There’s something about cutting into a warm bar and getting that first hit of bright, tangy rhubarb against sweet strawberries that feels like a tiny celebration. Maybe it’s the seasons changing, or the memory of a grandmother’s kitchen, but these strawberry rhubarb bars always make me slow down for a minute and appreciate simple pleasures. If you love fruit-forward desserts that aren’t overly sweet, you’re going to enjoy these.
If you enjoy making things ahead, the overnight sourdough cinnamon rolls show useful make-ahead tips.
Why these bars are worth making
These bars balance a tender, buttery shortbread base with a jammy fruit layer and a buttery crumb topping. They’re forgiving — you don’t need exacting pastry skills — and they travel well, which makes them great for potlucks or weekend picnics. I’ll show you a straightforward method that produces consistent results, plus a few tips to help if your rhubarb is extra juicy or your strawberries are small.
If you ever want a no-fuss treat to pair with these bars, try the 4-ingredient peanut butter cookies.
Ingredients
Everything you need is pantry-friendly and easy to swap if necessary. Read through before you bake so you can adjust for the sweetness of your fruit.
For the crust and topping:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 10 tablespoons (140g) unsalted butter, cold and cubed
- 1 large egg, lightly beaten
For the filling:
- 2 cups chopped strawberries (about 10–12 medium)
- 2 cups chopped rhubarb (about 3–4 stalks)
- 3/4 cup (150g) granulated sugar — reduce if strawberries are very sweet
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
Optional finishing:
- Powdered sugar for dusting or a light lemon glaze
How to Make Strawberry Rhubarb Bars
Time needed: 55 minutes
you’ll make a crumbly shortbread, cook a simple fruit filling, then bake everything together until golden and jammy.
- Strawberry Rhubarb Bars
Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment, leaving an overhang to lift the bars out easily.
- Make the crust and crumb
In a bowl, whisk together flour, sugar, salt, and baking powder. Cut the cold butter into the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. Stir in the beaten egg; you should have a slightly shaggy dough. Press about two-thirds of this mixture evenly into the bottom of the prepared pan to form the crust. Reserve the remaining crumbs for the topping.
- Cook the filling
In a medium saucepan combine the chopped strawberries, rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the fruit breaks down and the mixture thickens and becomes glossy — about 6–8 minutes. Remove from heat and stir in vanilla if using. Taste and adjust sugar if the rhubarb is especially tart.
- Assemble and bake
Spoon the warm filling over the pressed crust, smoothing it into an even layer. Sprinkle the reserved crumbs evenly over the filling. Bake for 30–35 minutes, or until the top is golden and the filling is bubbling around the edges. Let cool completely in the pan — chilling helps the filling set and makes slicing cleaner.
- Slice and serve
Use the parchment overhang to lift the bars from the pan. Dust with powdered sugar or drizzle a thin lemon glaze if you like. These are fantastic at room temperature and also excellent chilled.
Tips & variations
- If your rhubarb is very tart, let the cooked filling rest and taste again before assembling — you may want an extra tablespoon of sugar.
- For extra richness, swap 2 tablespoons of flour in the crust for almond flour.
- You can make the filling a day ahead and refrigerate it; warm slightly before spreading over the crust.
- Want more texture? Fold 1/2 cup of oats into the crumb topping for a crunchy finish.
- For a different autumnal bake using fruit and a hands-on dough, check the sourdough pumpkin apple bread.
FAQs
Yes. Thaw the fruit and drain excess liquid before cooking the filling so it doesn’t water down the bars. You may need to add an extra teaspoon of cornstarch if the fruit is very juicy.
Stored in an airtight container in the fridge, they’ll stay fresh for up to 4 days. You can also freeze the bars (cut into squares) for up to 2 months — thaw overnight in the fridge.
Swap the all-purpose flour for a 1:1 gluten-free baking flour and reduce the baking powder to 1/4 teaspoon if your blend is leavened. The texture will be slightly different but still delicious.
Conclusion
These strawberry rhubarb bars are a terrific way to celebrate seasonal fruit without fuss. They’re easy to scale up for a larger pan, simple to make ahead, and reliably crowd-pleasing. Whether you cut them small for a dessert tray or serve large squares with a scoop of vanilla ice cream, they hit that perfect sweet-and-tart spot. Grab a baking dish, crank up some music, and enjoy the bright flavors — and don’t forget to save one for yourself.
Serve slightly warmed with vanilla ice cream or a dollop of whipped cream for an extra-special treat. If you want to round a brunch with a savory main, the lemon garlic butter chicken with parmesan linguine is a crowd-pleaser.
Strawberry Rhubarb Bars
Ingredients
Crust and topping
- 190 g all-purpose flour
- 100 g granulated sugar
- ¼ tsp fine sea salt
- ½ tsp baking powder
- 140 g unsalted butter , cold and cubed
- 1 large egg lightly beaten
Filling
- 2 cups chopped strawberries about 10–12 medium
- 2 cups chopped rhubarb about 3–4 stalks
- 150 g granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp vanilla extract optional
Optional finishing
- Powdered sugar for dusting or a light lemon glaze
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
- Whisk flour, sugar, salt, and baking powder. Cut in cold butter until coarse crumbs. Stir in egg to form a shaggy dough. Press two-thirds into pan for crust; reserve remaining crumbs.
- Combine strawberries, rhubarb, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened and glossy, about 6–8 minutes. Stir in vanilla if using.
- Spread warm filling over crust, top with reserved crumbs. Bake 30–35 minutes until golden and bubbling. Cool completely to set.
- Lift bars from pan using parchment overhang, slice into squares, and dust with powdered sugar or drizzle with glaze if desired.
Notes
- Adjust sugar in the filling based on the sweetness of your strawberries and tartness of rhubarb.
- Make the filling a day ahead to save time on bake day.
- Freeze any extra bars for up to 2 months; thaw overnight in the fridge.
