Jump to recipeTip: Cool the bars completely before slicing for the cleanest cuts. Leftovers can be kept in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Strawberry Rhubarb Bars
One bite of these crumbly, sweet-tart bars and you’ll be hooked.
By Sarah Holden
Yields:
24 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Strawberries and rhubarb together just feel like spring on a plate—bright, cheerful, and classic. These strawberry rhubarb bars make the most of the short-and-sweet season for rhubarb, pairing its signature tartness with juicy strawberries for a filling that turns soft and jammy in the oven. Each bite strikes the perfect balance of sweet and tangy, with a pop of lemon to keep everything lively.
The base is a tender crust that lands somewhere between cakey and crumbly, thanks to a little cream cheese worked into the dough. It presses easily into the pan and bakes up sturdy enough to hold all the fruit. The same dough is used to make a golden almond crumble on top, adding just the right amount of crunch.
These bars are right at home at brunch, tucked into a picnic basket, or served up at a spring potluck with coffee or tea. Cut into neat squares or slightly rustic slices, they’re the kind of treat that looks simple but delivers big on flavor—sunny, fruity, and just a little bit special.
Can you use frozen rhubarb instead of fresh in strawberry rhubarb bars?
Yes. If you are unable to find fresh rhubarb, you can substitute frozen rhubarb. Just make sure it is fully thawed and completely drained of excess liquid; otherwise, it could make your bars soggy.
Can you make strawberry rhubarb bars ahead?
Yes! The bars can be made up to one day ahead. Let them cool, then slice and store them in an airtight container at room temperature.
Do strawberry rhubarb bars freeze well?
They freeze very well! Wrap tightly and keep frozen for up to two months. Thaw in the refrigerator when ready to eat. Let sit at room temperature for 20 to 30 minutes before serving for the best texture.
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Ingredients
For the Filling:
- Salted butter, for the pan
- 1 pound rhubarb, thinly sliced (about 4 cups)
- 1 pound strawberries, hulled and sliced (about 3 cups)
- 2/3 cup granulated sugar
- 2 Tbsp. cornstarch
- Zest and juice of 1 lemon
For the Crust and Crumble:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) cold salted butter, cubed
- 3 oz. cold cream cheese, cubed
- 1/2 tsp. almond extract
- 3 Tbsp. milk
- 2/3 cup sliced almonds
Directions
- Step 1Preheat the oven to 350℉. Grease a 9-by-13-inch baking pan with butter and line it with parchment paper, leaving a few inches of overhang on the long sides to create a sling.
- Step 2Make the filling: In a large bowl, toss together the rhubarb, strawberries, granulated sugar, cornstarch, lemon zest, and lemon juice. Set aside.
- Step 3Make the crust and crumble: In a food processor, pulse the flour, granulated sugar, brown sugar, baking powder, and salt to combine. Add the butter, cream cheese, and almond extract and pulse until coarse crumbs form, about 10 pulses. Remove one-third of the mixture (about 1 2/3 cups) and set aside in a medium bowl for the topping. Add the milk to the food processor and pulse until the remaining mixture clumps when squeezed, about 5 pulses. It should still be crumbly, not doughy.
- Step 4Transfer the dough from the food processor to the prepared baking pan and press it in an even layer. Spoon the strawberry-rhubarb filling over the crust, spreading into an even layer. Add the almonds to the reserved topping and toss to combine. Sprinkle the topping over the filling.
- Step 5Bake the bars until the top is golden and the strawberry-rhubarb layer is thick and bubbling, about 1 hour. Let the pan cool completely on a wire rack, about 1 hour 30 minutes.
- Step 6Use the parchment sling to transfer to a cutting board and slice into 24 pieces.
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