why make this recipe
Strawberry Rhubarb Bars are sweet and a little tart. They are easy to make and use simple ingredients. The oat crust adds a nice chew and the fruit filling is fresh and bright. Make them for a quick dessert, a packed lunch treat, or a simple bake sale item.
introduction
These bars mix strawberries and rhubarb for a fresh spring taste. They bake in one pan and cut into squares. For another easy take on similar bars, see this easy rhubarb bars recipe for ideas and tips.
how to make Strawberry Rhubarb Bars
Make the crumb mix, press most of it into the pan, then add the fruit mix and top with the rest of the crumbs. Bake until the top is golden. Let the bars cool so the filling sets, then slice and serve.
Ingredients :
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups strawberries, chopped
- 2 cups rhubarb, chopped
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- In a bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
- Stir in melted butter until mixture is crumbly.
- Press about 2/3 of the mixture into the bottom of the prepared pan.
- In another bowl, mix together strawberries, rhubarb, cornstarch, and lemon juice. Spread the filling evenly over the crust.
- Crumble the remaining oat mixture over the filling.
- Bake for 30-35 minutes or until the top is golden brown.
- Allow to cool before slicing into bars.
how to serve Strawberry Rhubarb Bars
Serve bars at room temperature or chilled. Top with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for extra flavor. They also work well as a snack on the go.
how to store Strawberry Rhubarb Bars
- Room temperature: Keep in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap bars well and freeze for up to 2 months. Thaw in the fridge before serving.
tips to make Strawberry Rhubarb Bars
- Chop fruit into even pieces so the filling cooks evenly.
- Press the crust firmly into the pan for a stable base.
- Do not skip the cornstarch; it helps the filling set.
- Let the bars cool fully before cutting to keep neat squares.
- Use frozen fruit if fresh is not available, but thaw and drain excess juice first.
variation (if any)
- Add 1/2 cup chopped nuts, like almonds or pecans, to the crumb mix for crunch.
- Stir 1/2 teaspoon vanilla into the fruit filling for more depth.
- Replace strawberries with raspberries or use only rhubarb for a tarter bar.
- Make a simple glaze with powdered sugar and lemon juice to drizzle on top.
FAQs
Q: Can I use frozen strawberries and rhubarb?
A: Yes. Thaw them first and drain extra juice so the filling is not too wet.
Q: How do I know when the bars are done?
A: The top should be golden brown and the filling should look set, not very runny.
Q: Are rhubarb leaves safe to eat?
A: No. Rhubarb leaves are toxic. Always discard leaves and use only the stalks.
Q: Can I reduce the sugar?
A: You can lower the granulated or brown sugar a little, but taste the fruit first; rhubarb is tart and needs some sugar to balance.
Strawberry Rhubarb Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Strawberry Rhubarb Bars with a chewy oat crust and vibrant fruit filling, perfect for dessert or snacks.
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups strawberries, chopped
- 2 cups rhubarb, chopped
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- Combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl.
- Stir in melted butter until the mixture is crumbly.
- Press about 2/3 of the mixture into the bottom of the prepared pan.
- Mix together strawberries, rhubarb, cornstarch, and lemon juice in another bowl. Spread the filling evenly over the crust.
- Crumble the remaining oat mixture over the filling.
- Bake for 30-35 minutes or until the top is golden brown.
- Allow to cool before slicing into bars.
Notes
Serve at room temperature or chilled. Top with powdered sugar, whipped cream, or ice cream for extra flavor.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
