Description
These Strawberry Rhubarb Bars are the perfect balance of sweet and tart, featuring a buttery oat crust and a luscious fruit filling. The combination of juicy strawberries and tangy rhubarb creates a delightful flavor that’s perfect for spring and summer. They are easy to make, travel well, and are always a crowd-pleaser. Enjoy them as a dessert, snack, or even with your morning coffee!
Ingredients:
For the Crust and Topping:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats (old-fashioned or quick-cooking)
- 1 cup packed brown sugar (light or dark)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
For the Filling:
- 2 cups fresh strawberries, diced
- 2 cups rhubarb, diced (about 2-3 stalks)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Preparation:
Step-by-step instructions to ensure delicious Strawberry Rhubarb Bars:
Step 1: Preheat Oven and Prepare Baking Dish
- Preheat your oven to 350°F (175°C). This ensures even baking and prevents the crust from burning before the filling is cooked.
- Line a 9×13-inch baking dish with parchment paper. Leave an overhang on the sides. This will make it easy to lift the bars out of the pan after baking, preventing sticking and making slicing a breeze.
Step 2: Prepare the Crust and Topping Mixture
- In a large bowl, whisk together the all-purpose flour, rolled oats, brown sugar, baking powder, and salt. The baking powder helps give the crust a slight lift, creating a tender texture.
- Pour the melted butter into the dry ingredients. Stir until well combined and the mixture is crumbly. Make sure all the dry ingredients are incorporated so that the crust holds together properly. The mixture should resemble coarse sand.
Step 3: Form the Crust
- Press two-thirds of the oat mixture into the bottom of the prepared baking dish. Use the back of a measuring cup or your fingers to evenly distribute and firmly press the mixture into a solid crust layer. The crust should be compact enough to support the filling without becoming soggy.
- Set aside the remaining one-third of the oat mixture for the topping. This crumble topping will add a lovely texture and visual appeal to the finished bars.
Step 4: Prepare the Filling
- In a separate large bowl, combine the diced strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract.
- Gently toss the ingredients together until the fruit is evenly coated. The cornstarch will thicken the filling as it bakes, creating a jam-like consistency. The lemon juice enhances the flavors and balances the sweetness of the strawberries and rhubarb. The vanilla extract adds a warm note to the overall taste.
Step 5: Assemble and Bake the Bars
- Spread the strawberry rhubarb filling evenly over the prepared crust. Ensure the filling is distributed evenly for consistent flavor in every bite.
- Sprinkle the reserved oat mixture (the crumble topping) evenly over the fruit filling. This adds a delightful crunch and a beautiful golden-brown finish.
- Bake in the preheated oven for 40-45 minutes, or until the crust and topping are golden brown and the filling is bubbly. The filling should be visibly thickened.
- Remove the baking dish from the oven and let the bars cool completely in the pan before cutting. This allows the filling to set properly and prevents the bars from falling apart when sliced. Cooling can take about 2-3 hours, or you can speed it up by refrigerating.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The sweet strawberries complement the tart rhubarb, creating a flavor explosion in every bite.
- Easy to Make: With simple ingredients and straightforward instructions, these bars are a breeze to whip up.
- Versatile: Enjoy them for dessert, as a snack, or even for breakfast with a cup of coffee.
- Crowd-Pleaser: These bars are always a hit at parties, potlucks, and family gatherings.
- Uses Seasonal Ingredients: Celebrate the flavors of spring and summer with fresh strawberries and rhubarb.
Serving Suggestions:
- Serve the bars chilled or at room temperature.
- Dust with powdered sugar for an elegant presentation.
- Top with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a refreshing glass of lemonade or iced tea.
- Cut into squares or bars of your desired size.
Tips:
- Rhubarb Preparation: For optimal flavor and texture, use fresh rhubarb if possible. To prepare rhubarb, trim off the leaves (which are poisonous) and the ends of the stalks. Wash the stalks and cut them into small dice.
- Fruit Variations: While this recipe focuses on strawberry and rhubarb, feel free to experiment with other fruits. Blueberries, raspberries, or even peaches would work well in combination with rhubarb.
- Crust Crispness: To ensure a crispy crust, avoid overmixing the dough. Mix until just combined.
- Storage: Store the cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: These bars freeze well. Wrap them individually in plastic wrap and store them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
- Adjust Sweetness: Rhubarb can vary in tartness. Taste the filling mixture before baking and adjust the sugar accordingly. If your rhubarb is particularly tart, you may want to add an extra tablespoon or two of sugar.
- Nut Allergy: If you have a nut allergy, ensure your oats were not processed in a facility that also processes nuts. While oats are naturally gluten free, they can be cross contaminated, so use certified gluten-free oats if needed.
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes (plus cooling time)
Nutritional Information (approximate per bar):
- Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
- Calories: 280
- Protein: 4g
- Sodium: 150mg
Conclusion
These Strawberry Rhubarb Bars are a delightful treat that’s perfect for any occasion. The combination of a buttery oat crust, a sweet and tart filling, and a simple preparation makes them a winning recipe that you’ll want to make again and again. Whether you’re looking for a delicious dessert to share with friends and family or a satisfying snack to enjoy on your own, these bars are sure to hit the spot. So gather your ingredients, preheat your oven, and get ready to enjoy the taste of spring!
Q&A About This Recipe
Q1: Can I use frozen strawberries and rhubarb instead of fresh?
A1: Yes, you can definitely use frozen strawberries and rhubarb. However, it’s important to thaw them completely and drain off any excess liquid before using them in the filling. This will prevent the bars from becoming soggy. Thawing them on paper towels can help absorb excess moisture.
Q2: How do I prevent the crust from becoming soggy?
A2: To prevent a soggy crust, make sure you press the oat mixture firmly into the baking dish. You can also blind bake the crust for about 10 minutes before adding the filling. This will help to set the crust and create a barrier between the crust and the fruit filling. Another tip is to not overfill the bars with the filling, ensure a reasonable even layer for best results.
Q3: Can I use a different type of sugar in the crust or filling?
A3: Yes, you can experiment with different types of sugar. For the crust, you can use coconut sugar or maple syrup for a more natural sweetener. In the filling, you can use honey or agave nectar, but you may need to adjust the amount of liquid accordingly. Be sure to research the sweetness level compared to standard white sugar, so you use the right amount.
Q4: How do I store the leftover bars?
A4: Store any leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Make sure the bars are fully cooled before storing them to prevent condensation from forming.
Q5: Can I add nuts to the topping?
A5: Absolutely! Adding chopped nuts to the topping can add a delightful crunch and nutty flavor. Pecans, walnuts, or almonds would be excellent choices. Simply mix about 1/2 cup of chopped nuts with the reserved oat mixture before sprinkling it over the filling. Just be mindful of allergies if serving these to others.
