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Strawberry Rhubarb Bars
5 from 138 votes

Strawberry Rhubarb Bars

Strawberry Rhubarb Bars combine a crumbly oat and flour crust with a sweet-tart filling made from fresh strawberries and rhubarb. The bar features a bottom crust, a fruit filling tossed with sugar and cornstarch, and a crisp, golden crumb topping. Baking until the filling bubbles and the top turns golden creates a chewy yet crisp texture balance. These bars are ideal for serving as a handheld dessert or snack, showcasing the seasonal flavors of rhubarb and strawberry together in a convenient bar form.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 12
Course: Dessert
Cuisine: American

Ingredients

Crumb layers
  • 1 1/3 cups (188g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/3 cups (120g) rolled oats old fashioned
  • 1/2 cup (110g) light brown sugar packed
  • 1/2 cup (110g) granulated sugar
  • 3/4 cup (170g) unsalted butter melted
  • 2 tsp vanilla extract
Filling
  • 1 3/4 cups (273g) strawberry from 12 oz whole, hulled, diced
  • 1 1/2 cups (190g) rhubarb sliced 1/4-inch thick, diced
  • 1 Tbsp lemon juice fresh
  • 1/3 cup (71g) granulated sugar
  • 1 Tbsp (9g) cornstarch

Instructions

    Cup of Yum
  1. For the crumb layer: Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment*.
  2. In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.
  3. Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened. 
  4. Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.
  5. For the filling: Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice. 
  6. In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat. 
  7. Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top. 
  8. Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes. 
  9. Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.

Notes

  • Butter and parchment paper help bars lift cleanly from the pan for easier cutting and serving.
  • If you prefer, skip the parchment and butter the dish only, though bars may be harder to remove.