Editor’s Tip: To make clean, precise cuts, run a sharp knife under hot water, then carefully wipe off the water with a clean towel. Make the first cut, then run the knife under the hot water to remove any debris. Wipe away the water and make your next cut. Repeat these steps until you’re done cutting. It may feel tedious, but the bars will look picture-perfect.
Recipe Variations
Add extracts: Floral vanilla, bright lemon and rich butter extract are excellent flavor enhancers for these rhubarb-strawberry bars. We also love a tiny bit of rose water or orange blossom water. Don’t be heavy-handed, though—a little goes a long way.
Brighten up with zest: Grate fresh orange, lemon or lime zest into the strawberry-rhubarb filling. The citrus brightens the flavor beautifully. Just don’t get the bitter pith in—there are a few ways to grate zest to avoid that.
Use browned butter: How beautiful does “Strawberry-Rhubarb Bars with Browned Butter” sound? Browning butter deepens the butter’s flavor and brings out nutty, caramelized notes. You’ll need 1-1/4 cups plain butter to make 1 cup browned butter, which is how much butter is needed for our strawberry-rhubarb bars recipe. Learn how to brown butter, then let it cool and reharden it in the fridge so you can cube it per our recipe.
How to Store Strawberry-Rhubarb Bars
Cool the bars completely to room temperature, then cover the pan with storage wrap or place slices in an airtight container. The bars can be kept at room temperature for up to three days or in the fridge for four days.
Strawberry-Rhubarb Bars Tips
Can I use frozen fruit?
If you have access to fresh rhubarb and strawberries, use them. But frozen works well, too. Measure the fruit while still frozen, then defrost the fruit at room temperature, and drain the excess liquid.
In a rush? We hear you. Defrost the rhubarb and strawberries in the microwave at half power in five-minute increments, stirring gently between sessions. Then, drain the fruit in a colander (don’t press the fruit, though!), pat them dry with a paper towel and proceed with the rest of the recipe.
Can I make these bars with just strawberries or just rhubarb?
You sure can make these bars with just berries or rhubarb. Just make sure to make up the difference with whichever fruit you choose. If you decide to go full rhubarb, add a few more tablespoons of sugar to the filling as it’s a tart-flavored fruit.
Ingredients
2 cups quick-cooking oats
2 cups all-purpose flour
1-1/3 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cold butter, cubed
3 cups chopped fresh or frozen rhubarb
3 cups chopped fresh strawberries
2 tablespoons lemon juice
1 cup sugar
1/4 cup cornstarch
3/4 cup confectioners’ sugar
1 to 2 tablespoons 2% milk
Directions
Preheat oven to 350°. In a bowl, combine the first 5 ingredients; cut in butter until crumbly. Press two-thirds into an ungreased 13×9-in. baking pan.
In a large saucepan, combine rhubarb, strawberries and lemon juice. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, until softened, 3-5 minutes. Stir in sugar and cornstarch. Return to a boil. Cook and stir until thickened, 1-2 minutes; spoon over crust. Sprinkle with remaining crumb mixture.
Bake until topping is golden brown, 25-30 minutes. Cool completely on a wire rack.
In a small bowl, whisk confectioners’ sugar and enough milk to achieve desired consistency, drizzle over top. Cut into bars.
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