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Strawberry Rhubarb Bars – Sweet and Tart Perfection

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Strawberry Rhubarb Bars feature a buttery shortbread crust, a juicy sweet-tart strawberry rhubarb filling, and a golden crumb topping. These layered bars are the perfect spring and summer dessert for gatherings or everyday baking.

Ingredients

Scale
  • For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • For the filling:
  • 2 cups fresh strawberries, diced
  • 2 cups fresh rhubarb, diced
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • For the crumble topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper.
  2. In a bowl, combine flour, sugar, and salt for the crust. Cut in cold butter until crumbly.
  3. Press crust mixture firmly into the pan and bake for 12–15 minutes until lightly golden.
  4. In a large bowl, toss strawberries, rhubarb, sugar, cornstarch, and lemon juice until evenly coated.
  5. Spread fruit mixture evenly over the pre-baked crust.
  6. Prepare crumble topping by mixing flour and brown sugar, then cutting in butter until crumbly. Add cinnamon if desired.
  7. Sprinkle crumble evenly over fruit layer without pressing down.
  8. Bake for 40–45 minutes until topping is golden and filling is bubbling.
  9. Allow bars to cool completely before slicing for clean cuts.

Notes

  • Always pre-bake the crust to prevent a soggy bottom.
  • Ensure fruit is evenly coated with cornstarch for proper thickening.
  • Let bars cool fully before slicing to allow filling to set.
  • Store in the refrigerator for up to 4 days.
  • Bars can be frozen for up to 3 months when tightly wrapped.

Nutrition

Find it online: https://recipeeasily.com/strawberry-rhubarb-bars/