How to Make Delicious Strawberry Rhubarb Bars

Spring brings flourishing rhubarb plants—sometimes more than you can handle! But that's not a problem; it's an opportunity to make these fantastic strawberry rhubarb bars.

Strawberry and rhubarb is a winning combination in our book. These fruity bars are full of spring cheer and can be enjoyed all year long if you learn how to freeze rhubarb the easy way.

Psst! Check out our gluten-free version here. Is it a hit? Spoiler alert: Yes!

Can I Use Frozen Fruit?

If you have access to fresh rhubarb, use that. But frozen works well, too. When using frozen rhubarb, measure the fruit while still frozen. Then, defrost the fruit at room temperature.

In a rush? We hear you. Defrost the rhubarb in the microwave at half power in five-minute increments, stirring gently between sessions. Then, drain the rhubarb in a colander and proceed with the rest of the recipe.

How to Make Strawberry Rhubarb Bars

Ingredients

BASE:

  • 2 cups all-purpose baking flour
  • 1 teaspoon baking powder
  • 1/2 cup cold unsalted butter (1 stick)
  • 2 eggs, beaten
  • 3 tablespoons 2% milk
  • 5 cups sliced fresh or frozen rhubarb (measure, then thaw)
  • 1 package (3 ounces) strawberry gelatin

TOPPING:

  • 1 cup sugar
  • 1 cup all-purpose baking flour
  • 1/2 cup cold unsalted butter (1 stick)

Instructions

Step 1: Warm up the oven

Preheat your oven to 375° F. (This is why you should.)

Step 2: Make the bottom crust

In a large bowl, combine the flour and baking powder. Stir gently until just combined to evenly distribute the baking powder. Then, cut cold butter into the dry mixture until butter is in small pieces. Think smaller than a pea. The ingredients will appear to be like coarse crumbs.

Press the mixture into a prepared 15 x 10 x 1-inch baking pan. (I recommend lightly spraying a half sheet pan, then placing a piece of parchment paper on top. I cannot recommend pre-cut parchment sheets enough; they are a wonderful gift to yourself.)

Step 3: Top with fruit and crumble

Top with rhubarb and sprinkle the gelatin on top. To make the crumble, combine your sugar and flour. Cut cold butter into mixture until it looks like coarse crumbs. (Do not overwork the mixture, because it will melt the butter.)

Sprinkle the sweet, buttery goodness on top!

Step 4: Bake until light golden brown

Bake for approximately 35-40 minutes. If the top has not developed a nice, light golden brown color, broil on low for the last 2-3 minutes. Keep an eye on it so it doesn’t burn, though.

Strawberry Rhubarb BarsJennifer Schwarzkopf for Taste of Home

Step 5: Cool and serve

Cool on a wire rack. Once cool, cut into bars. Enjoy!

These bars won’t last long. Eat with your cup of coffee or serve with a scoop of homemade ice cream on top.

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Jennifer Schwarzkopf
Half Chilean, half Irish descent and all joie de vivre, I'm a food writer/photographer who loves to share stories about different cultures and the magic that is sharing a meal together. When not doing that, you'll find me working on my culinary degree, hanging with family & friends, and just trying to "live deep and suck out all the marrow of life." Salud!