The sun is finally out and the local market is full of bright red stalks. These strawberry rhubarb bars are the ultimate summer treat for your family.
They bring together sweet berries and tart rhubarb in every single bite. You will love how the golden oat crust crumbles perfectly. It is the best way to celebrate the season together. This recipe is simple enough for any sunny afternoon.
Why This Recipe for Strawberry Rhubarb Bars is a Winner
These bars are a total crowd-pleaser for any summer gathering. The buttery shortbread base is easy to make with just one bowl. You get a lovely crunch from the rolled oats in every bite. It is a great budget-friendly dessert using simple pantry staples.
Your kids will love the sweet strawberry filling. It is ready for a picnic or a simple weeknight treat. The tart rhubarb balances the sweet berries perfectly. You will find yourself making these all season long. They are perfect for sharing with friends and neighbors.
Simple Cooking Steps
Making these bars is very straightforward and stress-free. You use the same mixture for the crust and the topping. This saves you time and extra dishes in the kitchen. Even beginners can master this recipe on the first try. You just need a bowl and a baking pan.
Ingredients You will Need
Fresh seasonal produce makes all the difference in these bars.
- 1.5 cups all-purpose flour
- 1.5 cups rolled oats
- 1 cup light brown sugar, packed
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 1 cup unsalted butter, cold and cubed
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and sliced
- 0.75 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan or line with parchment paper.
- In a large bowl, whisk together the flour, oats, brown sugar, salt, and baking soda.
- Add the cubed cold butter to the dry ingredients and use a pastry cutter or fork to integrate until the mixture resembles coarse crumbs.
- Press approximately two-thirds of the oat mixture firmly into the bottom of the prepared baking pan to create the base layer.
- In a medium bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice, tossing well to coat the fruit.
- Spread the fruit mixture evenly over the prepared crust.
- Sprinkle the remaining one-third of the oat mixture evenly over the fruit layer.
- Bake for 45 to 50 minutes, or until the topping is golden brown and the fruit filling is bubbling.
- Remove from oven and allow the bars to cool completely in the pan on a wire rack before slicing into squares.
Best Ways to Enjoy It
Serve these bars warm with a scoop of vanilla ice cream. They are also delicious cold right out of the fridge. Pack them into containers for your next family picnic. Pair them with a cold glass of lemonade for a perfect summer afternoon. Set them out on a pretty platter for your next backyard BBQ.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and tasty for up to five days. You can also freeze these bars for a future treat. Wrap them tightly in plastic wrap and foil first. Reheat in a 350°F oven for 10 minutes to restore the crunch.
Tips for Best Results
- Use cold butter to get that perfect crumbly texture.
- Do not skip the lemon juice as it brightens the fruit.
- Cut the rhubarb into small, even pieces for even cooking.
- Let the bars cool completely before you try to slice them.
- Add a handful of fresh summer berries for extra color.
- Line your pan with parchment for very easy cleanup.
- Press the bottom crust firmly so it does not fall apart.
- Double the batch for a large summer potluck crowd.
Ways to Switch It Up
- Use gluten-free oats and flour for a gluten-free version.
- Swap the strawberries for raspberries for a sharper tang.
- Add a teaspoon of vanilla extract to the fruit filling.
- In summer, swap rhubarb for extra peaches or blueberries.
- Use honey instead of sugar for a different sweetness.
Common Questions
Can I use frozen fruit?
Yes, you can use frozen strawberries and rhubarb. Do not thaw them before adding to the filling. You may need to bake them for 5 extra minutes.
How do I know when they are done?
Look for a golden brown top and bubbling edges. The fruit should look thick and jam-like. This usually takes about 45 to 50 minutes.
Can I make these ahead of time?
Yes, these bars are great for making the day before. They slice much cleaner once they have chilled in the fridge.
I hope these sweet bars bring a little sunshine to your kitchen. They are truly a favorite in my home during the warmer months. Happy baking!
— Lidia
Strawberry Rhubarb Bars
Ingredients
- 1.5 cups all -purpose flour
- 1.5 cups rolled oats
- 1 cup light brown sugar, packed
- 0.5 teaspoon sal t
- 0.5 teaspoon baking soda
- 1 cup unsalted butter, cold and cubed
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 2 cups fresh strawberries, hulled and sliced
- 0.75 cup granulated sugar
- 2 tablespoons cornstarc h
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x9 inch baking pan or line with parchment paper.
- In a large bowl, whisk together the flour, oats, brown sugar, salt, and baking soda.
- Add the cubed cold butter to the dry ingredients and use a pastry cutter or fork to integrate until the mixture resembles coarse crumbs.
- Press approximately two-thirds of the oat mixture firmly into the bottom of the prepared baking pan to create the base layer.
- In a medium bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice, tossing well to coat the fruit.
- Spread the fruit mixture evenly over the prepared crust.
- Sprinkle the remaining one-third of the oat mixture evenly over the fruit layer.
- Bake for 45 to 50 minutes, or until the topping is golden brown and the fruit filling is bubbling.
- Remove from oven and allow the bars to cool completely in the pan on a wire rack before slicing into squares.
