Strawberry Rhubarb Bars
There’s a special moment when spring starts to feel like summer. For me, that moment is marked by the arrival of rhubarb, with its tart, crisp stalks promising brighter days ahead. Paired with sweet, juicy strawberries, it creates a flavor combination that is simply unmatched.
These Strawberry Rhubarb Bars capture that exact feeling. They feature a buttery shortbread crust that doubles as a crumble topping, with a vibrant, jammy filling nestled in between. It’s the perfect treat for potlucks, picnics, or a quiet afternoon with a cup of tea.
What You’ll Need
For the Crust and Crumble Topping:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup cold unsalted butter, cut into cubes
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Strawberry Rhubarb Filling:
- 3 cups fresh rhubarb, chopped
- 3 cups fresh strawberries, hulled and quartered
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Pro Tips
Over the years, I’ve learned a few things that take these bars from good to great. Here are my most important tips for getting them just right on your first try.
- Don’t Overwork the Crust: When combining the butter with the dry ingredients, mix only until it resembles coarse crumbs. Overmixing develops the gluten in the flour, which can result in a tough, dense crust instead of a tender, crumbly one.
- Pre-Cook the Filling: Simmering the fruit filling on the stovetop before baking is essential. This step allows the cornstarch to activate and thicken the juices, preventing a runny center in your finished bars.
- Patience is Key: You must let the bars cool completely before slicing. I recommend chilling them in the refrigerator for at least 2 hours. This allows the filling to set firmly, ensuring you get clean, beautiful squares that hold their shape.
- Balance the Tartness: Rhubarb’s tartness can vary. Taste your filling before you pour it over the crust. If it seems too sharp, add a little more sugar. If you want more tang, a bit more lemon juice will do the trick.
“The secret to perfect dessert bars is a firm, fully set filling. Never rush the cooling process.”
Tools Required
- 9×13 inch baking pan
- Large mixing bowl
- Medium saucepan
- Measuring cups and spoons
- Whisk
- Spatula
Substitutions and Variations
- All Strawberry or All Rhubarb: If you only have one of the fruits on hand, you can use 6 cups of either strawberries or rhubarb. Adjust the sugar to your taste, as an all-rhubarb version will be more tart.
- Add a Hint of Spice: A pinch of cinnamon or cardamom in the crumble topping adds a lovely warmth that complements the fruit.
- Go Nuts: For extra texture and flavor, add ½ cup of chopped walnuts or pecans to the crumble topping mixture.
Make Ahead Tips
You can prepare the fruit filling up to 2 days in advance. Let it cool completely, then store it in an airtight container in the refrigerator.
The entire pan of bars can also be baked a day ahead. This actually improves the texture and makes them easier to slice.
How to Make Strawberry Rhubarb Bars
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
Step 2: In a large bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture looks like coarse, sandy crumbs.
Step 3: Reserve 1 ½ cups of the crumb mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes until lightly golden.
Step 4: While the crust bakes, prepare the filling. In a medium saucepan, combine the chopped rhubarb, strawberries, 1 cup of granulated sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble. This should take about 8-10 minutes.
Step 5: Remove the filling from the heat and stir in the lemon juice and vanilla extract.
Step 6: Pour the hot filling evenly over the pre-baked crust. Sprinkle the reserved crumb mixture evenly over the top of the filling.
Step 7: Bake for 30-35 minutes, or until the filling is bubbly and the topping is golden brown.
Step 8: Let the bars cool completely in the pan on a wire rack. For best results, refrigerate for at least 2 hours before cutting into squares and serving.
Nutrition, Diets, and Pairings
Here is some extra information to help you fit these bars into your lifestyle.
Nutritional Breakdown
Estimated values per bar, assuming 16 servings per pan.
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Carbohydrates | ~45g |
| Fat | ~12g |
| Protein | ~3g |
Ingredient Swaps for Various Diets
| Diet | Substitution |
|---|---|
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend. |
| Vegan | Replace butter with vegan butter sticks or cold coconut oil. |
Meal Pairing Suggestions
These bars are a perfect standalone dessert, but they pair beautifully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
For a simpler treat, enjoy a bar with a hot cup of coffee or a cold glass of milk.
Cooking Time Efficiency
To save time, prepare the filling on the stovetop while the crust is doing its initial 15-minute bake in the oven. By the time the crust is ready, your filling will be thickened and ready to pour.
Leftovers and Storage
Store leftover bars in an airtight container in the refrigerator for up to 5 days. They are delicious when served cold, directly from the fridge.
You can also freeze these bars. Place the cut squares on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They will keep for up to 3 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Q1. Why are my bars runny?
Ans: This usually happens if the filling wasn’t cooked long enough on the stovetop to allow the cornstarch to fully thicken it. It can also occur if you used frozen fruit without draining the excess moisture first. Make sure the filling is thick and bubbly before pouring it over the crust.
Q2. Can I use frozen strawberries and rhubarb?
Ans: Yes, you can. Thaw the fruit completely and drain any excess liquid before using it in the recipe. Not draining the liquid will lead to a watery filling.
Q3. Can I reduce the sugar?
Ans: You can, but keep in mind that sugar provides more than just sweetness. It helps the filling set properly and balances the tartness of the rhubarb. If you reduce it, do so by a small amount, perhaps by ¼ cup, and taste the filling before you bake.
Wrapping Up
These Strawberry Rhubarb Bars are a true celebration of the season, blending sweet and tart flavors with a buttery, satisfying crunch. They are a staple in my kitchen, and I hope they become one in yours as well.
Give this recipe a try and let me know how it turns out. I’d love to hear about your experience in the comments below. Feel free to ask any questions you might have!
