Delicious Strawberry Rhubarb Bars: Perfect Old Fashioned Dessert Recipes
Classic American strawberry rhubarb bars with a buttery oat crust and sweet-tart fruit filling. These no-fuss bars balance juicy red berries with tangy rhubarb, held together by a cinnamon-kissed, crisp base. Ideal for spring or summer feasts, they’re simple to assemble and perfect for family gatherings.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 24 bars 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups sliced strawberries (about 12–14 medium, cored)
2 cups chopped rhubarb (1/4-inch slices)
1/2 cup granulated sugar (100 grams)
3 tablespoons cornstarch (24 grams)
2 tablespoons fresh lemon juice (30 ml)
2 cups all-purpose flour (250 grams)
1 cup brown sugar (210 grams)
1/2 cup white sugar (100 grams)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups rolled oats (140 grams)
1 cup unsalted butter (226 grams, melted)
Instructions
Preheat oven to 350°F (180°C)
Grease a 9×13-inch baking dish or line with parchment paper
In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice
In another bowl, mix flour, brown sugar, white sugar, cinnamon, salt, and rolled oats
Stir in melted butter until crumbly and moistened
Press half the crust mixture into the pan as the base
Spread the strawberry-rhubarb filling evenly over the crust
Press the remaining crust over the filling
Bake for 30 minutes or until golden and the filling is bubbly
Cool completely, then slice into bars
Notes
Use large rolled oats for chewy texture
Swap rhubarb with peaches or cherries for seasonal variations
Store in an airtight container for up to 3 days
Cool completely before slicing to maintain shape
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 17g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg