Tasty Strawberry Rhubarb Bars

Consider this a buttery-crisp hug shaped like a cookie bar. These Strawberry Rhubarb Bars are sweet-tart and jammy in the middle, with a golden, oaty crumble situation happening on top and bottom. They’re low-fuss, big pay-off, and wildly snackable. If you love that bright rhubarb zing mellowed by juicy strawberries and a squeeze of lemon, you’re in the right place.

My crew goes feral for these. My husband will hover around the pan like it’s a campfire, waiting for the “okay” to cut in. The kids call them breakfast pie (and I don’t correct them). It started as a “clean out the crisper” bake and now it’s our spring-into-summer ritual—every grocery trip mysteriously includes rhubarb and a clamshell of strawberries, just in case.

How to Make It

Set your oven to 350°F and line a 9×9-inch pan with parchment, leaving little wings so you can yank the whole thing out later like a pro. For the crumb, stir together 1 1/2 cups flour, 1 1/2 cups old-fashioned oats, 3/4 cup packed brown sugar, and 1/2 teaspoon fine salt. Drizzle in 12 tablespoons melted unsalted butter (yep, a stick and a half) and fork it around until it’s clumpy like wet sand that wants to be cookies. Press about two-thirds into the pan. If you press too hard, it’ll be dense; if you don’t press at all, it’ll be chaos—aim for “confident pat.” Par-bake 10 minutes.

Filling time: toss 2 cups chopped rhubarb and 2 cups chopped strawberries with 2/3 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla, and a pinch of salt. If your strawberries are super sweet, you can go down to 1/2 cup sugar. Dump that glossy fruit on the warm crust (you’ll hear it hiss and it’s great). Crumble the remaining oat mixture over the top—some pea-sized bits, some bigger hunks for texture.

Bake 35–40 minutes, until the top is golden and the fruit is bubbling at the edges like lava you absolutely should not touch but will want to. Cool in the pan at least 1 hour (2 for neat slices). For ultra-clean edges, chill 30 minutes. Cut into 12–16 bars. Try not to eat three standing at the counter. I fail at this regularly.

✔Ingredient Notes

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– Rhubarb: Bright, tart, and watery—slice it small so it softens fast. If it’s extra sour, bump sugar by a tablespoon or two.
– Strawberries: Fresh is best, but frozen works—do not thaw; toss straight with cornstarch or things get soupy.
– Cornstarch: Thickens the juices so the bars aren’t sog city. Arrowroot works too (use the same amount).
– Brown Sugar: Gives the crumble its caramelly chew. Granulated works in a pinch, just a little less cozy.
– Old-Fashioned Oats: Adds nubbly texture. Quick oats = fine, just a bit less rustic. Steel-cut is a no.
– Butter: Melted makes life easy. If you only have salted, cut the added salt to a pinch.
– Lemon & Vanilla: Lemon wakes up the fruit; vanilla wraps it in a hug. I’ve skipped vanilla and survived, but lemon is non-negotiable.
– Optional spices: A whisper of cardamom or cinnamon is lovely. Too much and it bulldozes the fruit.

✔Recipe Steps

1. Preheat oven to 350°F and line a 9×9-inch pan with parchment.
2. Stir flour, oats, brown sugar, and salt; add melted butter and mix until clumpy.
3. Press two-thirds of the crumble into the pan and par-bake 10 minutes.
4. Toss strawberries, rhubarb, sugar, cornstarch, lemon, vanilla, and a pinch of salt.
5. Spread fruit over warm crust, crumble remaining topping over, and bake 35–40 minutes until golden and bubbling.
6. Cool 1–2 hours (chill 30 minutes for clean slices), then lift out and cut into 12–16 bars.

What to Serve It With

– A scoop of vanilla ice cream that melts into all the cracks.
– Lightly sweetened whipped cream and a sprinkle of lemon zest.
– Hot coffee in the morning or iced tea on a porch like you own the place.
– A drizzle of warm custard if you’re feeling fancy-fancy.

✔Tips & Mistakes

– Line the pan. Parchment slings save lives (and bars).
– Don’t skip the par-bake. It keeps the base from going soggy-bottom.
– Let it bubble. If the filling isn’t visibly bubbling, it won’t set right.
– Cool your jets. Slicing too warm = delicious crumble pile. Chill a bit for tidy edges.
– Watery fruit? Add 1 more teaspoon cornstarch or bake an extra 5 minutes.

✔Storage Tips

Counter for 1 day (loosely covered), fridge up to 5 days (airtight), or freeze up to 2 months. They eat beautifully cold—chewy top, jammy middle—or warmed 10–15 seconds in the microwave. Breakfast bar? Absolutely. Zero shame, full joy.

✔Variations and Substitutions

– Make it gluten-free: Swap in a 1:1 gluten-free flour blend and certified GF oats.
– Make it dairy-free/vegan: Use melted coconut oil or a good vegan butter; add a pinch more salt if using oil.
– Different fruit: Try raspberries with rhubarb, or cherries + rhubarb. Blueberries work, but add an extra teaspoon lemon.
– Sweeteners: Honey or maple in the filling is great (use 1/2 cup); keep granulated/brown sugar in the crumble for structure.
– Spice lane: Cardamom for floral vibes, ginger for zing, or a tiny pinch of black pepper if you’re wild.
– Pan swap: 8×8 pan = thicker bars (bake 5 minutes longer). 9×13 makes thinner bars—double the filling or watch the bake time.

Frequently Asked Questions

Tasty Strawberry Rhubarb Bars

Buttery shortbread crust, jammy strawberry-rhubarb filling, and a golden crumble top—these bars are bright, sweet-tart, and perfect for spring gatherings.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour for crust
• ▢ 0.5 cup granulated sugar for crust
• ▢ 0.5 tsp kosher salt
• ▢ 1 cup unsalted butter melted and slightly cooled
• ▢ 1 tsp vanilla extract for crust
• ▢ 3 cup rhubarb chopped into 0.5 inch pieces
• ▢ 2 cup strawberries diced, hulled
• ▢ 0.75 cup granulated sugar for filling
• ▢ 0.25 cup cornstarch
• ▢ 2 tbsp lemon juice fresh
• ▢ 1 tsp lemon zest optional
• ▢ 1 tsp vanilla extract for filling
• ▢ 0.25 tsp kosher salt for filling

Instructions

Preparation Steps

• Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
• Make the crust: In a large bowl whisk together flour, 0.5 cup sugar, and 0.5 tsp salt. Stir in melted butter and 1 tsp vanilla until a soft, sandy dough forms.
• Reserve about 1.5 cups of the crumb mixture for topping. Press the remaining dough firmly and evenly into the prepared pan.
• Par-bake the crust for 10 minutes. While it bakes, prepare the filling.
• Make the filling: In a bowl combine rhubarb, strawberries, 0.75 cup sugar, cornstarch, lemon juice, lemon zest, 1 tsp vanilla, and 0.25 tsp salt. Toss until the fruit is evenly coated and glossy.
• Spread the fruit mixture over the warm crust in an even layer. Sprinkle the reserved crumb mixture evenly over the top.
• Bake for 35 to 40 minutes, until the topping is golden and the filling is bubbling around the edges.
• Cool the pan on a rack until completely set, about 2 hours. Lift out using the parchment and cut into 16 bars.

Notes

For cleaner slices, refrigerate for 45 minutes after cooling, then cut. If your fruit is very juicy, add an extra 1 tbsp cornstarch. Bars keep in an airtight container at room temperature for 2 days or refrigerated for 5 days.