Strawberry Rhubarb Bars
Indulge in the irresistible balance of sweet and tangy flavors with these Strawberry Rhubarb Bars—a perfect dessert for any occasion. Featuring a buttery, crumbly crust and a vibrant fruit filling made with juicy strawberries and tart rhubarb, these bars are layered to perfection and topped with a golden oat streusel for added texture. Simple yet elegant, this recipe combines classic ingredients like brown sugar, vanilla, and lemon juice to elevate the fruity goodness while providing a warming hint of sweetness. Ready in just an hour, these bars are ideal for summer picnics, potlucks, or an afternoon treat paired with coffee. Refrigerate to set fully before slicing for clean, picture-perfect squares, and enjoy the burst of fresh, seasonal flavors!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 cup Unsalted butter, melted
- 1.5 cups Strawberries, hulled and diced
- 1.5 cups Rhubarb, diced
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 1 cup Rolled oats
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt.
Add the melted butter and vanilla extract to the dry mixture and stir until crumbly. Press three-quarters of this mixture firmly into the bottom of the prepared pan to form the crust. Reserve the remaining mixture for the topping.
In a medium saucepan, combine the diced strawberries, rhubarb, 1/2 cup of granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit begins to break down (about 5-7 minutes). Let it cool slightly.
Pour the strawberry-rhubarb mixture evenly over the crust in the pan.
To the reserved crust mixture, add 1 cup of rolled oats and 1/2 cup of packed brown sugar. Mix until crumbly and evenly sprinkle this topping over the fruit layer.
Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
Remove from the oven and allow the bars to cool completely in the pan. For best results, refrigerate for at least 1 hour before cutting into squares.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 617.3 g | 224% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 312.2 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
