Strawberry Rhubarb Bars Recipe

There’s something about the sweet and tangy duo of strawberries and rhubarb that just hits different, and when combined into these irresistible bars with a crumbly oat topping, it’s like a cozy slice of summer you can hold in your hand. Join me as I dive spoon-first into this delightful baking adventure!

I love combining the sweet and tart flavors of strawberries and rhubarb in these delightful bars. With a buttery crust made from all-purpose flour and rolled oats, and a luscious filling of fresh strawberries, rhubarb, and a hint of vanilla, they are both delicious and a good source of vitamin C.

Strawberry Rhubarb Bars Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates.
• Rolled oats: Adds fiber and heartiness.
• Granulated sugar: Sweetens and caramelizes.
• Rhubarb: Tart flavor, low in calories.
• Strawberries: Sweet and juicy, rich in vitamin C.
• Lemon juice: Balances sweetness with acidity.
• Butter: Adds richness and moisture.

Strawberry Rhubarb Bars Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, melted
• 2 cups diced rhubarb
• 2 cups hulled and quartered strawberries
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar (for filling)
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

How to Make this Strawberry Rhubarb Bars Recipe

1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper.

2. In a large mixing bowl, combine the flour, rolled oats, 1/2 cup granulated sugar, salt, and baking soda.

3. Pour the melted butter over the dry ingredients and stir until the mixture is crumbly and well combined.

4. Press about two-thirds of the mixture evenly into the bottom of the prepared baking pan to form the crust.

5. In another bowl, combine the diced rhubarb, quartered strawberries, lemon juice, 1/4 cup granulated sugar for the filling, cornstarch, and vanilla extract. Stir until the fruits are well coated.

6. Spread the rhubarb and strawberry mixture evenly over the crust in the baking pan.

7. Take the remaining oat mixture and sprinkle it evenly over the fruit filling, pressing down lightly to adhere.

8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the fruit filling is bubbly.

9. Remove from the oven and allow the bars to cool completely in the pan on a wire rack.

10. Once cooled, cut into squares and serve. Enjoy your Strawberry Rhubarb Bars!

Strawberry Rhubarb Bars Recipe Equipment Needed

1. Oven
2. 8×8 inch baking pan
3. Parchment paper (optional)
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Knife
10. Cutting board
11. Wire rack

FAQ

• Q: Can I make these bars gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.
• Q: Can I use frozen strawberries or rhubarb? A: Yes, you can use frozen strawberries or rhubarb. Just ensure they are fully thawed and drained before using.
• Q: How should I store the leftover bars? A: Store the leftover bars in an airtight container in the refrigerator for up to five days.
• Q: Can I use quick oats instead of rolled oats? A: Quick oats can be used, but the texture might be slightly different since rolled oats provide a heartier texture.
• Q: Is there a substitute for cornstarch? A: You can use arrowroot powder or tapioca starch as a substitute for cornstarch.
• Q: Can these bars be frozen? A: Yes, after cooling, wrap them tightly and freeze for up to three months. Thaw in the refrigerator before serving.
• Q: What can I use instead of lemon juice? A: Lime juice or apple cider vinegar can be used as an alternative to lemon juice for a similar tangy effect.

Strawberry Rhubarb Bars Recipe Substitutions and Variations

• You can substitute the 1 cup all-purpose flour with 1 cup of whole wheat flour for a nuttier flavor.
• For a gluten-free option, substitute the 1 cup all-purpose flour with a 1:1 gluten-free baking flour blend.
• Replace the 3/4 cup rolled oats with quick oats if you prefer a finer texture.
• Use light brown sugar instead of the 1/2 cup granulated sugar for a richer taste.
• Substitute the 1/2 cup unsalted butter with coconut oil for a dairy-free alternative.

Pro Tips

1. Chill the Butter Mixture After mixing the melted butter with the dry ingredients, you can chill the mixture in the refrigerator for about 10-15 minutes. This helps firm up the butter, allowing for a sturdier crust and crumb topping.

2. Add a Nutty Crunch For extra texture and flavor, consider adding a handful of chopped nuts, like almonds or walnuts, to the crumb topping before baking.

3. Spice Up the Filling Add a hint of spice to the fruit filling by including a pinch of cinnamon or nutmeg. This can enhance the flavors of the rhubarb and strawberries.

4. Balance the Sweetness If your strawberries are particularly sweet, you can reduce the amount of sugar in the filling slightly. Taste the fruit mixture before adding it to the pan to adjust the sugar as needed.

5. Line the Pan with Parchment Paper Ensure easy removal and clean slicing by lining the baking pan with parchment paper, leaving some overhang on the sides. This allows you to lift the bars out of the pan cleanly once they have cooled.