Description

Strawberry rhubarb bars are a buttery oat crust topped with a vibrant, sweet-tart strawberry rhubarb filling and crumbly topping. Perfect for springtime gatherings, potlucks, or as a homemade treat. Easily made gluten-free, dairy-free, or vegan.

Ingredients

For the Crust and Topping:

– 2 cups rolled oats (substitute gluten-free oats if needed)

– 2 cups all-purpose flour (substitute gluten-free flour if needed)

– 1 cup brown sugar, lightly packed

– 1 tsp ground cinnamon

– ½ tsp salt

– ¼ tsp baking soda

– 1 cup salted butter, room temperature, cut into ½-inch pieces (substitute plant-based butter for vegan diets)

– 1 tsp vanilla extract

For the Filling:

– 3 cups fresh strawberries, hulled and diced

– 3 cups fresh rhubarb, diced (substitute thawed frozen rhubarb if needed)

– 2 tbsp fresh lemon juice

– ¼ cup cornstarch

– ¾ cup granulated sugar

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Instructions

Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, allowing the sides to hang over for easy removal. Lightly grease the parchment paper.
In a large bowl, combine oats, brown sugar, flour, cinnamon, salt, and baking soda. Add butter and vanilla extract, mixing with an electric mixer or hands until the mixture resembles cookie dough.
Set aside ⅓ of the crumble mixture (about 2 scant cups). Press the remaining mixture evenly into the prepared pan.
Bake for 10–12 minutes, or until just starting to brown.
Combine strawberries, rhubarb, and 3 tablespoons of sugar in a large bowl. Let sit for 5–10 minutes, then drain excess liquid.
Add cornstarch, lemon juice, and remaining sugar, tossing gently to coat. Spread the fruit mixture evenly over the baked crust.
Crumble the reserved oat mixture over the fruit filling, leaving gaps between chunks of dough. Press lightly into the filling.
Bake for 45–50 minutes, or until the filling is thickened and bubbling and the topping is golden brown.
Cool to room temperature, then refrigerate for 1 hour before slicing.

Notes

– Use fresh strawberries and rhubarb for maximum flavor and texture. Substitute plant-based ingredients for vegan diets.

– Store bars in an airtight container in the fridge for up to 5 days. Serve cold, at room temperature, or warmed in the microwave for 20–30 seconds. Do not freeze due to the moisture in the berries, which can cause sogginess upon thawing.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert / Snack
Method: Baking
Cuisine: American / Seasonal Treats

Nutrition

Serving Size: 1 bar
Calories: ~300
Sugar: 25g
Sodium: 100mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg