Strawberry Rhubarb Bars
Buttery shortbread crust layered with a jammy strawberry-rhubarb filling and a crumb topping — easy to make and perfect for spring and summer.
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 8x8-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.
Nutrition
Calories: 260kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 110mgSugar: 22g
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