Strawberry Rhubarb Bars

5 from 6 votes

This is the best way to use up your extra rhubarb in the summer! These strawberry rhubarb bars are sweet, tart, buttery, warm, and IRRESISTABLE!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet:

Servings: bars

Calories: 266kcal

Preheat the oven to 350 F. Butter or oil an 8x8 glass pan (or use parchment paper).
Base & Topping: In a large bowl add your flour, old fashioned oats, baking soda, salt, white sugar, and brown sugar. Whisk until combined. Add your melted coconut oil (or melted vegan butter) and vanilla extract and mix until you have a soft dough.
1 1/4 cup all-purpose flour, 1/2 tsp baking soda, 1 1/4 cups old fashioned oats, 1/4 tsp salt, 1/4 cup granulated white sugar, 1/2 cup brown sugar (packed), 3/4 cup melted coconut oil or vegan butter, 2 tsp vanilla extract
Filling: In a medium bowl add your sliced strawberries, diced rhubarb, lemon juice, cornstarch, white sugar, and maple syrup. Mix until combined.
1 1/2 cups sliced strawberries, 1 1/2 cups diced rhubarb, 1 tbsp lemon juice, 1 tbsp cornstarch, 1 tbsp granulated white sugar, 1 tbsp maple syrup
Pour 2/3 of the flour/oat mixture into your pan and press down firmly and evenly with the back of a spoon.
Pour your fruit filling on top evenly. Crumble the rest of the flour/oat mixture over the fruit.
Bake for 45-55 minutes or until the top has become slightly browned and crisp.
Let cool for at least 20 minutes before cutting into bars. (The longer you let them cool, the more clean cut your bars will be)
Serve with vanilla ice cream for the best treat!

Storage: Let them cool first and then cut them into bars and store then in an airtight container on the counter. Enjoy them within 3 days.

*FYI- If you store them in the fridge, the top is more likely to get mushy.

Q & A

Can I use frozen fruit?

Frozen fruit can work in this recipe, but make sure you thaw and drain off the extra liquid before adding.