Strawberry Rhubarb Bars
These Strawberry Rhubarb Bars feature a buttery shortbread base topped with a vibrant filling of fresh strawberries and tart rhubarb, finished with a golden oat crumble. They’re the perfect balance of sweet-tart flavor and varied textures.
Ingredients
- For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- For the Filling:
- 2 cups fresh rhubarb chopped into 1/2-inch pieces
- 2 cups fresh strawberries hulled and quartered
- 2/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon optional but recommended for depth
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/3 cup brown sugar packed
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter cubed
Instructions
- Prepare your baking pan by lining a 9×9 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Preheat your oven to 350°F (175°C).
- Make the crust by combining flour, sugar, and salt in a medium bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press firmly and evenly into the bottom of your prepared pan.
- Bake the crust for 15 minutes until it’s just beginning to turn golden around the edges. Remove from oven but keep the oven on.
- Prepare the filling while the crust bakes by combining the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon in a large bowl. Stir gently but thoroughly to ensure all pieces are coated.
- Make the crumb topping by mixing flour, oats, brown sugar, and salt in a bowl. Cut in the cold butter until the mixture forms small clumps that hold together when pressed.
- Assemble the bars by pouring the fruit mixture over the partially baked crust, spreading it evenly. Sprinkle the crumb topping over the fruit layer, covering it completely.
- Bake for 35-40 minutes until the filling is bubbling around the edges and the topping is golden brown. If the topping browns too quickly, tent loosely with foil.
- Cool completely in the pan on a wire rack for at least 2 hours before lifting out using the parchment paper overhang and cutting into squares.
Notes
- For the best texture, make sure your butter is cold for both the crust and topping – this creates those perfect crumbles.
- If using frozen rhubarb or strawberries, thaw completely and drain excess liquid before using.
- These bars can be made a day ahead – the flavors actually improve as they sit overnight.
- For cleaner cuts, refrigerate the cooled bars for an hour before slicing with a sharp knife.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.