Strawberry Rhubarb Bars: The Perfect Sweet & Tart Treat

Strawberry Rhubarb Bars: Prepare to be transported to a sun-drenched afternoon, biting into a slice of pure, tart-sweet bliss! These aren’t just any dessert bars; they’re a nostalgic journey back to simpler times, a celebration of spring’s vibrant bounty, and a guaranteed crowd-pleaser at any gathering.

Rhubarb, often called the “pie plant,” has a fascinating history, arriving in North America in the 18th century and quickly becoming a staple in gardens and kitchens. Paired with the universally loved strawberry, it creates a flavor symphony that’s both comforting and exciting. The slight tang of rhubarb perfectly balances the sweetness of ripe strawberries, resulting in a taste that’s utterly irresistible.

What makes these Strawberry Rhubarb Bars so beloved? It’s the delightful combination of textures – a buttery, crumbly crust, a soft, jammy filling bursting with fruit, and a satisfyingly crisp topping. They’re also incredibly easy to make, requiring minimal effort for maximum flavor payoff. Whether you’re a seasoned baker or a kitchen novice, you can whip up a batch of these bars in no time. Plus, they’re perfect for picnics, potlucks, or simply enjoying with a cup of tea on a cozy afternoon. Get ready to experience the magic of strawberry and rhubarb in every delicious bite!

Ingredients:

• For the Crust:
• 2 cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4-6 tablespoons ice water
• For the Filling:
• 4 cups chopped fresh rhubarb (about 1 pound)
• 2 cups sliced fresh strawberries (about 1 pint)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For the Crumble Topping:
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup rolled oats
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Preparing the Crust:

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should have some pea-sized pieces of butter remaining – this is key for a flaky crust! Don’t overmix.
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this will make the crust tough. I usually start with 4 tablespoons and add more if needed.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial because it allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust. You can even chill it for longer, up to a few hours, if you need to prepare it in advance.

Preparing the Filling:

1. While the crust is chilling, prepare the filling. In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt.
2. Gently toss all the ingredients together until the rhubarb and strawberries are evenly coated with the sugar and cornstarch mixture. The cornstarch will help to thicken the filling as it bakes, preventing it from becoming too runny. The lemon juice adds a nice brightness and complements the sweetness of the berries and rhubarb.
3. Let the filling sit for about 10-15 minutes. This allows the sugar to draw out some of the juices from the fruit, creating a more flavorful and concentrated filling. You’ll notice the mixture becoming slightly more liquid as it sits.

Preparing the Crumble Topping:

1. In a medium bowl, combine the flour, brown sugar, rolled oats, cinnamon, and salt.
2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the mixture until it forms coarse crumbs. Again, don’t overmix – you want to see some small pieces of butter throughout the mixture.
3. Place the crumble topping in the refrigerator while you prepare the crust. This will help the butter stay cold and prevent the topping from melting too quickly in the oven.

Assembling and Baking the Bars:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, for easy removal of the bars after baking.
3. Remove the chilled crust dough from the refrigerator. On a lightly floured surface, roll out the dough into a rectangle slightly larger than the baking pan.
4. Carefully transfer the dough to the prepared baking pan. Gently press the dough into the bottom and up the sides of the pan, creating a crust. You can crimp the edges of the crust for a more decorative look, if desired.
5. Pour the strawberry rhubarb filling evenly over the crust. Make sure the filling is spread out evenly so that each bar will have a good balance of fruit.
6. Sprinkle the crumble topping evenly over the filling. Try to distribute the topping so that it covers the entire surface of the filling.
7. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. The crumble topping should also be golden brown. If the topping starts to brown too quickly, you can loosely tent the pan with aluminum foil for the last 15-20 minutes of baking.
8. Remove the bars from the oven and let them cool completely in the pan before cutting and serving. This is important because the filling will continue to set as it cools. If you try to cut the bars while they are still warm, the filling will be runny and the bars will fall apart. I know it’s tempting to dig in right away, but trust me, the wait is worth it!
9. Once the bars are completely cool, cut them into squares or rectangles. If you lined the pan with parchment paper, you can lift the bars out of the pan using the overhang and then cut them on a cutting board.

Tips for Success:

• Use cold butter: This is crucial for a flaky crust and a crumbly topping. Make sure your butter is very cold before you start. You can even put it in the freezer for 10-15 minutes before using it.
• Don’t overmix: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
• Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
• Let the bars cool completely: This is important because the filling will continue to set as it cools. If you try to cut the bars while they are still warm, the filling will be runny and the bars will fall apart.
• Adjust the sweetness: If you prefer a less sweet filling, you can reduce the amount of sugar in the filling.
• Add nuts: For extra crunch and flavor, you can add chopped nuts to the crumble topping. Pecans or walnuts would be a great addition.
• Serve with ice cream or whipped cream: These bars are delicious on their own, but they are even better served with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions:

Store leftover strawberry rhubarb bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the bars for longer storage. To freeze, wrap the bars individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw the bars in the refrigerator before serving.

Conclusion:

And there you have it! These Strawberry Rhubarb Bars are more than just a dessert; they’re a taste of sunshine, a celebration of seasonal flavors, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try because it perfectly balances the tartness of rhubarb with the sweet, juicy burst of strawberries, all nestled in a buttery, crumbly crust that will melt in your mouth. It’s the kind of treat that evokes memories of summer picnics and cozy evenings, and it’s surprisingly easy to make, even for beginner bakers. But the best part? The versatility! While these bars are absolutely divine as is, warm from the oven with a scoop of vanilla ice cream, there are so many ways to customize them to your liking. Consider adding a sprinkle of chopped almonds or pecans to the crumble topping for extra crunch and nutty flavor. A hint of orange zest in the filling can brighten the flavors even further, creating a more complex and aromatic experience. For a truly decadent treat, drizzle a simple glaze made from powdered sugar and milk over the cooled bars. If you’re feeling adventurous, you could even experiment with different fruits. While I’m partial to the classic strawberry rhubarb combination, blueberries, raspberries, or even peaches would work beautifully in this recipe. Just be sure to adjust the sugar levels accordingly, as some fruits are naturally sweeter than others. And for those who prefer a gluten-free option, simply substitute the all-purpose flour with a gluten-free blend. I’ve tried it myself, and the results are just as delicious! These Strawberry Rhubarb Bars are also perfect for any occasion. They’re a delightful addition to a brunch spread, a welcome treat at a potluck, or simply a satisfying dessert to enjoy after dinner. They also travel well, making them ideal for picnics and road trips. I often bake a batch to bring to gatherings, and they’re always a hit! I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The combination of textures and flavors is simply irresistible, and the aroma that fills your kitchen while they’re baking is pure bliss. Don’t be intimidated by the slightly longer ingredient list; each component plays a crucial role in creating the perfect balance of sweet, tart, and buttery goodness. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake a batch of these incredible Strawberry Rhubarb Bars. I promise you won’t regret it! And once you’ve tried them, I’d love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories with me in the comments below! I’m always eager to see how you make this recipe your own. Happy baking, and enjoy every delicious bite of these unforgettable Strawberry Rhubarb Bars! I am sure you will agree that this is the best way to enjoy the seasonal produce.

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