Strawberry Rhubarb Bars are the perfect balance of sweet and tart, layered over a buttery shortbread crust and topped with a golden crumble. Every bite gives me that fresh, jammy flavor that screams spring and summer. These bars are simple to make, easy to slice, and always a hit wherever I bring them.
Why You’ll Love This Recipe
I love this recipe because it brings together the classic pairing of strawberries and rhubarb in a way that’s both nostalgic and fresh. The filling is fruity and just the right amount of tangy, while the crumb topping adds a buttery crunch. Whether I’m baking for a picnic, potluck, or just to enjoy with coffee, these bars always feel like a treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust and topping:
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All-purpose flour
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Rolled oats
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Brown sugar
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Granulated sugar
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Salt
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Baking powder
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Unsalted butter, melted
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Vanilla extract
For the strawberry rhubarb filling:
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Fresh or frozen strawberries, chopped
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Fresh or frozen rhubarb, chopped
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Granulated sugar
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Cornstarch
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Lemon juice
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Vanilla extract
Directions
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I preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
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In a bowl, I mix flour, oats, brown sugar, granulated sugar, baking powder, and salt. I stir in the melted butter and vanilla until crumbly.
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I press about two-thirds of the mixture into the bottom of the pan to form the crust.
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In another bowl, I combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. I toss until everything is coated.
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I pour the fruit filling evenly over the crust.
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I sprinkle the remaining oat mixture over the fruit layer.
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I bake for 40–45 minutes, or until the top is golden and the filling is bubbling.
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I let the bars cool completely before cutting into squares so they hold their shape.
Servings and timing
This recipe makes about 9–12 bars.
Prep time: 20 minutes
Bake time: 40–45 minutes
Cooling time: 1–2 hours
Total time: approximately 2 hours 15 minutes
Variations
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I’ve added chopped almonds or walnuts to the topping for extra crunch.
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When I want a sweeter version, I increase the strawberries and reduce the rhubarb slightly.
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For a spiced twist, I sprinkle a little cinnamon or ginger into the fruit filling.
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I’ve also made a gluten-free version using almond flour and gluten-free oats.
storage/reheating
I store these bars in an airtight container in the fridge for up to 5 days.
To serve warm, I reheat a square in the microwave for 15–20 seconds. They also taste great cold or at room temperature. These bars can be frozen, too—I wrap them tightly and freeze for up to 2 months.
FAQs
Can I use frozen fruit?
Yes, I’ve made these bars with frozen strawberries and rhubarb. I just thaw and drain them first to avoid too much moisture in the filling.
Do the bars need to be refrigerated?
Yes, I refrigerate them after they cool completely. The fruit filling keeps better and the bars hold their shape when stored cold.
Can I double the recipe?
Absolutely. I double the ingredients and bake them in a 9×13-inch pan. I add a few extra minutes to the baking time and check for golden topping and bubbling edges.
What can I use instead of rhubarb?
If I don’t have rhubarb, I sometimes use raspberries or tart cherries for a similar flavor profile, though the taste won’t be exactly the same.
How do I keep the crust from getting soggy?
I make sure to press the base firmly into the pan and avoid using overly juicy fruit. Letting the bars cool fully before slicing also helps the crust firm up.
Conclusion
Strawberry Rhubarb Bars are a sweet-tart dessert that feels like a slice of summer in every bite. I love how easy they are to make and how well they balance bright fruit flavors with a buttery, crumbly base. Whether I’m making them for a gathering or just to enjoy at home, they always bring a little sunshine to the table.
PrintStrawberry Rhubarb Bars
Strawberry Rhubarb Bars are a deliciously sweet and tangy dessert made with a buttery oat crust, jammy fruit filling, and a golden crumble topping. They’re the perfect seasonal treat for spring and summer.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 9–12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust and topping:
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- For the strawberry rhubarb filling:
- 1 1/2 cups chopped strawberries (fresh or frozen, thawed and drained)
- 1 1/2 cups chopped rhubarb (fresh or frozen, thawed and drained)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
- In a bowl, combine flour, oats, brown sugar, granulated sugar, salt, and baking powder. Stir in melted butter and vanilla until crumbly.
- Press about two-thirds of the mixture into the bottom of the prepared pan to form the crust.
- In a separate bowl, toss strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla until well combined.
- Spread the fruit mixture evenly over the crust.
- Sprinkle the remaining oat mixture on top of the fruit filling.
- Bake for 40–45 minutes, or until the topping is golden and the filling is bubbling.
- Cool completely in the pan before slicing into bars to ensure clean cuts.
Notes
- Add chopped almonds or walnuts to the topping for extra crunch.
- Use more strawberries and less rhubarb for a sweeter flavor.
- Sprinkle cinnamon or ginger into the filling for a spiced twist.
- Make it gluten-free by using almond flour and certified gluten-free oats.
- Cool completely before slicing to prevent a soggy crust.
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 240
- Sugar: 18g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
