Spring is finally here and the garden is waking up. There is nothing like the first harvest of tart rhubarb. These strawberry rhubarb bars are the perfect way to celebrate. They bring a bright, fresh flavor to your kitchen.
You will love the balance of sweet berries and tangy rhubarb. This recipe is simple enough for any afternoon. It delivers a buttery, golden crust that everyone loves. Your family will definitely ask for a second square!
Why You’ll Love This Recipe
This recipe is a winner because it is so versatile. It works perfectly for a leisurely spring brunch. You can also pack it for a sunny picnic. The bars travel well and stay fresh.
Beginner cooks love how easy the crust is. You use the same mixture for the top and bottom. This saves you time and extra dishes. It is a budget-friendly treat using simple pantry staples.
Simple Method
Making these bars is a very straightforward process. You start by mixing your dry ingredients and butter. Half of that mix becomes your firm base. The fruit filling is just a quick toss in a bowl. Even if you are new to baking, you can do this with confidence.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh spring produce makes the filling shine.
- 1.5 cups all-purpose flour
- 1.5 cups rolled oats
- 1 cup light brown sugar, packed
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 cup unsalted butter, chilled and cubed
- 3 cups fresh rhubarb, chopped into 0.5-inch pieces
- 2 cups fresh strawberries, hulled and sliced
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, and salt.
- Incorporate the chilled butter cubes into the dry mixture using a pastry blender or fork until the texture resembles coarse crumbs.
- Press exactly half of the crumble mixture firmly into the bottom of the prepared baking pan to create an even base layer.
- In a medium bowl, toss the rhubarb and strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is thoroughly coated.
- Distribute the fruit filling evenly over the crust layer.
- Sprinkle the remaining half of the crumble mixture over the top of the fruit, pressing lightly to adhere.
- Bake for 45 to 50 minutes, or until the topping is golden brown and the fruit juices are bubbling at the edges.
- Remove from the oven and allow the bars to cool completely in the pan for at least 2 hours to ensure the filling sets before slicing into squares.
Best Ways to Enjoy It
Serve these bars warm with a scoop of vanilla ice cream. The cold cream melts into the tart fruit perfectly. They are also wonderful at room temperature. Pack them into containers for an easy potluck dessert.
Pair a square with your morning coffee or tea. It makes for a lovely, sweet start to your day. Set them out on a pretty platter for guests. They look beautiful and taste like pure sunshine.
Storage & Reheating
Keep your leftovers in an airtight container. They stay fresh in the fridge for three days. For longer storage, you can freeze individual bars. Wrap them tightly in plastic wrap and foil. To reheat, use a 350°F oven for five minutes to crisp the crust.
Tips for Best Results
- Don’t skip the two-hour cooling time.
- Cut rhubarb into small, even half-inch pieces.
- Use chilled butter for a truly flaky crust.
- Line your pan with parchment for easy removal.
- For a spring party, double the batch!
- Add a pinch of cinnamon for extra warmth.
- Make sure your cornstarch is fresh for thickening.
Ways to Switch It Up
- Swap strawberries for raspberries for extra tang.
- Use gluten-free oats and flour to suit diets.
- Add chopped pecans to the topping for crunch.
- Replace lemon juice with orange juice for sweetness.
Common Questions
Can I use frozen fruit?
Yes, you can use frozen strawberries and rhubarb. Do not thaw them before mixing. You may need five extra minutes of baking time.
Why are my bars falling apart?
This usually happens if they are still warm. The filling needs time to set as it cools. Be patient and wait the full two hours.
Are these bars too tart?
The sugar and strawberries balance the rhubarb well. If you prefer things very sweet, add more sugar. You can add two extra tablespoons to the fruit.
I hope these bright bars bring a little joy to your spring table. They are a true family favorite in my house. Happy baking!
— Lidia
Strawberry Rhubarb Bars
Ingredients
- 1.5 cups all -purpose flour
- 1.5 cups rolled oats
- 1 cup light brown sugar, packed
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 cup unsalted butter, chilled and cubed
- 3 cups fresh rhubarb, chopped into 0.5-inch pieces
- 2 cups fresh strawberries, hulled and sliced
- 0.75 cup granulated sugar
- 2 tablespoons cornstarc h
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, and salt.
- Incorporate the chilled butter cubes into the dry mixture using a pastry blender or fork until the texture resembles coarse crumbs.
- Press exactly half of the crumble mixture firmly into the bottom of the prepared baking pan to create an even base layer.
- In a medium bowl, toss the rhubarb and strawberries with granulated sugar, cornstarch, lemon juice, and vanilla extract until the fruit is thoroughly coated.
- Distribute the fruit filling evenly over the crust layer.
- Sprinkle the remaining half of the crumble mixture over the top of the fruit, pressing lightly to adhere.
- Bake for 45 to 50 minutes, or until the topping is golden brown and the fruit juices are bubbling at the edges.
- Remove from the oven and allow the bars to cool completely in the pan for at least 2 hours to ensure the filling sets before slicing into squares.
