Strawberry Rhubarb Bars
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Celebrate the flavors of the season with these delicious Strawberry Rhubarb Bars. The rolled oat crust pairs beautifully with the sweet strawberry and tart rhubarb. You’re in for a treat!
Strawberry Rhubarb Bars:
I stumbled across some rhubarb on one of my grocery shopping trips back in February. It felt a bit early, but I love rhubarb, and since the season can be short, I picked up a dozen stalks and excitedly went home to bake. These Strawberry Rhubarb Bars were the tasty result of that unexpected find.
It’s no secret that I have a crush on rhubarb. Last year I put together a blog post with all of my favorite rhubarb-based recipes. Fellow rhubarb lovers, you can find that here. I think these Strawberry Rhubarb Bars will be a lovely addition to that list.
I like these bars for lots of reasons:
- They are simple to make. (No mixer is required.)
- The pinkish-red color of the strawberry rhubarb mixture is gorgeous.
- They are delicious!
- And the recipe makes eight servings, so there’s just enough to enjoy and share.
Now that I’ve tempted you, you’re probably wondering how to make the bars. Let me show you!
How to Make Strawberry Rhubarb Bars:
I made the bars in an 8×8-inch pan. I like to line the pan with parchment paper so that the bars are easy to remove. If you plan on enjoying them right out of the pan, this step isn’t necessary. Just be sure to spray the pan with baking spray.
I like to use these binder clips to keep the parchment paper from shifting around as I assemble the bars. If you’d like, you can leave the clips on while the bars bake.
Next, you’ll need two bowls: one for the crust mixture and one for the fruit. After you’ve mixed up each of them separately, you’re ready to assemble the bars. (The full ingredient list and instructions are listed in the printable recipe card below.)
Start by pressing the crust mixture into your prepared pan. Be sure to save 1/2 cup of the crust mixture for a crumb topping.
Once you’ve pressed the crust evenly into the pan, top it with the strawberry rhubarb mixture. Then, use the reserved crust mixture to add a crumb topping to the bars. Once that’s done, it’s time to bake.
I recommend allowing these bars to cool completely before cutting. This will ensure they are fully set.
And with that, your Strawberry Rhubarb Bars are complete and ready to be enjoyed!
These bars make a lovely weeknight dessert, afternoon snack with tea, or sweet treat with brunch. No matter how you serve them, I hope you enjoy this tasty celebration of one of my favorite garden fruits.
If you’re looking for more rhubarb-inspired recipes, don’t forget to visit this post here. As always, you’ll find plenty of deliciousness and inspiration!
Happy baking, my friends!
Looking for more rhubarb recipes? Try these:
- Strawberry Rhubarb Crumble Pie
- Blackberry Rhubarb Coffee Cake
- Strawberry Rhubarb Mason Jar Cobbler
- Strawberry Rhubarb Cake
- Strawberry Rhubarb Syrup
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Strawberry Rhubarb Bars Recipe:
Strawberry Rhubarb Bars
Ingredients
- 1 cup rolled oats (not the quick-cooking kind)
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter melted
- 1 cup diced rhubarb (2-3 stalks)
- 1 cup diced fresh strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
Instructions
- Begin by heating your oven to 375 degrees F. Line the bottom of an 8x8-inch baking pan with parchment paper. Spray lightly with baking spray. Set aside.
- In a bowl, mix together the oats, flour, brown sugar, and salt. Pour the melted butter over this mixture and stir until clumps form. Set aside 1/2 cup of this mixture for the crumb topping. Press the remaining mixture evenly into the bottom of the prepared pan.
- In another bowl, mix together the rhubarb, strawberries, sugar, lemon juice, and cornstarch. Spread this mixture evenly on top of the prepared crust. Scatter the reserved flour mixture over the fruit to make a crumb topping.
- Bake 30-35 minutes or until the fruit is bubbly and the top "crust" is golden.
- Allow the bars to cool completely before slicing and serving.
These are so good that my husband has requested them three times now. I don’t like rhubarb by itself but adding the strawberries gives it a sweet tart flavor.
Can I substitute honey or maple syrup?
I haven’t tried, but I think that should work! Let me know if you do!
xo Michael
I made these today for my mom’s birthday because she loves rhubarb and strawberries. The rhubarb was not too bitter, and the strawberries were perfectly ripe. This was the perfect combination of flavors. She is going to love them! Thank you.
Could I use salted butter for this?
If I double this recipe and bake it in a 13×9 pan, how much longer should I be baking it for?
I’m not sure as I haven’t done that myself. You’ll just have to test for doneness.
xo Michael
Thoughts on using frozen rhubarb if fresh isn’t available? I’ve never made anything with rhubarb but the family likes tart desserts so wanted to give this a try.
Nanci, I’ve never used frozen rhubarb from the store. However, I’ve used fresh rhubarb that I froze myself and it typically works well. I find it to be a bit more “mussy” but it does the trick. Typically, in the spring / early summer you can find fresh rhubarb in the store or farmer’s market.
xo Michael
Thank you Michael! I sent my son to the store earlier this week and there wasn’t any fresh rhubarb available but we’ll give it another shot and try frozen if we don’t have any luck. Have a great weekend!
I love rhubarb too. I can’t wait for mine to come up in the garden. I’m adding this recipe to my must-make list.