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