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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Servings: 12 Bars
Calories: 210kcal
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
Calories: 210kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Cholesterol: 25mg | Sodium: 120mg | Sugar: 18g