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Spring and summer bring about a bounty of fresh produce, but few combinations are as iconic as strawberry and rhubarb. If you have been searching for the perfect way to use up that garden rhubarb, look no further than these Strawberry Rhubarb Bars. These bars offer a harmonious balance of tartness from the rhubarb and natural sweetness from the sun-ripened strawberries, all nestled between a buttery, crumbly oat crust. Whether you are heading to a backyard barbecue or just want a sweet treat for your afternoon tea, these Strawberry Rhubarb Bars are guaranteed to be a crowd-pleaser. They are simple to make, easy to transport, and even easier to eat!
Why This Recipe Works
The magic of these Strawberry Rhubarb Bars lies in the contrast of textures and flavors. Many fruit bars can become soggy or overly sweet, but this recipe utilizes a versatile oat-based dough that serves as both the bottom crust and the golden-brown crumble topping. This ensures a sturdy base that can hold the juicy fruit filling without falling apart.
Furthermore, the acidity of the rhubarb acts as a natural foil to the sugar and strawberries. By using cornstarch in the filling, we ensure that the fruit juices thicken into a jam-like consistency during baking, rather than running out. This recipe is also highly adaptable; you can easily swap ingredients to fit dietary needs, making it a staple in any baker’s repertoire. It captures the essence of home-style baking, reminding us of classic fruit desserts that feel both nostalgic and fresh.
Ingredients
To create the perfect Strawberry Rhubarb Bars, you will need ingredients for two main components: the crust/crumble and the fruit filling.
For the Crust and Crumble:
- 1 ½ cups all-purpose flour
- 1 ½ cups rolled oats (old-fashioned work best for texture)
- 1 cup light brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
For the Strawberry Rhubarb Filling:
- 2 cups fresh rhubarb, chopped into ½-inch pieces
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Equipment
You don’t need fancy machinery to make these Strawberry Rhubarb Bars. Standard kitchen tools will suffice:
- 9×9 inch square baking pan
- Parchment paper (to prevent sticking)
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or two forks (to cut in the butter)
- Measuring cups and spoons
- Cutting board and sharp knife
Step by Step Guide
Follow these steps to ensure your Strawberry Rhubarb Bars turn out perfectly every single time.
Step 1: Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal later. This is a crucial step for bars with a sticky fruit center.
Step 2: Prepare the Crust and Topping
In a large mixing bowl, combine the flour, oats, brown sugar, baking powder, and salt. Stir well. Add the cold, cubed butter and vanilla extract. Use a pastry cutter or your clean fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed in pea-sized pieces.
Step 3: Press the Base
Take about two-thirds of the oat mixture and press it firmly and evenly into the bottom of your prepared baking pan. Set the remaining one-third of the mixture aside to use as the crumble topping.
Step 4: Make the Fruit Filling
In a medium bowl, toss together the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Stir until the fruit is well-coated. The cornstarch is essential here as it will thicken the juices released by the fruit during the bake.
Step 5: Layer and Bake
Spread the fruit mixture evenly over the pressed crust. Sprinkle the remaining oat crumble mixture over the top of the fruit. Bake in the preheated oven for 35-40 minutes, or until the fruit is bubbling and the oat topping is a beautiful golden brown.
Step 6: Cool and Slice
This is the hardest part! Allow the Strawberry Rhubarb Bars to cool completely in the pan on a wire rack. Cooling allows the filling to set. For the cleanest slices, refrigerate for at least an hour before cutting into squares.
To Incorporate With
While these Strawberry Rhubarb Bars are magnificent on their own, you can elevate the experience by pairing them with other treats. A scoop of high-quality vanilla bean ice cream is a classic choice, as the cold creaminess melts into the warm fruit. Alternatively, a dollop of homemade whipped cream or a drizzle of crème anglaise adds a sophisticated touch.
If you are serving these as part of a brunch, they go exceptionally well with a sharp cheddar cheese or a cup of dark roast coffee. For more ideas on fruit-based pairings, check out this external link for seasonal inspiration.
Varieties / Substitutions
One of the reasons I love Strawberry Rhubarb Bars is how easy they are to customize. Here are a few ways to switch things up:
- Gluten-Free: Use a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.
- Different Fruits: If you don’t have rhubarb, you can make these as pure strawberry bars, or swap the strawberries for raspberries or blackberries.
- Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the crumble topping for extra texture.
- Vegan Option: Substitute the butter with a cold, solid vegan butter alternative or chilled coconut oil.
- Spiced Version: Add a teaspoon of ground ginger or cinnamon to the crust for a warmer flavor profile.
Tips for Success
To ensure your Strawberry Rhubarb Bars are the highlight of the dessert table, keep these tips in mind:
- Cold Butter is Key: Ensure your butter is very cold. This creates the “short” texture in the crust and prevents the topping from melting into a flat sheet.
- Don’t Skimp on the Rhubarb: Rhubarb can be quite sour, but that is exactly what makes these bars special. Don’t be tempted to reduce it too much, as the sugar in the strawberries and the crust provides plenty of sweetness.
- Thicken Properly: Always use cornstarch (or arrowroot powder). Without a thickener, the fruit juices will make the bottom crust soggy.
- Patience for Slicing: If you cut these while they are hot, they will likely crumble. Cooling is vital for the structure of the bars.
- Fresh vs. Frozen: You can use frozen fruit, but do not thaw it first. Just toss the frozen pieces with the sugar and cornstarch, though you may need to add 5-10 minutes to the bake time.
10 FAQ
1. Can I use frozen rhubarb?
Yes! Use it straight from the freezer. Do not thaw, as this can make the bars too watery.
2. How do I store Strawberry Rhubarb Bars?
Store them in an airtight container in the refrigerator for up to 5 days.
3. Can I freeze these bars?
Absolutely. Wrap individual bars in plastic wrap and store them in a freezer bag for up to 3 months. Thaw in the fridge overnight.
4. My crust is too crumbly, what did I do wrong?
You might not have pressed the base firmly enough into the pan. Use the bottom of a flat glass to really pack it down.
5. Can I use quick oats instead of rolled oats?
You can, but the texture will be less chewy and more powdery. Rolled oats are preferred for the best Strawberry Rhubarb Bars.
6. Is rhubarb toxic?
Only the leaves! The stalks are perfectly safe and delicious to eat. Always discard the leaves immediately.
7. Why is my filling runny?
This usually happens if the bars didn’t bake long enough or if the cornstarch wasn’t measured correctly. The filling needs to bubble to activate the thickening power of the starch.
8. Can I reduce the sugar?
You can reduce the sugar in the filling slightly, but be careful reducing it in the crust as it affects the texture and browning.
9. Do I need to peel the rhubarb?
No, there is no need to peel it. Just trim the ends and chop it up.
10. Can I make this in a 9×13 pan?
Yes, but you will need to double the recipe ingredients to ensure the layers are thick enough.
Conclusion
The Strawberry Rhubarb Bars are a quintessential seasonal treat that perfectly encapsulates the transition from spring to summer. With their buttery oat crust and vibrant fruit filling, they offer a sophisticated yet homey dessert option for any occasion. By following our guide and tips, you’ll be able to master this recipe and perhaps even make it a yearly tradition. Don’t forget to experiment with the varieties and share your creations with friends. Happy baking!