• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Find out more!
    • About Me
    • Portfolio
    • Let’s work together!
  • Recipes
    • Breakfast
    • Casserole
    • Desserts
      • Muffins
      • Cheesecake
      • Cookies
      • Brownies
      • Donuts
      • squares
  • Tips and Tricks
    • Tips
  • Shop

BBQ Bakers logo

Home » Strawberry Rhubarb Bars

14 April 2021 baking

Strawberry Rhubarb Bars

Jump to Recipe Print Recipe
Amazingly Sweet and delicious Strawberry Rhubarb Squares

These Strawberry Rhubarb Bars are a summer time classic when you have some fresh rhubarb that will have you returning to the kitchen for more but who says you can’t freeze some strawberries and rhubarb for the winter months. This is a great recipe for meetings, pot lucks, family gatherings and maybe even date night!

And when you pair that combination with a buttery, sweet, vanilla, oat crumble topping, you know it’s going to be good — and let me tell you, these strawberry rhubarb bars are unbelievably delectable!

Ingredients You Need for Strawberry Rhubarb Bars:

  • All-Purpose Flour: Flour is the base of this recipe.
  • Granulated Sugar: Sugar sweetens the crust/crumble and the strawberry rhubarb filling.
  • Brown Sugar: keeps your squares moist and softer.
  • Baking Powder: Baking powder keeps the crust/crumble on the lighter side. Without it, the texture would be a little too hard and dense.
  • Salt & Vanilla: Each add flavor.
  • Cold Butter: Just like pie crust, biscuits, and scones, cold butter is necessary. We’re cutting the butter into the dry ingredients to create a deliciously flaky and crumbly texture. The texture would completely change if we used softened butter.
  • Egg: 1 egg helps binds the crust/crumble ingredients together.
  • Milk: Milk also helps bind the crust/crumble ingredients together.
  • Rolled Oats: these help with that delicious crumbly topping.
  • Strawberries & Rhubarb: You can use fresh or frozen berries/rhubarb.
  • Cornstarch: We’re essentially making a jam as the filling, so cornstarch is necessary to keep the fruit combined.

step by step instructions

STEP ONE: Use the crust ingredients for the crust and topping: In a medium bowl whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes of cutting in with a pastry cutter, 5 seconds on low speed with food processor.

Whisk flour, sugar, baking powder and salt
Add cubed butter using pastry fork or food processor
Whisk the egg, milk and vanilla

STEP TWO: Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. The mixture comes together easier with your hands than with a spoon.

STEP THREE: You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)

Gently mix sugar and rhubarb, strawberries and cornstarch together
Spread over the crust
Time to add the oats to the remainder of the topping.

STEP FOUR: Preheat oven to 350°F. Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!).

STEP FIVE: Strawberry Rhubarb Filling: Gently mix all of the filling ingredients together. Spread over the bottom crust. Remember the two cups you set aside sprinkle the remaining crumb mixture all over the filling.

STEP SIX: Time to use the oats sprinkle the ⅓ cup of oats on over top. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry rhubarb layer.

STEP SEVEN: Bake for about 45 minutes or until the top is golden brown and a toothpick comes out *mostly* clean.

can I use frozen fruit in this recipe?

Frozen fruit should work in this recipe. I recommend thawing it first and draining off as much excess liquid as possible.

how to store your favorite dessert

Because these crumb bars are cooked, you can store these in an airtight container on your counter. If you store these in the fridge, the crumb topping will get mushy.

BBQ Bakers tips and tricks

  • Let these cool before cutting into them. The hot fruit filling will burn your mouth!
  • These crumb bars pair perfectly with a scoop of vanilla ice cream.
  • You have to use old-fashioned oats in this recipe — quick or steel cut oats won’t work here.

Next time it’s rhubarb season be sure to grab some sweet strawberries because this fruit mixture and delicious dessert will have you craving more. Be sure to keep this rhubarb recipe at the top of your list!

More great recipes from BBQ Bakers

  • pumpkin smore’s cookies
  • cinnamon toffee banana bread
  • smore’s cookie bars

Strawberry Rhubarb Bars

These strawberry rhubarb squares are like handheld mini pies. Simply combine a buttery brown sugar crust, yummy strawberry rhubarb filling, and crumbly oat topping. The crust and crumble topping are made from the same mixture, so there’s no need to dirty an additional bowl. Super easy to make, transport, serve, and freeze!
Print Pin
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: crumblytoppings, oattopping, rhubarb, squares, strawberries, summer
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 18 squares
Calories: 247kcal

Ingredients

Base and Topping

  • 3 cups All-purpose Flour spoon and level
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 Teaspoon baking powder
  • ¼ Teaspoon salt Kosher salt
  • 1 cup unsalted butter 2 sticks, cold and cubed
  • 1 large egg
  • 2 Teaspoons vanilla extract
  • ¼ cup milk
  • ⅓ cup old-fashion rolled oats

Filling

  • 2½ cups chopped strawberries
  • 2 cups chopped rhubarb
  • ½ cup granulated sugar
  • 1 Tablespoon cornstarch

Instructions

  • Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. This takes at least 5 minutes of cutting in with a pastry cutter, 5 seconds with food processor.
  • Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. The mixture comes together easier with your hands than with a spoon.
  • You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
  • Preheat oven to 350°F. Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!).
  • Strawberry Rhubarb Filling: Gently mix all of the filling ingredients together. Spread over the crust. Remember the two cups you set aside sprinkle the remaining crumble mixture all over the filling. Time to use the oats sprinkle the ⅓ cup of oats on over top. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry rhubarb layer.
  • Bake for about 45 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few yummy strawberry/rhubarb). Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, if you want to hurry things along you can always tuck it away in the refrigerator.
  • Lift the cooled bars out using the parchment paper overhang on the sides. Cut into squares. Cover and store leftover strawberry rhubarb bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead Instructions: Bars freeze well up to 3 months. Arrange in even layers in a large freezer container between sheets of parchment. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Nutrition

Calories: 247kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 65mg | Potassium: 49mg | Fiber: 1g | Sugar: 17g | Vitamin A: 336IU | Calcium: 31mg | Iron: 1mg

« How to make the most Irresistible Scones
Easy Banana Bread Donuts are moist and irresistible »

Categories: baking Tags: rhubarb, spring, squares, strawberries, summer, sweet

Do you want to be part of the BBQ Gang?

Sign up for some useful tips and tricks, amazing new products and some electronic high fives!!

No Spam only smiles :)

Primary Sidebar

Bievenue!

Shay Bocks, designer

You've found me and I am so glad you did. Have you been afraid of your kitchen or long recipes. Don't fret here are some recipes for the beginner baker. Don't worry no need to have a BBQ although, it might be FUN! Dig deeper →

Don’t miss out on the latest tips and tricks, goodies… and more!

Footer

Sign up for some useful tips and tricks, amazing new products and some electronic high fives!!

  • Email
  • Facebook
  • Instagram
  • Pinterest

About us

  • About Me
  • Portfolio
  • Let’s work together!

Contact Us

  • Subscribe
  • Inquiry Form

Disclaimer

  • Privacy Policy
  • Terms and Conditions
  • Comment policy

Copyright © 2023 · BBQ Bakers