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These Strawberry Rhubarb Bars are the perfect summer dessert. Made with an oatmeal cookie like bottom, a strawberry rhubarb pie like filling and a peek-a-boo top! These are easy to make and a perfect sweet treat to share with everyone you know!
These bars are a must make if you are a rhubarb fan! They are fAbUlous! Plus, very easy to make requiring only one bowl and one pan. The hardest and longest part was waiting for them to bake and then letting them cool! Sweeten the deal and serve these gems ala mode with some ice cream!
This post was originally posted on 07/16/2015 and updated on 06/04/2021.
Strawberry Rhubarb Bars Ingredients
- Corn Starch
- Lemon Juice
- Pure Vanilla Extract
- Salted Butter
- Brown Sugar
- Unbleached All Purpose Flour
- Baking Powder
- Old Fashioned Oats
- Rhubarb: Fresh or frozen rhubarb will work for this recipe. If using frozen, let it thaw and drain any liquid before using in recipe.
- Strawberries: Fresh or frozen strawberries can be used. Thaw the strawberries, drain any liquid and then quarter the berries.
- Lemon Juice: Don't have a lemon? Bottled lemon juice will work. Orange juice and lime juice will work too. Just a little acid to brighten the filling.
- Salted Butter: I prefer to use salted butter when I bake, I think it brings out the sweetness so much better. A lot of pastry chefs and bakers don't because they want to have more control over the amount of salt that is in the dish. Either butter will work, if you use unsalted butter, add an extra ½ teaspoon of salt to the dough.
- Unbleached All Purpose Flour: If you want to add a mild nutty flavor, whole wheat flour or white whole wheat flour can be used. I've used whole wheat and it's really nummy!
- Old Fashioned Oats: Rolled oats is what gives this dough the texture it needs to hold up to the filling. I don't recommend using quick cooking oats for this recipe. When I tested it, the bottoms of the bars got a soggy.
How to Make Strawberry Rhubarb Bars
- In a saucepan, combine the chopped rhubarb, quartered strawberries, ½ cup of sugar, corn starch, lemon juice and vanilla extract.
- Heat the filling over medium heat until it comes to a boil. Reduce heat to medium-low and cook for 8-10 minutes, stirring often to prevent any sticking and scorching. Cook until the rhubarb and strawberries have softened and the filling has thickened enough to coat the back of a spoon.
- Remove from heat and let the filling cool for 10-15 minutes. While the filling is cooling, make the dough for the bars.
- In a stand mixer or with hand mixer, cream together the butter and sugars until light and fluffy.
- Then, add vanilla extract and eggs one at a time beating well after each egg.
- Add the all purpose flour, baking powder, and salt and mix just until combined.
- Lastly, add the rolled oats 1 cup at a time, mixing slowly after each addition.
- In a greased or parchment lined 9x13 baking dish, add a little over half of the dough and pat it out evenly in the dish.
- Evenly spread the filling over the top of the dough.
- Using a tablespoon, place flattened scoops of dough on top of the filling, leaving some filling peeking through.
- Bake the bars in a 350°F preheated oven for 50-55 minutes and until the edges are golden brown.
- Let the bars cool completely before slicing and serving.
Tips for Easy Strawberry Rhubarb Bars
- Line the baking dish with parchment paper leaving an inch overhang on the long edge so you can easily lift the bars out of the dish once cooled.
- If using frozen rhubarb or strawberries, once they are thawed use kitchen shears to cut them. So much easier than a knife.
- Spray your hands with cooking spray before patting dough into baking dish. This will prevent the dough from sticking to you and creating a mess.
- Flatten the dough scoops for the top with greased hands.
- Let the bars cool completely before slicing. The filling needs time to cool and set so the bars stay in tack when sliced.
How to Store Strawberry Rhubarb Bars
These bars can be stored in an air tight container at room temperature or in the fridge. I prefer them at room temperature. However, my dad really likes these bars cold and stores his share in the fridge. Either way will work!
Yes, thaw the fruit first and drain any excess liquid before using.
Rhubarb is such a great ingredient because it can be used in many ways like: Jam, Custard Bars, Cakes, Cookies, Pies, Cocktails and even Salads.
Peeling is not necessary, however I like to peel rhubarb that has been picked late in the season because it is more stringy and tough.
More Summer Desserts We Love:
- Fresh Strawberry Pie
- Chocolate Zucchini Cake
- Fresh Fruit Pizza
- No Bake Cheesecake Bars
- Ice Cream Cookie Sandwiches
- Glazed Lemon Pound Cake
- Frosted Zucchini Brownies
Strawberry Rhubarb Bars
- In a saucepan, combine rhubarb, strawberries, ½ cup sugar, corn starch, lemon juice and vanilla.
- Bring to a boil, reduce heat to med-low and cook for about 8-10 minutes, or until rhubarb and strawberries have softened and the mix has thickened to coat the back of a spoon.
- Let cool for 10-15 minutes.
- Preheat oven to 350 degrees.
- In a mixer, beat butter and sugars until light and fluffy.
- Mix in vanilla then add eggs one at a time, mixing well after each addition.
- Add flour, baking powder, and salt. Mix just until combined.
- Add oats 1 cup at a time mixing slowly after each addition.
- Grease or line a 9x13 baking dish with parchment paper leaving handles for easy removal. Grease the parchment paper.
- Put a little over half of the dough on the bottom of prepared dish and pat down firmly and evenly.
- Pour the strawberry-rhubarb filling over bottom and spread evenly.
- Using a tablespoon, place flattened scoops of the remaining dough on top of filling making sure to leave some filling peeking through.
- Bake 50-55 minutes or until edges are golden brown.
- Let cool completely.
- Slice, serve and enjoy!