Strawberry Rhubarb Bars
These Strawberry Rhubarb Bars pair sweet berries with tart rhubarb and a buttery crumble for a nostalgic, crowd-pleasing treat.
Servings: 15
Calories: 318kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- 9x13 Metal Pan
- Parchment Paper
- Medium Saucepan
- Spatula
Ingredients
FILLING:
- 300 grams rhubarb chopped (about 3 cups)
- 525 grams strawberries quartered (about 4 cups)
- 3 tablespoon lemon juice freshly squeezed
- 200 grams granulated sugar about 1 cup
- 4 tablespoon cornstarch
CRUST:
- 250 grams all-purpose flour about 2 cups
- 175 grams light brown sugar about 1 ½ cups, packed
- 215 grams quick oats about 2 ½ cups
- 2 sticks butter unsalted and softened
- ¾ teaspoon baking soda
- ¾ teaspoon sea salt
TOPPING:
- 125 grams all-purpose flour about 1 cup
- 125 grams light brown sugar about ½ cup, packed
- 85 grams quick oats about 1 cup
- 1 stick butter unsalted and softened
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- 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.
- Cool on a wire rack fully, then remove from the metal pan and slice into 15 bars (or as desired).
Notes
- Time Saver: 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.
- 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.
Nutrition
Calories: 318kcal | Carbohydrates: 71g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 236mg | Potassium: 240mg | Fiber: 4g | Sugar: 35g | Vitamin A: 30IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 2mg
