Name: Strawberry Rhubarb Bars Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-493840H47M51S
Cuisine: American
Ingredients: 500 g boneless, skinless chicken breasts, cut into small cubes; 1 cup (240 ml) buttermilk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 cup (120 g) all-purpose flour; 1/2 cup (60 g) cornstarch; 1 teaspoon baking powder; 1 large egg; About 500 ml oil for frying

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I love making these strawberry rhubarb bars when I want a dessert that perfectly balances sweet and tangy flavors. The buttery crust, vibrant fruit filling, and crumbly topping come together in a way that feels comforting and fresh at the same time. Strawberry Rhubarb Bars Recipe

Why You’ll Love This Recipe

I enjoy how the combination of strawberries and rhubarb creates a unique flavor that’s both bright and satisfying. The layers add great texture, from the soft filling to the crisp, crumbly topping. I also like that I can make these bars ahead of time and serve them chilled or at room temperature.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour, 2 cups (240 g)
granulated sugar, 1 cup (200 g)
unsalted butter, 150 g, cold and cubed
baking powder, 1 teaspoon
salt, 1/4 teaspoon
egg, 1 large

fresh strawberries, 2 cups (300 g), chopped
rhubarb, 2 cups (300 g), chopped
granulated sugar, 3/4 cup (150 g)
cornstarch, 2 tablespoons
lemon juice, 1 tablespoon (15 ml)
vanilla extract, 1 teaspoon

directions

I start by preheating the oven to 180°C and lining a baking pan with parchment paper.

In a bowl, I mix the flour, sugar, baking powder, and salt. I add the cold butter and work it into the mixture until it becomes crumbly. Then I mix in the egg until a dough forms.

I press about two-thirds of the dough into the bottom of the prepared pan to form the crust.

In another bowl, I combine the chopped strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract, mixing until everything is well coated.

I spread the fruit mixture evenly over the crust, then crumble the remaining dough on top.

I bake for about 40–45 minutes until the top is golden and the filling is bubbly. I let it cool completely before slicing into bars.

Servings and timing

I usually get 9 to 12 bars from this recipe.

Prep time: 20 minutes
Cook time: 40–45 minutes
Total time: about 1 hour 5 minutes

Variations

I sometimes add a handful of oats to the topping for extra texture. Another variation I enjoy is adding a bit of cinnamon or nutmeg for warmth. I also like mixing in other berries like raspberries or blueberries for a different flavor combination.

storage/reheating

I store the bars in an airtight container in the refrigerator for up to 4 days. I can serve them chilled or let them come to room temperature. If I want them slightly warm, I reheat them briefly in the oven.

FAQs

Can I use frozen fruit?

I can use frozen strawberries and rhubarb, but I make sure to thaw and drain them well to avoid excess moisture.

Do I need to peel rhubarb?

I usually don’t peel it unless the stalks are very tough.

How do I know when the bars are done?

I look for a golden top and bubbling fruit filling.

Can I make these bars ahead of time?

I often prepare them a day in advance since they slice better once fully cooled.

Can I freeze strawberry rhubarb bars?

I can freeze them in an airtight container for up to 2 months and thaw before serving.

Conclusion

I find these strawberry rhubarb bars to be a wonderful mix of sweet and tangy flavors with a comforting texture. They’re easy to prepare and always a great choice when I want a dessert that feels both classic and refreshing.