If you are on the hunt for a delightful treat that perfectly balances tart and sweet with a buttery, crumbly base, this Strawberry Rhubarb Bars Recipe is your new best friend. Combining fresh strawberries and rhubarb with a tender, golden crust, these bars capture the essence of spring and sunshine in every bite. Whether you’re serving them at a casual gathering or simply craving a homemade dessert that’s bursting with vibrant flavors, these bars are as approachable as they are irresistible.
Ingredients You’ll Need
Getting ready to bake these Strawberry Rhubarb Bars Recipe is a joy because the ingredients list is straightforward, yet each item plays a crucial role. From providing rich texture to delivering that fresh fruit punch, every ingredient contributes to making these bars unforgettable.
- Unsalted butter (1 cup, softened): The secret to that melt-in-your-mouth crumbly crust you’ll love.
- Granulated sugar (1/2 cup + 1/4 cup for filling): Adds just the right touch of sweetness to balance the tart fruit.
- Brown sugar (1/2 cup, packed): Brings a subtle caramel flavor that deepens the crust’s richness.
- Vanilla extract (1 teaspoon): Enhances the overall flavor, making every bite more aromatic.
- All-purpose flour (2 cups): The sturdy backbone of the crust and topping.
- Salt (1/2 teaspoon): A pinch to bring out all the flavors beautifully.
- Fresh strawberries (1 1/2 cups, chopped): Juicy and sweet, they provide that classic strawberry brightness.
- Fresh rhubarb (1 1/2 cups, chopped): Tart and tangy, perfectly complementing the strawberries.
- Cornstarch (1 tablespoon): Keeps the filling thick and luscious without being runny.
- Lemon juice (1 teaspoon): Adds a fresh zing to brighten the filling.
- Powdered sugar (optional): A delicate dusting for a pretty and sweet finish.
How to Make Strawberry Rhubarb Bars Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang; it will make lifting out your bars so much easier once baked. This small prep trick saves time and keeps your bars intact.
Step 2: Make the Crust Dough
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, brown sugar, and vanilla extract until the mixture is silky and smooth. Then, gradually add the flour and salt, stirring until a crumbly dough forms. This dough is the foundation of your bars, promising a tender yet slightly crisp texture.
Step 3: Form the Base Crust
Press about two-thirds of the dough evenly into the bottom of the prepared pan. The pressure you apply here ensures a sturdy crust that will hold up to the juicy fruit filling, but remains wonderfully flaky and crumbly.
Step 4: Prepare the Fruit Filling
In a separate bowl, toss the chopped strawberries and rhubarb with cornstarch, 1/4 cup of granulated sugar, and lemon juice. The cornstarch acts as the magic thickener, locking in the fruit juices as the bars bake, while the lemon juice perks up the whole mix with a fresh sharpness.
Step 5: Assemble and Bake
Spread the fruity mixture evenly over the crust in your pan. Then, crumble the remaining one-third of dough right on top. Pop your pan into the oven and bake for 40 to 45 minutes, or until the top is gloriously golden and the filling is deliciously bubbly.
Step 6: Cool and Slice
Once baked, allow the bars to cool completely in the pan. This step is key because it lets the filling set up so your bars slice neatly without oozing everywhere. When cool, lift them out using the parchment overhang and cut them into nine generous squares.
How to Serve Strawberry Rhubarb Bars Recipe
Garnishes
For that extra special touch, a light dusting of powdered sugar creates an inviting, snowy finish and adds just a hint of extra sweetness. Fresh mint leaves or a small dollop of whipped cream can also bring added color and a creamy contrast that complements the fruity tang.
Side Dishes
These bars are a standout on their own, but pairing them with a scoop of vanilla ice cream or a serving of rich Greek yogurt turns them into a showstopping dessert. The creaminess of these sides balances the tartness perfectly.
