When the days grow longer and the weather warms, it’s the perfect time to enjoy Strawberry Rhubarb Bars. These bars feature a luscious buttery shortbread crust, a sweet-tart filling made from fresh strawberries and rhubarb, and a crumbling streusel topping that adds the perfect finishing touch. Whether you’re hosting a spring or summer gathering or simply looking for a sweet dessert to enjoy with family, this recipe is sure to be a hit.
Let’s dive into how you can create this delicious and colorful treat at home, perfect for any occasion!
What is a Strawberry Rhubarb Bar?
A Strawberry Rhubarb Bar is a dessert that combines the best of two classic springtime ingredients: strawberries and rhubarb. The base of the dessert is made with a buttery, crisp shortbread crust, followed by a tangy and sweet strawberry-rhubarb filling, and finally, topped with a crumbled streusel topping. The result is a beautiful balance of flavors, textures, and colors that captures the essence of spring and summer.
These bars are similar to fruit crumble desserts, but with a unique twist that makes them stand out. The combination of the tart rhubarb and sweet strawberries is a timeless classic, and when paired with a rich crust and crunchy topping, these bars are irresistible.
The Origin of Strawberry Rhubarb Bars
The pairing of strawberries and rhubarb has been a classic combination for centuries, especially in the United States and Europe. Rhubarb, often referred to as “pie plant,” has a tart flavor that pairs perfectly with the sweetness of strawberries. Rhubarb has a long history, dating back to ancient China, where it was originally used for medicinal purposes. By the 18th century, it found its way to Europe and North America, where it quickly became a popular ingredient in desserts like pies, jams, and crumbles.
Strawberry Rhubarb Bars are a modern take on this classic flavor combination. The recipe is an adaptation of traditional rhubarb pies, but in a more portable, easy-to-share bar form. They are ideal for potlucks, parties, or as a treat to enjoy with a cup of tea.
Ingredients with Quantities
Before diving into the preparation, let’s take a look at the ingredients required for this recipe. You’ll need a few pantry staples and fresh fruits to create this delicious dessert:
For the Crust:
- 1½ cups all-purpose flour – The foundation of the crust.
- ½ cup granulated sugar – Adds sweetness to the crust.
- ¼ teaspoon salt – A touch of salt enhances the flavors.
- ¾ cup (1½ sticks) cold unsalted butter, cubed – The cold butter gives the crust its flaky, buttery texture.
- 1 teaspoon vanilla extract – Adds a subtle, sweet flavor to the crust.
Filling:
- 2 cups fresh rhubarb, chopped into ½-inch pieces – The tangy and tart main ingredient.
- 2 cups fresh strawberries, hulled and chopped – Sweet strawberries balance out the tart rhubarb.
- ¾ cup granulated sugar – Sweetens the filling.
- 3 tablespoons cornstarch – Helps thicken the filling.
- 1 tablespoon lemon juice – A touch of citrus enhances the flavors of the fruit.
- ½ teaspoon vanilla extract – Adds depth to the filling.
- Pinch of salt – Balances the sweetness and tartness.
Streusel Topping:
- ½ cup all-purpose flour – Forms the base of the streusel.
- ½ cup old-fashioned rolled oats – Adds texture and crunch.
- ⅓ cup brown sugar, packed – Gives the topping a rich sweetness.
- ¼ teaspoon cinnamon – A warm spice that complements the fruit filling.
- ¼ cup (½ stick) cold unsalted butter, cubed – Adds richness to the topping.
Step-by-Step Directions and Preparation Method
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper. This will help you easily lift the bars out once they are baked. Leave some overhang on the sides of the parchment paper for easy removal.
Step 2: Make the Shortbread Crust
In a food processor, combine the flour, sugar, and salt. Add the cold butter cubes and vanilla extract, then pulse the mixture until it resembles coarse crumbs. Alternatively, if you don’t have a food processor, you can use a pastry cutter or your fingers to incorporate the butter into the dry ingredients.
Once the mixture is ready, press it firmly and evenly into the bottom of the prepared pan. This will create the base of your bars. Bake for 15 minutes or until the crust is lightly golden.
Step 3: Prepare the Filling
While the crust is baking, it’s time to prepare the filling. In a large bowl, combine the chopped rhubarb, chopped strawberries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Stir gently until all the ingredients are well mixed, and the fruit is evenly coated. Set aside while the crust finishes baking.
Step 4: Make the Streusel Topping
In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work the mixture until it forms crumbly pieces. This will be your streusel topping.
