Strawberry Rhubarb Bars Recipe photo by Taste of Home

Strawberry-Rhubarb Bars

Total Time
Prep: 30 min. Bake: 25 min. + cooling
Spring and summer bring flourishing rhubarb stalks and perky strawberries—sometimes more than you can handle! But that's not a problem; it's an opportunity to make these fantastic strawberry-rhubarb bars.

Updated: Apr. 25, 2024

Strawberry and rhubarb are a winning combo in our book, and these strawberry-rhubarb bars celebrate the pairing to the fullest. The tartness from the rhubarb balances the strawberry’s exceptional sweetness. Together, the fruits’ pink and ruby-red hues create a gorgeous vibrancy that somehow exudes fruitiness. Enjoy these bars warm with ice cream or at room temp while on the go—you’ll love them any which way.

If you’re feeding someone gluten free, check out our gluten-free rhubarb bars. You can swap half of the rhubarb for strawberries to mimic this recipe. Are they a hit? Spoiler alert: Yes!

Strawberry-Rhubarb Bars Ingredients

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  • Oats: Our rhubarb-strawberry bars use quick-cooking oats. Avoid subbing in any other type of oats, which can be far too thick and will make the bars hard and gritty.
  • Butter: There’s a good amount of butter in these strawberry-rhubarb bars, so you’ll really be able to taste the butter. It’s the perfect excuse to grab that nice butter brand you’ve been eyeing at the store.
  • Rhubarb: You can find rhubarb in season during the late spring at farmers markets or grocery stores. Prepare rhubarb by cutting the rough ends off, then cutting the stalks in half lengthwise and chopping them into pieces crosswise.
  • Strawberries: There are a few different ways to clean strawberries, but the most effective might be washing them in salt water. This method may help you draw out all the debris, dirt and even bugs living in and on your berries.


Step 1: Create the crumble

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Preheat the oven to 350°F. In a bowl, whisk together the quick-cooking oats, all-purpose flour, brown sugar, baking soda and salt until well combined. Cut in the butter until the mixture is crumbly.

Step 2: Press into the pan

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Press two-thirds of the crumble mixture into an ungreased 13×9-inch baking pan. Try not to over-pack it or it may be hard to cut after baking.

Step 3: Cook the filling

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In a large saucepan, stir together the rhubarb, strawberries and lemon juice. Bring everything to a boil over medium heat, then reduce the heat and simmer, uncovered, until the rhubarb and strawberries have softened, three to five minutes.

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Stir in the sugar and cornstarch, and return to a boil. Cook and stir the mixture until thickened, one to two minutes.

Step 4: Assemble

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Spoon the filling evenly over the crust.

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Sprinkle the remaining crumble mixture over the top.

Step 5: Bake

Bake until the topping is golden brown, 25 to 30 minutes. Cool the bars completely to room temperature on a wire rack.

Step 6: Add the glaze

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In a small bowl, whisk together the confectioners’ sugar and enough milk to achieve your favorite consistency for a glaze. Add more confectioners’ sugar if it’s too thin, or add more milk if it’s too thick. Drizzle the glaze over the top, then take a sharp knife and cut into bars.

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

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  • 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

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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.

Strawberry-Rhubarb Bars

Prep Time 30 min
Cook Time 25 min
Yield 15 servings.


  • 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


  1. Preheat oven to 350°. In a bowl, combine the first 5 ingredients; cut in butter until crumbly. Press two-thirds into an ungreased 13x9-in. baking pan.
  2. 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.
  3. Bake until topping is golden brown, 25-30 minutes. Cool completely on a wire rack.
  4. In a small bowl, whisk confectioners' sugar and enough milk to achieve desired consistency, drizzle over top. Cut into bars.

Nutrition Facts

1 piece: 384 calories, 13g fat (8g saturated fat), 33mg cholesterol, 208mg sodium, 64g carbohydrate (41g sugars, 3g fiber), 4g protein.

This recipe comes from the best cook I have had the pleasure of learning from—my grandmother. The bars pair awesomely with vanilla ice cream. You can even substitute any berries for the filling, such as blackberries, blueberries, raspberries etc. —Candace Holst, Ironwood, Michigan