Strawberry Rhubarb Bars are the dazzling delight of spring, combining sweet-tart fruit with a buttery, golden crumb that melts in your mouth. Picture tangy rhubarb and juicy strawberries nestled between layers of a shortbread-like crust—a burst of sunshine with every bite! These bars are simple enough for a weeknight treat yet impressive enough to wow at any gathering. Every forkful truly celebrates the irresistible pairing of strawberry and rhubarb, making this dessert an instant favorite in any home baker’s repertoire.

Strawberry Rhubarb Bars Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of pantry staples and vibrant fruit come together to create these enchanting bars. Each ingredient is carefully chosen—trust me, you’ll notice how every component brings out the best flavor, texture, and color in these Strawberry Rhubarb Bars.

1 cup unsalted butter (softened): This is the secret to that irresistibly tender, melt-in-your-mouth crust and topping.
1/2 cup granulated sugar: Helps sweeten the dough while keeping it wonderfully crisp.
1/4 cup light brown sugar (packed): Adds subtle caramel flavor and a touch of chewiness to the crumb layers.
2 cups all-purpose flour: Creates the structure and sturdiness to hold the fruit filling in place.
1/2 tsp salt: Brings out all the flavors, balancing the sweetness beautifully.
1 1/2 cups fresh strawberries (diced): Juicy, fragrant, and bursting with color, they give that signature sweetness.
1 1/2 cups fresh rhubarb (diced): The bold tartness here perfectly zings through every layer.
1/2 cup granulated sugar (for filling): Softens the tartness of the fruit so each bite is balanced and delicious.
2 tbsp cornstarch: Thickens the juicy filling to ensure your bars slice neatly.
1 tsp lemon juice: Brightens all the flavors and keeps everything fresh and lively.
1/2 tsp vanilla extract: Adds a mellow sweetness to round out the fruitiness.
Powdered sugar for dusting (optional): A final flourish that adds instant elegance plus a hint of extra sweetness.

How to Make Strawberry Rhubarb Bars

Step 1: Prep Your Pan and Preheat the Oven

Start by preheating your oven to 350°F. Grab a 9×13-inch baking dish and line it with parchment paper, making sure there’s a little overhang on the sides. This trick will make it super easy to lift and slice your Strawberry Rhubarb Bars later, no stickiness or crumbling to worry about!

Step 2: Mix Up the Buttery Crust and Crumble

In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is pale and fluffy—this will ensure a dreamy, tender bite. Add in the flour and salt, then mix just until everything is nicely combined and crumbly. This dough pulls double duty both as the bottom crust and the golden, crumbly topping.

Step 3: Form and Bake the Bottom Layer

Press two-thirds of your crumb mixture evenly into the bottom of your prepared pan, pushing it just into the corners. Bake this for 12–15 minutes, just until the edges are lightly golden. This step creates a sturdy base that holds up under all that juicy, fruity filling.

Step 4: Make the Strawberry Rhubarb Filling

While your crust is baking, toss together the diced strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract in a medium bowl. Stir thoroughly so every bit of fruit is coated—this guarantees even flavor and just the right amount of juiciness in your Strawberry Rhubarb Bars.

Step 5: Assemble the Bars

Remove the pan from the oven and spread the fruit filling evenly over the warm crust. Sprinkle the remaining dough crumble gently over the top, letting the vibrant filling peep through here and there for that bakery-style look.

Step 6: Bake to Perfection

Return the pan to your 350°F oven and bake for 35–40 more minutes, until the topping turns beautifully golden and the filling bubbles up at the edges. The aroma will let you know you’re on the home stretch!

Step 7: Cool and Slice

Let the bars cool completely in the pan; patience here means perfect, clean slices that don’t fall apart. Use the parchment paper overhang to lift the whole slab onto a cutting board, then slice into 16 squares. Dust with powdered sugar if you want that picture-perfect finish!

How to Serve Strawberry Rhubarb Bars

Garnishes

Dusting your Strawberry Rhubarb Bars with a light shower of powdered sugar is always a classic move, but you can also add a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side. For a punch of extra color, sprinkle finely grated lemon zest or a few sliced strawberries on top just before serving.

Side Dishes

If you’re serving these at a brunch, they look beautiful alongside a simple fruit salad, a few crisp lemon cookies, or even a platter of soft cheeses. For a cool afternoon snack, pair your strawberry rhubarb bars with fresh brewed iced tea or a tart lemonade to keep everything light and refreshing.

Creative Ways to Present

For parties, cut the bars into bite-sized squares and place them in decorative cupcake liners for a grab-and-go treat. Or, make a fun “build your own” dessert platter with bowls of whipped cream, lemon zest, and fresh berries for guests to customize their own Strawberry Rhubarb Bars. For a rustic touch, serve the bars warm with ice cream in small mason jars.

Make Ahead and Storage

Storing Leftovers

Strawberry Rhubarb Bars keep beautifully, so don’t worry if you have extra! Store leftover bars in an airtight container in the refrigerator for up to four days. They’re fantastic served cold or let them sit at room temperature for about 30 minutes to soften slightly before enjoying again.

Freezing

Looking to save some for later? Once fully cooled, these bars can be frozen! Wrap individual bars in plastic wrap and store them in a freezer-safe bag or airtight container. They’ll keep their flavor and texture for up to three months—just think how delightful it is to have a stash for emergency dessert cravings!

Reheating

To enjoy your bars warm, just pop them in the microwave for 10–15 seconds or heat in a 300°F oven for about 5 minutes. This brings back that just-baked coziness, making the fruit filling juicy and the crumble tender again.

FAQs

Can I use frozen strawberries or rhubarb?

Absolutely! If fresh fruit isn’t in season, frozen will do the trick—just make sure to thaw and drain well to avoid excess moisture in your bars. This small step helps the filling stay thick and the crust crisp.

Can I make these bars gluten-free?

Yes, you can substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Just be sure to choose one intended for baking for the best structure and crumb in your Strawberry Rhubarb Bars.

How do I prevent the crust from getting soggy?

Pre-baking the crust is key! Giving the bottom layer a head start in the oven keeps it golden and sturdy, even under that juicy fruit filling. Draining the fruit well (especially if it’s frozen) also helps avoid sogginess.

Is it possible to reduce the sugar in this recipe?

If you prefer less sweetness, you can reduce the sugar in the filling by a couple of tablespoons, though the bars will be a bit more tart. The balance of sweet strawberries and tangy rhubarb is flexible to your taste.

Can I add other berries or fruits?

Definitely! Blueberries or raspberries make tasty additions, or you can swap some of the strawberries for other fruits as you like. Just keep the total volume of fruit about the same so the filling sets up properly.

Final Thoughts

If you’re searching for a spring or summer treat that always wins hearts, these Strawberry Rhubarb Bars are a must-make. They’re a perfect blend of nostalgia and fresh flavor, simple enough for everyday indulgence and gorgeous enough for sharing with friends. Give them a try—you might find yourself baking a second batch sooner than you think!