Fresh strawberries and tart rhubarb make a bright, simple bar you can bake any day.
introduction
Strawberry Rhubarb Bars are a sweet and tangy treat with a crunchy oat crust and a soft fruit filling. They bake in one pan and cool into easy-to-cut bars. If you like fruit bars and simple bakes, try this easy recipe and also check a related blueberry muffin and strawberry shortcake recipe for more fruit ideas.
why make this recipe
- It uses simple pantry ingredients.
- It mixes fresh fruit with an oat crust for good texture.
- It is quick to make and easy to share.
- It uses seasonal strawberries and rhubarb for bright flavor.
how to make Strawberry Rhubarb Bars
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
- Slice into bars once fully cool.
- Serve at room temperature or slightly warm.
- Add a scoop of vanilla ice cream or a dusting of powdered sugar for dessert.
- They work well as a snack with tea or coffee.
how to store Strawberry Rhubarb Bars
- Room temperature: store in an airtight container for up to 2 days.
- Refrigerator: keep in a covered container for up to 5 days. Let sit at room temperature a bit before serving if chilled.
- Freezer: wrap bars tightly and freeze for up to 2 months. Thaw in the fridge or at room temperature.
tips to make Strawberry Rhubarb Bars
- Chop fruit into even small pieces so it cooks evenly.
- Press the crust firmly so it holds the filling.
- Use fresh or thawed frozen fruit; drain excess liquid from frozen fruit first.
- Check the bars at 30 minutes; bake a little longer if the top is not golden.
- Cool completely before cutting to get clean slices.
variation (if any)
- Add 1/2 cup chopped nuts (walnuts or pecans) to the oat mixture for crunch.
- Stir 1/2 teaspoon vanilla into the fruit filling for extra flavor.
- Replace half the sugar with maple syrup or honey for a different sweet note.
- Use all strawberries or all rhubarb if you prefer one fruit.
FAQs
Q: Can I use frozen strawberries and rhubarb?
A: Yes. Thaw and drain extra liquid so the filling is not too wet.
Q: Can I make these bars gluten-free?
A: Use a gluten-free flour blend and certified gluten-free oats to make them gluten-free.
Q: How do I know when the bars are done?
A: The top should be golden brown and the filling should bubble slightly at the edges.
Q: Can I double the recipe?
A: Yes. Use a larger pan (like 9×13) and bake a bit longer; check after 35 minutes.
Q: Do I need to peel the rhubarb?
A: No. Just wash and chop it. The skin is fine and adds color and texture.
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
A sweet and tangy treat with a crunchy oat crust and a soft fruit filling, perfect for any occasion.
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.
- 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.
Notes
These bars can be served at room temperature or slightly warm. They pair well with vanilla ice cream or powdered sugar.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