Creative Ways to Present
For a brunch or picnic, stack the bars on a rustic wooden board surrounded by fresh strawberries and rhubarb stalks for a visually stunning and thematic presentation. Alternatively, serve individual bars in delicate dessert plates topped with edible flowers for that wow factor at a gathering.
Make Ahead and Storage
Storing Leftovers
Strawberry Rhubarb Bars Recipe is forgiving and keeps wonderfully in the fridge for up to 5 days. Store them in an airtight container to maintain their fresh-from-the-oven texture and flavor.
Freezing
If you want to enjoy them later, wrap the bars tightly in plastic wrap and then foil before freezing. They can last frozen for up to 2 months. When ready to eat, thaw them in the fridge overnight for the best texture.
Reheating
Warm the bars gently in a 300°F oven for about 10 minutes to bring back that fresh-baked warmth, or pop them in the microwave for a few seconds if you’re in a hurry. This step enhances the buttery crust and revives the juicy filling perfectly.
FAQs
Can I use frozen strawberries and rhubarb for this recipe?
Yes, you can absolutely substitute frozen fruit, but be sure to thaw and drain it well first to avoid excess moisture, which could make the bars soggy.
Is it possible to make these strawberry rhubarb bars vegan?
To make this recipe vegan, swap the butter with a plant-based alternative and ensure your sugar is vegan-friendly. The rest of the ingredients are plant-based, so it’s an easy adjustment.
Can I add nuts or oats to the crust for extra texture?
Definitely! Adding 1/2 cup of oats or chopped nuts to the crumble topping can give a lovely crunch and make your bars even more satisfying.
How do I know when the strawberry rhubarb bars are done baking?
Look for a golden-brown crust on top and bubbling fruit filling peeking through. This signals that the filling is cooked and the crust has baked to perfection.
Can I bake these bars in a different size pan?
You can, but keep in mind that using a larger pan will yield thinner bars and may reduce baking time, while a smaller pan will make thicker bars and require longer baking. Adjust accordingly and watch them closely.
Final Thoughts
Making the Strawberry Rhubarb Bars Recipe is like embracing a little slice of joy that’s both nostalgic and fresh. With its vibrant flavors and comforting textures, it’s sure to become a beloved classic in your baking repertoire. Give it a try, share it around, and watch it disappear bite by bite!
Print
Strawberry Rhubarb Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Rhubarb Bars combine a buttery crumbly crust with a sweet and tangy strawberry and rhubarb filling. Perfect as a spring dessert, they offer a delightful contrast of textures and a burst of fresh fruit flavor, baked to golden perfection in under an hour.
Ingredients
Crust and Topping
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1 1/2 cups fresh strawberries (chopped)
- 1 1/2 cups fresh rhubarb (chopped)
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar (for filling)
- 1 teaspoon lemon juice
Optional
- Powdered sugar for dusting
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Make the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and fluffy. Gradually add the flour and salt, mixing until a crumbly dough forms.
- Form the Crust: Press about two-thirds of the crumbly dough evenly into the bottom of the prepared baking pan to create a firm crust layer.
- Prepare the Filling: In a separate bowl, gently toss the chopped strawberries and rhubarb with cornstarch, 1/4 cup granulated sugar, and lemon juice until the fruit is well coated and combined.
- Assemble the Bars: Spread the fruit mixture evenly over the pressed crust. Then crumble the remaining dough over the top, distributing it evenly to cover the fruit filling.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling.
- Cool and Serve: Allow the bars to cool completely in the pan to set the filling. Use the parchment paper overhang to lift the bars out of the pan, slice into 9 bars, and dust with powdered sugar if desired before serving.
Notes
- You can substitute fresh fruit with frozen, but be sure to thaw and drain it well to avoid a watery filling.
- For added texture and flavor, mix 1/2 cup of oats or chopped nuts into the crumble topping before baking.
- Store any leftover bars in the refrigerator for up to 5 days to keep them fresh.
