Strawberry Rhubarb Bars – Sweet and Tangy Dessert

These Strawberry Rhubarb Bars are perfectly balanced with sweet strawberries and tart rhubarb, baked into tender bars with a buttery crumb topping. Ideal for dessert, snacks, or brunch, these bars are easy to make and showcase seasonal flavors beautifully. Quick to bake and irresistibly delicious, they are perfect for spring or summer gatherings.

Why You’ll Love This Recipe

• Perfect Balance: Sweet strawberries and tangy rhubarb in every bite.
• Tender and Buttery: Soft, tender base with a crumbly topping.
• Quick and Easy: Ready in under an hour, simple prep.
• Seasonal Favorite: Highlights fresh, in-season fruit.
• Crowd-Pleaser: Great for potlucks, brunch, or afternoon snacks.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 ½ cups chopped rhubarb
• 1 cup chopped fresh strawberries
• ½ cup brown sugar (for topping)
• 3 tablespoons all-purpose flour (for topping)
• 2 tablespoons cold butter, cubed (for topping)

Step-by-Step Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
2. Prepare Base: In a large bowl, combine flour, granulated sugar, baking powder, and salt. Stir in melted butter, vanilla, and eggs until just combined.
3. Add Fruit: Fold in chopped rhubarb and strawberries gently.
4. Spread Batter: Pour batter into prepared pan and smooth the top.
5. Make Topping: In a small bowl, mix brown sugar, flour, and cold butter. Crumble over the top of the batter.
6. Bake: Bake 35–40 minutes until golden and set. Cool completely in pan before cutting into bars.

Tips & Variations

• Alternative Fruit: Substitute or combine with blueberries or raspberries.
• Make-Ahead: Bars keep 3–4 days at room temperature in an airtight container.
• Freezer-Friendly: Freeze individual bars for up to 2 months.
• Extra Crunch: Add chopped nuts to the topping for texture.

Storage & Freezer Instructions

• Room Temperature: Store in an airtight container for 3–4 days.
• Freezing: Cool completely, wrap individually or in batches, and freeze for up to 2 months. Thaw at room temperature before serving.

Serving & Pairing Ideas

• Dessert: Serve with a scoop of vanilla ice cream or whipped cream.
• Snack: Pair with tea or coffee for a sweet afternoon treat.
• Brunch: Add to a brunch spread with muffins and fruit.

Frequently Asked Questions

Can I use frozen fruit?

Yes, thaw and drain frozen strawberries and rhubarb before adding to prevent excess moisture.

Can I make these gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

How do I store the bars?

Keep in an airtight container at room temperature up to 4 days or freeze for up to 2 months.

Can I add nuts?

Absolutely! Chopped almonds or pecans make a crunchy topping variation.

Ready to Make It?

These Strawberry Rhubarb Bars are sweet, tangy, and buttery, a perfect dessert or snack for spring and summer. Bake a batch and enjoy the seasonal flavors!

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