Strawberry Rhubarb Bars

Sweet-tart strawberry rhubarb bars made with a buttery crust, juicy fruit filling, and golden crumble topping. Easy to make, freezer-friendly, and perfect for summer picnics, brunches, or coffee breaks.

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Course: brunch, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 40

Resting time: 30

Total Time: 1 30

Servings: Bars

Calories: 210kcal

Author: Abby Pinkmann

Cost: $8

Equipment

Mixing bowl
9x13 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 9x13 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

Use gluten-free flour and certified oats to make this recipe gluten free.

Add a cream cheese swirl layer for a richer variation.

Bars freeze well for up to 3 months when wrapped individually.

Nutrition