get buttery bites in every mouthful.
- No mixer needed. Just your hands and a bowl.
- Flexible flour choices. I’ve made these gluten-free and no one noticed.
- Oats or no oats—your call. I usually add some to the topping for texture.
- Adaptable sweetness. If your strawberries are super ripe, you can use less sugar.
Want to try something similar with a crisp top? Head over to this strawberry rhubarb crisp recipe.
What’s more? These bars freeze beautifully. I’ve packed them for road trips, mailed them to friends, and even snuck one into a preschool lunchbox (teacher-approved!).
For more variations like strawberry rhubarb cobbler, don’t miss my cozy cobbler version. It’s like a cousin to this recipe, just a little saucier.
How to Choose Ingredients for the Best Strawberry Rhubarb Bars
To make the best strawberry rhubarb bars, use fresh or frozen fruit, a simple crumb crust, and a balance of sweet and tart flavors. Choose ripe strawberries and bright red rhubarb for best results.
What kind of rhubarb and strawberries should I use?
Rhubarb is bold. It doesn’t try to be sweet. That’s why it pairs so beautifully with juicy strawberries. For these strawberry rhubarb bars, I recommend using:
- Bright red rhubarb stalks — younger stalks are less stringy and have a mellow tang.
- Fresh strawberries, hulled and quartered — sweeter berries balance the rhubarb.
But let’s be real: you can absolutely use frozen. Just thaw and drain them well first, especially the strawberries. Too much liquid = soggy bottom crust.
If you’re growing rhubarb at home or just scored some from the farmer’s market, take a look at my rhubarb crisp recipe for another way to use what you’ve got.
Quick tip: Always taste your fruit before baking. If your strawberries are super ripe and sweet, you can cut back the sugar in the filling by a few tablespoons. If they’re on the tart side? Add a bit more or mix in a splash of maple syrup.
Can you make strawberry rhubarb bars gluten free or with oats?
Yes, and it’s easier than you think.
For gluten free strawberry rhubarb bars, just use a 1:1 gluten-free flour blend in the crust and crumble. Almond flour works too, but adds a nuttier flavor.
Want that rustic, chewy texture? Add oats. I usually mix rolled oats into the top crumble, about ½ cup does the trick. It makes these feel a little heartier, more like a breakfast treat. You’ll see similar textures in recipes like rhubarb muffins and rhubarb bread.
Here’s a simple ingredient breakdown:
| Ingredient | Notes |
|---|---|
| Rhubarb (fresh/frozen) | 2 cups, diced – brighter stalks give better flavor |
| Strawberries | 2 cups, quartered – fresh or thawed from frozen |
| All-purpose flour | Or gluten-free 1:1 mix |
| Butter or vegan alt | For rich, tender texture |
| Brown sugar | Adds depth—adjust for fruit sweetness |
| Rolled oats (optional) | Use in topping for crunch and fiber |
| Cornstarch | Helps thicken the fruit filling |
| Vanilla extract | Rounds out the flavor |
The great thing? This recipe welcomes substitutions. I’ve even added a cream cheese swirl for something richer—like these strawberry rhubarb bars with cream cheese I’ll cover later.
How to Make Strawberry Rhubarb Bars Step-by-Step
To make strawberry rhubarb bars, press a simple crumb crust into a pan, top with sweet-tart strawberry rhubarb filling, and finish with a golden crumble. Bake until bubbling and set.
What’s the easiest method for making strawberry rhubarb bars?
You don’t need fancy equipment or complicated steps here. These easy strawberry rhubarb bars come together in under 20 minutes of prep. Here’s how I do it every spring:
1. Make the crust and topping
It’s one dough that does double duty. Just mix:
- 1 cup softened butter
- 1 cup brown sugar
- 2 cups flour (or gluten-free 1:1 blend)
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp vanilla
- Optional: ½ cup rolled oats (for that oatmeal bar feel)
Stir until crumbly. Set aside 1½ cups for the topping. Press the rest firmly into a greased 9×13 pan. I use my fingers or the bottom of a measuring cup to pack it down.
Bake at 350°F for 10 minutes, just enough to set it.
2. Mix the fruit filling
While that crust bakes, stir together:
- 2 cups sliced strawberries
- 2 cups diced rhubarb
- ⅔ cup sugar (adjust to taste)
- 2 tbsp cornstarch
- Zest of ½ lemon (optional but lovely)
Let that sit for a few minutes while the sugar starts to draw out the juices.
How do I assemble and bake strawberry rhubarb bars?
