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–+ servings

Easy Strawberry Rhubarb Bars

Ania
These Strawberry Rhubarb bars are irresistibly good! They have a buttery base and a gooey strawberry rhubarb filling. The crust and crumble are made from the same mixture, and the sweet strawberry rhubarb filling gets layered in between.
5 from 1 vote

Ingredients
 
 

For the crust and crumble

For the filling

  • 2 cups fresh rhubarb chopped
  • 2 cups fresh strawberries chopped
  • 2 tbsp white sugar**
  • 1 tbsp cornstarch
  • 1 tbsp strawberry jello*

Instructions
 

  • Preheat the oven to 350℉/176℃. For easy removal of the bars, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.
  • In a large bowl, add softened butter, flour, baking powder, and sugar (optional). Mix together using a fork or your hands, until big and small crumbs form. Set aside about 1/4 of the crumb in the refrigerator for the sprinkle.
    3 cups all-purpose flour, 1 cup unsalted butter, 1 tsp baking powder, 1/4 cup white sugar*
  • Transfer the remaining crumb into the bottom of the pan and press it down and up the sides firmly. Bake for 15 minutes.
  • Chop the strawberries into small pieces and the rhubarb into about 1-2 cm pieces. Add cornstarch, strawberry jello, and white sugar. Mix together.
    2 cups fresh rhubarb, 2 cups fresh strawberries, 1 tbsp cornstarch, 1 tbsp strawberry jello*, 2 tbsp white sugar**
  • Once the base has been baked, remove from the oven and sprinkle the strawberry rhubarb filling evenly on top, leaving about a 1 cm border around. Then sprinkle the remaining crumb over top evenly.
  • Place the bars back into the oven and bake for 35-45 minutes. Mine took 42 minutes exactly. The bars are ready when the top is a light brown.
  • Allow the bars to cool completely before slicing. You can serve them warm with a scoop of ice cream if you want, but it may get messy (in the best way though). You can speed the cooling process by placing it in the refrigerator. Enjoy!
  • These strawberry rhubarb bars are best served day of or next day. Place them in an airtight container in your refrigerator for up to 5 days.

Notes

White sugar*: I didn’t add any sugar, but if you want to sweeten up the streusel and base you can! It is very buttery and delicious without the sugar.
White sugar**: You can add an extra few tablespoons of sugar into the filling if you’d for a sweeter filling.
Strawberry jello*: I love the flavour strawberry jello gives in the filling, but if you don't have it substitute it for 1 tbsp of cornstarch!