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Strawberry Rhubarb Pie Bars Recipe

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4.3 from 76 reviews

Delight in these Strawberry Rhubarb Pie Bars featuring a buttery oat crust, a sweet-tart fruit filling, and a crumbly nutty topping. Perfectly baked to golden perfection, these bars combine the vibrant flavors of fresh strawberries and tangy rhubarb with warm cinnamon and vanilla, making a delicious treat for any occasion.

  • Total Time: 50 minutes
  • Yield: 9 bars

Ingredients

Filling

  • 1¼ cups rhubarb, diced small
  • 1¼ cups strawberries, stems removed and diced small
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 2 teaspoons corn starch
  • ½ teaspoon cinnamon
  • Pinch of salt

Dough

  • 12 tablespoons unsalted butter, softened (1½ sticks or ¾ cup)
  • ⅓ cup packed brown sugar
  • ¼ cup white sugar
  • 1⅔ cups all purpose flour
  • ¼ cup Old Fashioned Rolled Oats
  • ½ teaspoon salt
  • ¼ cup chopped nuts (pecans, optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line an 8×8-inch square baking pan with parchment paper and set aside to ensure easy removal of the bars later.
  2. Mix the Fruit Filling: In a mixing bowl, combine the diced rhubarb and strawberries with lemon juice, vanilla extract, brown sugar, corn starch, cinnamon, and a pinch of salt. Toss gently to coat the fruit evenly and set aside to allow flavors to meld.
  3. Prepare the Dough: Using an electric mixer, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. Gradually add in the all-purpose flour, rolled oats, and salt, mixing on low speed to combine thoroughly. Reserve about one-third of this crumbly dough mixture to use as the topping later.
  4. Form the Crust: Press approximately two-thirds of the dough mixture firmly into the bottom of the prepared baking pan using your fingertips or the flat bottom of a measuring cup to create an even crust layer.
  5. Assemble Filling: Using a slotted spoon, carefully transfer the fruit filling onto the crust, allowing excess liquid to drain back into the bowl. Spread the fruit evenly over the crust and discard any remaining liquid to avoid a soggy base.
  6. Add Topping: Mix the reserved dough crumbs with the chopped nuts (if using) and sprinkle this mixture evenly over the fruit filling. Gently press down to adhere but keep the topping crumbly.
  7. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the crumb topping turns a light golden brown and you see bubbling juices around the edges of the pan.
  8. Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan before slicing into 9 bars. This helps the filling to set properly.
  9. Storage: Store cooled bars in an airtight container in the refrigerator. To enjoy warm bars, reheat them in the microwave for 10 to 15 seconds.

Notes

  • Using parchment paper helps easily remove the bars from the pan and keeps them intact.
  • Dicing rhubarb and strawberries small ensures even cooking and a better texture.
  • If you prefer a firmer filling, ensure to drain excess liquid from the fruit thoroughly before baking.
  • Chopped pecans add a nice crunch but can be omitted or substituted with other nuts.
  • Allowing the bars to cool completely is important to avoid the filling being too runny when sliced.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/strawberry-rhubarb-pie-bars-recipe/