Strawberry Rhubarb Bars

These Strawberry Rhubarb Bars are layered with sweet, tangy fruit and finished with a golden, buttery crumble topping. The tartness of the rhubarb balances beautifully with the sweetness of the strawberries, making this one of those nostalgic, crowd-pleasing desserts you'll want to make every rhubarb season.

Perfect for spring gatherings, afternoon treats or just using up a big market haul, this strawberry rhubarb bars recipe is easy to assemble and even easier to slice and share.

If you are a fan of rhubarb recipes, you should try our Strawberry Rhubarb Muffins and Strawberry Rhubarb Crisp.

Ingredients

With some fresh fruit and some pantry staples, you will be ready to make this simple recipe in no time.

See the recipe card below for the exact quantities of each ingredient.

• Fresh Rhubarb: Adds a tart bite to the filling, fresh rhubarb stalks are best if available.
• Fresh Strawberries: Provide natural sweetness and soften into a jammy texture while baking.
• Lemon Juice: Brightens the fruit filling and enhances the overall flavor.
• Cornstarch: Thickens the fruit mixture so it holds its shape when sliced.
• Light Brown Sugar: Adds moisture and a deep, caramel-like sweetness.
• Quick Oats: Provide chewiness and a rustic texture in the crust and crumb topping.

For this tart recipe, you'll need measuring cups and spoons, mixing bowls, 9x13 metal pan, parchment paper, medium saucepan and a spatula.

Variations

• Coconut Oil: Swap butter for coconut oil for a dairy-free option.
• Almond Flour: Substitute part of the flour with almond flour for a nuttier base.
• Vanilla Extract: A splash of vanilla in the crust or filling adds warmth and depth.
• Switch up the Oats: Old-fashioned oats can be used instead of quick oats for a heartier texture.
• Maple Syrup: In place of some of the brown sugar for a different kind of sweetness.

How to Make Strawberry Rhubarb Bars

This recipe uses simple steps with minimal prep.

Preheat oven to 350F and prepare a 9x13 metal pan with parchment paper, leaving the sides higher to remove later.

Cook fruit and lemon juice in a medium saucepan over medium-low heat for about 10 minutes, lightly squishing down to help break up.

Add sugar and cornstarch to the pan and cook until thickened (about 5 minutes). Set aside.

In a large bowl add all the crust ingredients and mix well.

Press the mixture into the prepared pan and pour fruit mixture on top. 

In the same bowl, add all the topping ingredients and mix well.

Crumble the topping over the filling layer and bake for about 40 minutes. You should see some fruit bubbling on the sides and the top should start to turn golden brown.

Cool on a wire rack fully, then remove from the metal pan and slice into 15 bars (or as desired).

Hint: The crust and the topping have the same ingredients; to save time you can mix them all at the same time. Set aside ⅓ the mixture (about 2 cups) for the to crumble on top.

Recipe Tips

• Prevent Sogginess: Cooking the filling until thick helps reduce excess liquid and keeps the bars from being soggy.
• Press Crust Firmly: An even layer ensures it bakes into a sturdy base.
• Use Parchment Paper: Makes it easy to lift the bars out of the pan cleanly.
• Cool Completely: Let bars rest on a wire rack before slicing for clean cuts.
• Chill for Neater Slices: Refrigerate for about 30-60 minutes if you prefer firmer bars.

Looking for more rhubarb recipes? Check out this round up full of the best Strawberry Rhubarb Recipes!

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months; thaw at room temperature before serving.
• Reheating: Bring them to room temperature to tenderize their crust or warm slightly in the oven or microwave.

Serving Suggestions

• Fresh Fruit Desserts: Strawberry Rhubarb Galette, Blueberry Tart, Strawberry Crisp, Strawberry Scones, Strawberry Mousse and Mixed Berry Trifle.