Step 5: Assemble and Bake
Once the crust is done, remove it from the oven but keep the oven on. Spread the strawberry-rhubarb filling evenly over the hot crust. Then, sprinkle the streusel topping over the filling. Return the pan to the oven and bake for 40-45 minutes, or until the filling is bubbling and the topping is golden brown.
Step 6: Cool and Serve
Once the bars are baked, allow them to cool completely in the pan on a wire rack. This will take at least 2 hours. Once they are completely cooled, use the overhanging parchment paper to lift the bars out of the pan. Cut into squares and enjoy the deliciousness!
Variations of Strawberry Rhubarb Bars
While this Strawberry Rhubarb Bars Recipe is already a crowd-pleaser, you can experiment with some variations to suit your taste or dietary needs:
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend to make these bars gluten-free.
- Add Nuts: For extra crunch and flavor, add chopped walnuts or pecans to the streusel topping.
- Lemon Zest: Add a bit of lemon zest to the filling for an extra burst of citrus flavor.
- Raspberry or Blueberry: Swap out some of the strawberries for fresh raspberries or blueberries for a different berry twist.
Frequently Asked Questions (FAQs) About Strawberry Rhubarb Bars
1. Can I use frozen rhubarb and strawberries?
Yes, you can use frozen rhubarb and strawberries, but make sure to thaw them completely and drain any excess liquid before using them in the recipe. This will prevent the filling from becoming too watery.
2. How do I store these strawberry rhubarb bars?
You can store these bars in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. For longer storage, freeze them for up to 3 months and thaw overnight in the refrigerator before serving.
3. Can I make these bars ahead of time?
Yes, these bars can be made ahead of time and stored in the refrigerator for several days or frozen for longer storage.
4. How do I make the crust more buttery?
To make the crust extra buttery, you can increase the amount of butter by 2 tablespoons, giving the shortbread a richer flavor and texture.
5. Can I add other fruits to the filling?
Certainly! Feel free to experiment by adding other fruits like blackberries or cherries to the filling. Just be sure to adjust the sugar accordingly.
Conclusion: Strawberry Rhubarb Bars
These Strawberry Rhubarb Bars are the perfect dessert to usher in the warmer months. With their buttery shortbread crust, sweet-tart strawberry rhubarb filling, and crunchy streusel topping, they capture the essence of spring and summer in every bite. Whether you’re hosting a gathering or simply looking for a sweet treat to enjoy, these bars are a must-try. They are not only delicious but also versatile, offering plenty of room for experimentation with different fruits and flavor combinations.
So, grab your ingredients, preheat your oven, and get ready to indulge in a slice (or two) of these irresistible strawberry rhubarb bars. Enjoy!
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Strawberry Rhubarb Bars Recipe: A Delightful Spring Treat
- Total Time: 55 minutes
- Diet: Vegetarian
Description
A Strawberry Rhubarb Bar is a dessert that combines the best of two classic springtime ingredients: strawberries and rhubarb. The base of the dessert is made with a buttery, crisp shortbread crust, followed by a tangy and sweet strawberry-rhubarb filling, and finally, topped with a crumbled streusel topping. The result is a beautiful balance of flavors, textures, and colors that captures the essence of spring and summer.
Ingredients
For the Crust:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup (1½ sticks) cold unsalted butter, cubed
- 1 teaspoon vanilla extract
For the Filling:
- 2 cups fresh rhubarb, chopped into ½-inch pieces
- 2 cups fresh strawberries, hulled and chopped
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup old-fashioned rolled oats
- ⅓ cup brown sugar, packed
- ¼ teaspoon cinnamon
- ¼ cup (½ stick) cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Make the Crust: In a food processor, combine flour, sugar, and salt. Add the cold butter cubes and vanilla, then pulse until the mixture resembles coarse crumbs. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients.) Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.
- Prepare the Filling: While the crust is baking, combine the chopped rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl. Stir gently until well mixed and the fruit is evenly coated.
- Make the Streusel Topping: In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work the mixture until it forms crumbly pieces.
- Assemble and Bake: When the crust is done, remove it from the oven but keep the oven on. Spread the strawberry-rhubarb filling evenly over the hot crust. Sprinkle the streusel topping over the filling. Return the pan to the oven and bake for 40-45 minutes, until the filling is bubbling and the topping is golden brown.
- Cool Completely: Allow the bars to cool completely in the pan on a wire rack (at least 2 hours) before lifting out using the parchment paper overhang and cutting into squares.
Notes
These strawberry rhubarb bars are a delightful balance of sweet and tart, perfect for spring and summer gatherings. For an extra indulgent touch, serve them slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Strawberry Rhubarb Bars Recipe
