These Strawberry Rhubarb Pie Bars are basically Strawberry Rhubarb Pie in handheld form. The combination of flavors, combined with a moist cake may make these your new go-to summer sweet.
Strawberry Rhubarb Pie Bars
I feel the need to apologize for all of the rhubarb-based recipes I’ve been sharing, but then I remember how delicious they are and realize that there’s no need to apologize. These Strawberry Rhubarb Bars fall into that same delicious category. They are SO GOOD!
Plus, just the smell of these baking reminds me of my grandparents. My house smelled just like theirs and it made my heart want to burst.
This is actually a new recipe that I tested using my strawberry rhubarb pie filling (you can find that recipe here) along with a cake base for another style of bar. The combination created this sensational dessert that I will be making year after year. They are that good, but I’m clearly partial to strawberry rhubarb.
It’s also worth mentioning that you could essentially create these bars with any prepared pie filling that you love. You can use the canned variety or a filling you cook at home. The key is that you want the filling to be precooked.
No matter how you make them (I recommend the strawberry rhubarb variety), I think you’re going to love them as much as I do.
With all that goodness out of the way, let me walk you through the recipe.
How to Make Strawberry Rhubarb Pie Bars:
First things first, you’re going to need to make a batch of my Strawberry Rhubarb Pie Filling. That recipe will give you more than enough filling for these bars, but don’t worry, any extra filling won’t go to waste. In my post about the Strawberry Rhubarb Pie Filling, I’ve included lots of yummy ways to use the pie filling, including drizzling it over ice cream.
Once your pie filling is cooled, you can get started on the bars. They are really easy to make.
You can grab the ingredient list and recipe instructions in the printable recipe card at the end of the post.
You’ll start by creaming together the butter and the sugar with an electric mixer. Then, add in your eggs one at a time, along with the vanilla. (Don’t add all the eggs at once or you’ll risk curdling the mixture.)
Next, add in all of your dry ingredients and mix until just combined.
You’re going to bake this in a parchment-lined baking pan. I like the parchment because it makes these pie bars really easy to remove. However, if you’re going to eat them right out of the pan, just use baking spray.
Add a little over half of the cake batter to the parchment-lined baking pan. Use an offset spatula to spread out an even layer. Top with the strawberry rhubarb pie filling and spread out into an even layer.
Finally, add dollops of the remaining cake batter over the strawberry rhubarb pie filling. Gently spread into an even layer using your offset spatula. And yes, it’s okay if some of the pie filling shows through. You can see how mine looked before baking in the image above.
Pro tip: I really recommend using a small offset spatula (like this one) to make really nice and even layers. (If you don’t have an offset spatula you can use a regular spatula or even a butter knife.) Yes, it’s a bit tedious, but I think it’s absolutely worth the extra few minutes it takes to create really nice and even layers.
And with that, these Strawberry Rhubarb Pie Bars are ready to bake!
Once they come out of the oven, allow them to cool. Once cooled, slice them up and top them with a simple confectioners’ sugar glaze. (I explain how to make it in the recipe card below.)
And that’s it, my friends! Strawberry Rhubarb Pie Bars perfected. And my goodness, I can’t stress enough how yummy they are! The top almost get’s a crusty / crunchy layer that is divine paired with that sweet and tart pie filling.
Looking for more strawberry rhubarb recipes?
- Strawberry Rhubarb Bars
- Strawberry Rhubarb Margaritas
- Strawberry Rhubarb Cake
- Strawberry Rhubarb Mason Jar Cobblers
- Strawberry Rhubarb Crumble Pie
I hope you give them a try. And when you do, come back and let me know how they were in the comments below.
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Strawberry Rhubarb Pie Bars Recipe
Strawberry Rhubarb Pie Bars
- 1 cup unsalted butter - softened
- 2 cups sugar
- 4 eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2.5 cups Strawberry Rhubarb Pie Filling - recipe below
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla
- pinch of salt
- 1-2 tablespoons milk
- Begin by preheating your oven to 350 degrees F. Then, line a 9 x 13 baking pan with parchment paper. Spray with baking spray and set aside.
- With a stand (or handheld) mixer, cream together the butter and sugar until light and fluffy. Then, beat in the eggs one at a time along with the vanilla extract.
- Add the flour, baking powder, and salt. Mix until just combined.
- Add a little over half of the cake batter to the parchment-lined baking pan. Use an offset spatula to spread out an even layer. Top with the strawberry rhubarb pie filling and spread out into an even layer.
- Finally, add dollops (about 1 tablespoon) of the remaining cake batter over the strawberry rhubarb pie filling. Gently spread into an even layer using your offset spatula. (It's okay if some of the pie filling shows through.)
- Bake for 35 minutes or until the top starts to become golden brown. Avoid over baking. (You can test the center of a cake with a toothpick. It should come out clean.) Allow to cool, then slice into rectangles or squares.
- For a final finishing touch, drizzle with a confectioners' sugar glaze. To make the glaze, whisk together the sugar, milk, vanilla extract, and salt. (Add the milk a little at a time to achieve the desired consistency.)
Cake Recipe Adapted from Rustic Joyful Food: Meant to Share by Danielle Kartes