Once the crust is out of the oven, here’s how it all comes together:
- Spoon the fruit mixture evenly over the hot crust. Spread it to the edges.
- Crumble the reserved dough over the top. Don’t worry about covering it completely, some fruit peeking through is part of the charm.
- Bake for 35–40 minutes, until the top is golden and the filling bubbles around the edges.
Let them cool completely before cutting—this helps the bars set up so they slice cleanly. If you’re impatient (I get it), pop the pan in the fridge for 30 minutes before serving.
If you’re into jammy, fruit-forward flavors, check out my strawberry rhubarb jam. It’s a similar profile, just in spreadable form.
Want something with a pie-like bite? Try my rhubarb pie recipe. It’s a fan favorite at spring cookouts.
Customize Your Strawberry Rhubarb Bars — Cream Cheese & More
Customize your strawberry rhubarb bars with cream cheese swirls, chopped nuts, or alternate fruit like peaches or blackberries. The base recipe stays the same.
Can I add cream cheese or other twists to these bars?
Absolutely. If you love the idea of strawberry rhubarb bars with cream cheese, here’s how to do it:
Before you add the fruit filling, whisk together:
- 8 oz cream cheese (softened)
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla
Spread that cream cheese layer over the partially baked crust. Then spoon on the fruit, and top with the crumble. Bake as usual.
It makes the bars feel richer—almost like a cheesecake bar with a spring twist. I serve these for brunch with hot coffee, and they disappear fast.
You can also add:
- Chopped pecans or almonds to the topping
- Peaches instead of strawberries—try this peach rhubarb jam combo in bar form
- A pinch of cardamom or cinnamon in the crumble
Still want more ideas? My rhubarb custard pie hits a creamy note too—and it’s just as nostalgic.
What do others say about these bars?
Here’s a real review I got from a neighbor in Driftwood, Texas, after dropping off a batch last spring:
“I usually don’t even like rhubarb. But these? They’re buttery, tart-sweet, and honestly taste like something from a bakery. I had three with coffee and zero regrets.” — Camille, mom of 2 and recovering store-bought snack addict
And she’s not alone. I’ve served these to gluten-free guests, picky toddlers, and one suspicious cousin from New Jersey. Every time, the pan comes back clean.
What’s great is you don’t have to stick to any one formula. Want more fruit? Pile it on. Prefer them less sweet? Use half the sugar. Once you’ve made these once, you’ll find your own groove.
How to Store and Serve Strawberry Rhubarb Bars
Store strawberry rhubarb bars in an airtight container at room temperature for 2 days, in the fridge for up to 5 days, or freeze them for 3 months. Serve chilled, room temp, or lightly warmed.
How long do strawberry rhubarb bars last?
These bars hold up beautifully, which is why I love baking them ahead for potlucks or family weekends.
Here’s a quick storage guide:
| Storage Method | How Long They Last | Notes |
|---|---|---|
| Room temperature | 2 days | Keep in airtight container |
| Refrigerator | 4–5 days | Best for cream cheese variation |
| Freezer | 2–3 months | Wrap in parchment + freezer bag |
Tip: If freezing, slice the bars first and layer with parchment between pieces. That way you can grab one at a time without thawing the whole pan.
For fruit safety, the USDA recommends proper handling and storage of strawberries and rhubarb to preserve quality and reduce foodborne risk. You can read more on their produce storage guidelines.
How should I serve strawberry rhubarb bars?
You can enjoy them in so many ways:
- Plain and chilled. My kids love them straight from the fridge after school.
- With a scoop of vanilla ice cream. That hot-cold contrast is pure joy.
- Lightly warmed with coffee. A cozy weekend breakfast hack.
I’ve even crumbled leftover bars over yogurt for a quick parfait. It’s a trick I first discovered when testing my rhubarb jam recipe—sweet, tangy fruit pairs so well with creamy bases.
If you like bold twists, try a drizzle of blackberry rhubarb jam on top for an extra layer of color and flavor.
These bars may be simple, but how you serve them can make them feel special. They go from bake sale treat to dinner party dessert with just a scoop of ice cream and a dusting of powdered sugar.
Strawberry Rhubarb Bars
Equipment
- Mixing bowl
- 9×13 baking pan
- Measuring cups
- Spatula
Ingredients
- 2 cups diced rhubarb
- 2 cups quartered strawberries
- 2/3 cup sugar adjust to taste
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup softened butter
- 1 cup brown sugar
- 2 cups all-purpose flour or gluten-free blend
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup rolled oats optional, for topping
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking pan.
