Nothing says cozy and delicious quite like the Strawberry Rhubarb Bars Recipe—a delightful dessert that perfectly balances sweet and tangy flavors wrapped in a buttery oat crust. This treat transforms simple, fresh ingredients into a bursting combination of juicy strawberries, tart rhubarb, and a crumbly, golden topping. Whether you’re sharing with friends or indulging in a quiet moment, these bars deliver huge flavor and a comforting texture that’ll keep you coming back for more.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Strawberry Rhubarb Bars Recipe. Each component is straightforward but plays a crucial role—from the sturdy and sweet crust to the vibrant, juicy filling that gives these bars their unmistakable character.
- 1 1/2 cups all-purpose flour: Provides the base structure for a tender yet sturdy crust.
- 1 1/2 cups rolled oats: Adds a hearty texture and wholesome flavor to the crust and topping.
- 1 cup brown sugar, packed: Offers deep caramel notes that perfectly complement the fruit’s natural tartness.
- 1 teaspoon baking powder: Helps the crust rise slightly for the perfect crumbly texture.
- 1/2 teaspoon salt: Balances and enhances all the sweet and tart flavors in the bars.
- 1 cup unsalted butter, melted: Brings richness and holds the oat-flour mixture together beautifully.
- 2 cups fresh strawberries, diced: Bursts with succulent sweetness and vibrant color.
- 2 cups rhubarb, diced: Adds a bright, tangy punch that contrasts the strawberries.
- 1/2 cup granulated sugar: Sweetens the fruity filling to just the right level.
- 1 tablespoon cornstarch: Thickens the filling so it’s luscious without running.
- 1 tablespoon lemon juice: Enhances the brightness and brings out the fresh flavors of the fruit.
- 1 teaspoon vanilla extract: Adds a warm, aromatic undertone that rounds out the filling’s flavor.
How to Make Strawberry Rhubarb Bars Recipe
Step 1: Preheat Your Oven
Begin by heating your oven to 350°F (175°C) and lining a 9×13-inch baking dish with parchment paper. This ensures your bars bake evenly and come out effortlessly for serving.
Step 2: Prepare the Crust and Topping
Mix together the flour, oats, brown sugar, baking powder, and salt in a large bowl to create the dry base. Pour in the melted butter and stir until the mixture turns crumbly. Press about two-thirds of this mixture firmly into the bottom of the prepared pan—this forms your sturdy, buttery crust. Keep the remaining mixture aside; it’ll become your golden crumb topping, adding that perfect crunch.
Step 3: Prepare the Filling
In another bowl, toss the diced strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract. This step melds the fresh fruit with sweeteners and thickeners, ensuring every bite is juicy, thick, and bursting with flavor.
Step 4: Assemble the Bars
Spread the luscious filling evenly over the pressed crust, creating a vibrant layer of fruity goodness. Then, sprinkle the reserved oat mixture on top, peppering the fruit filling with that irresistible crunchy topping.
Step 5: Bake to Golden Perfection
Pop the assembled pan into your preheated oven and bake for about 40 to 45 minutes, or until the topping turns golden brown and the filling bubbles invitingly. Let the bars cool completely in the pan before slicing to allow everything to set perfectly.
How to Serve Strawberry Rhubarb Bars Recipe
Garnishes
A simple dusting of powdered sugar immediately elevates the visual appeal and adds a hint of sweetness. For a fresh touch, scatter a few whole strawberries or small rhubarb curls on top right before serving.
Side Dishes
These bars shine beautifully alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the tangy edge with creamy smoothness. A cup of fresh-brewed coffee or tea makes the perfect pairing for a cozy afternoon snack or dessert.
Creative Ways to Present
For gatherings, cut the bars into bite-sized squares and serve on a pretty platter with fresh mint sprigs for a pop of color. You can also turn these bars into an easy parfait by layering chunks with yogurt or mascarpone in individual glasses for a chic twist.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container at room temperature, these Strawberry Rhubarb Bars Recipe leftovers will stay fresh and delicious for up to three days. For longer storage, keep them covered in the fridge where they last about a week without losing moisture.
Freezing
You can freeze these bars for up to three months by individually wrapping squares in plastic wrap and then placing them in a freezer-safe container. Thaw overnight in the fridge for a quick, satisfying treat anytime you want.
Reheating
To revive the fresh-baked feel, gently warm single bars in the microwave for 15-20 seconds or pop them in a 325°F oven for 10 minutes. This melts the butter slightly, bringing back that tender, crumbly texture and juicy filling.
FAQs
Can I use frozen strawberries and rhubarb for this Strawberry Rhubarb Bars Recipe?
Yes, frozen fruit works well if fresh isn’t available, but be sure to thaw and drain excess liquid so your bars won’t become too soggy.
Is there a way to make these bars gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and confirm that your oats are certified gluten-free for a safe and equally tasty version.
How do I know when the bars are done baking?
Look for a golden-brown topping and bubbling filling around the edges—that’s a sure sign the bars are cooked perfectly inside.
Can I double this recipe for a larger batch?
Yes, just use a larger pan or two pans and adjust baking times slightly, checking for doneness by the color and bubbling of the bars.
What’s the best way to cut bars without them crumbling?
Wait until the bars have completely cooled and set, then use a sharp knife wiped clean between cuts to keep the slices neat and intact.
Final Thoughts
Taking the time to make this Strawberry Rhubarb Bars Recipe is so worth it, because with every bite you get the perfect harmony of tart and sweet, balanced by a buttery, crumbly crust. It’s a recipe that feels like a warm hug, ideal for sharing or savoring solo with a smile. Give it a try—you’ll wonder why you didn’t bake it sooner!
Print
Strawberry Rhubarb Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously tangy and sweet Strawberry Rhubarb Bars featuring a crumbly oat crust and topping with a juicy strawberry and rhubarb filling, perfect for a summery dessert or snack.
Ingredients
Crust and Topping
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
Filling
- 2 cups fresh strawberries, diced
- 2 cups rhubarb, diced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to ensure easy removal of the bars after baking.
- Prepare the Crust and Topping: In a large bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, and salt. Stir in the melted unsalted butter until the mixture becomes crumbly. Press about two-thirds of this mixture evenly into the bottom of the prepared baking dish to form the crust. Reserve the remaining one-third of the mixture for the topping.
- Prepare the Filling: In another bowl, mix together the diced fresh strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. This combination will create a thick, flavorful filling that balances the tartness of the rhubarb with the sweetness of the strawberries.
- Assemble the Bars: Spread the prepared fruit filling evenly over the crust in the baking dish. Then, sprinkle the reserved oat and flour mixture evenly on top of the filling to create a crumbly topping.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbly. Allow the bars to cool completely in the pan before cutting into 16 individual servings.
Notes
- Use fresh rhubarb and strawberries for the best flavor and texture.
- If you prefer a sweeter filling, you can increase the granulated sugar slightly.
- Make sure the bars are completely cool before cutting to prevent the filling from leaking.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute butter with a dairy-free alternative to make it lactose free.
