Description
These Strawberry Rhubarb Bars combine the tartness of fresh rhubarb and sweetness of ripe strawberries into a crumbly, buttery crust creating a perfect balance of flavors and textures. Baked to golden perfection, these bars are an irresistible treat ideal for spring and summer gatherings or anytime you crave a delightful fruit dessert bar.
Ingredients
Scale
Fruit Filling
- 2 cups fresh strawberries, chopped
- 2 cups fresh rhubarb, chopped
- ½ cup granulated sugar
Crust and Topping
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 large eggs
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly to ensure the bars can be removed easily after baking.
- Mix fruit and sugar: In a medium bowl, combine the chopped strawberries and rhubarb with ½ cup of granulated sugar. Stir gently to evenly coat the fruit and set this mixture aside to macerate while you prepare the crust.
- Make the crust base: In a separate large bowl, whisk together the remaining ½ cup sugar, all-purpose flour, baking powder, and a pinch of salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add one egg and mix until combined to form the dough.
- Assemble bars: Press half of the crust mixture firmly and evenly into the bottom of the prepared baking dish. Spread the fruit-sugar mixture evenly over the crust layer. Crumble the remaining crust mixture over the top of the fruit layer, distributing it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbling slightly around the edges.
- Cool and serve: Remove the bars from the oven and allow them to cool completely in the dish on a wire rack before cutting into 9 squares. This cooling step allows the bars to set properly for clean slices.
Notes
- Ensure the butter is very cold to achieve a crumbly crust texture.
- Letting the fruit mixture sit with sugar helps release juices and intensifies flavor.
- Cool bars fully before cutting to avoid mushy slices.
- For extra flavor, consider adding a teaspoon of vanilla extract to the crust mixture.
- These bars can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