- Mix butter, brown sugar, flour, baking powder, salt, and vanilla until crumbly. Reserve 1 1/2 cups for topping.
- Press remaining dough firmly into the prepared pan. Bake 10 minutes.
- Stir together strawberries, rhubarb, sugar, cornstarch, and lemon zest if desired.
- Spread fruit filling evenly over the crust.
- Sprinkle with reserved crumble and oats.
- Bake 35–40 minutes, until golden and bubbly.
- Cool completely before slicing into bars.
Notes
Nutrition
Variations of Strawberry Rhubarb Bars You’ll Want to Try
Strawberry rhubarb bars are endlessly versatile. Try them gluten-free, with oat crumble toppings, or inspired by cobblers and crisps. You can adapt this recipe to fit dietary needs and personal taste.
How can I make strawberry rhubarb bars gluten free?
If you or your guests are gluten sensitive, these gluten free strawberry rhubarb bars are a lifesaver. Here’s what works best:
- Swap all-purpose flour for a 1:1 gluten free baking blend.
- Add ½ teaspoon xanthan gum if your blend doesn’t include it.
- Use certified gluten free oats for a crumble topping.
The taste is nearly identical—nutty, sweet, and tart all at once. I’ve served these side-by-side with the traditional version, and most people can’t tell which is which.
For more bold rhubarb spins, check out my apple rhubarb chutney. It’s savory instead of sweet, but shows how versatile rhubarb can be.
Can I turn strawberry rhubarb bars into a cobbler or crisp?
Yes—and this is where things get really fun.
If you like your desserts saucier, you can adapt this recipe into a strawberry rhubarb cobbler. Instead of pressing the crust, just pour the fruit filling into a baking dish and top with dollops of dough. Bake until golden and bubbling. Try my strawberry rhubarb cobbler for the full how-to.
Prefer a crunchier finish? Turn these bars into a crisp by skipping the bottom crust altogether. Just pile fruit in a dish, cover with oat-butter-sugar topping, and bake. You’ll get all the flavor, with half the steps.
Either way, the best strawberry rhubarb bars recipes can easily shift into cobblers or crisps. That’s the beauty of working with fruit this adaptable.
FAQs About Strawberry Rhubarb Bars
What are strawberry rhubarb bars?
Strawberry rhubarb bars are a simple dessert made with a buttery crust, a sweet-tart fruit filling, and a crumb topping. They taste like a cross between pie and crisp, but in bar form. Easy to slice, they’re great for potlucks, picnics, and family gatherings.
How do you make strawberry rhubarb crumble bars?
To make strawberry rhubarb crumble bars, prepare one dough to use as both the crust and the topping. Fill with strawberries, rhubarb, sugar, and cornstarch. Sprinkle the remaining crumble on top, then bake until golden and bubbling. Cool completely before cutting into squares.
Are rhubarb crumble bars easy to make?
Yes, rhubarb crumble bars are very easy to make. The crust and topping come from one simple dough, and the fruit filling requires only a few ingredients. With no mixer needed, the recipe is straightforward for beginners and a fast favorite for experienced bakers.
How do you make strawberry rhubarb sweeter?
To make strawberry rhubarb sweeter, add sugar or honey to the filling, balance the tart rhubarb with very ripe strawberries, or swirl in a bit of cream cheese. A light dusting of powdered sugar before serving can also mellow the tang without overpowering the fruit.
Can you use oats in strawberry rhubarb bars?
Yes, oats are a popular add-in for strawberry rhubarb bars. Rolled oats give the topping a chewy, rustic texture and make the bars more filling. You can mix oats with flour, sugar, and butter for the crumble, or go fully oat-based for a heartier snack.
Conclusion: Why These Bars Belong in Your Kitchen
When I pull a pan of strawberry rhubarb bars out of the oven, it feels like summer has arrived. They’re versatile, easy, and nostalgic all at once. Bake them plain for a weekday snack, add cream cheese for a brunch treat, or pack them up for a picnic.
Rhubarb is short-seasoned, but recipes like these let you stretch the joy—especially if you freeze a batch or make jam like my strawberry rhubarb jam. Pair them with morning coffee or an afternoon tea, and you’ve got a little square of comfort.
If you’re looking for more cozy rhubarb bakes, don’t miss my soft rhubarb muffins or fruit-forward bread recipes.
Simple, flavorful, and just the right amount of tart—these bars are proof that baking doesn’t have to be fussy to be memorable.
