Strawberry Rhubarb Bars

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Sweet Summer strawberries and tangy rhubarb fresh from the garden make one scrumptious combination in these Strawberry Rhubarb Bars!

Strawberry Rhubarb is one of those dessert combinations that bring back so many fond childhood memories.  Mom always had a beautiful vegetable garden when I was little and I loved when the rhubarb was ready to be picked.  I can remember dipping the freshly picked stocks in sugar and eating it raw.

I always looked forward to when she would make her Strawberry Rhubarb Pie and Strawberry Rhubarb Sauce.  The sauce is dad’s favorite.  He loves to pour it over vanilla ice cream while it’s still warm.

Mom came in from the garden earlier this week with a basketful of rhubarb and I knew something good was coming!  These Strawberry Rhubarb Bars were so delicious and brought back so many memories.  Now I can’t wait for the Strawberry Rhubarb Sauce!

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Strawberry Rhubarb Bars

Sweet Summer strawberries and tangy rhubarb fresh from the garden make one scrumptious combination in these Strawberry Rhubarb Bars!

Course Dessert

Cuisine American

Keyword strawberry,rhubarb,

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 12 people

Calories 490kcal

Author Nicole Crocker

Ingredients

For the filling

• 3 Cups Fresh rhubarb ,cut into 1 inch pieces
• 3 Cups Fresh strawberries ,cut in to 1/4 inch slices
• 1 1/2 -2 Tbsp. Lemon juice
• 1 Cup Sugar
• 4 Tablespoons Cornstarch

For the crust and topping

• 3 Cups All-purpose flour
• 1 1/2 teaspoons Salt
• 1 teaspoon Baking soda
• 3/4 Cup + 6 Tablespoons Unsalted butter
• 1 1/2 Cups Sugar
• 1/2 Cup Chopped pecans or walnuts ,optional

Instructions

For the filling

• In a medium sauce pan combine rhubarb, strawberries and lemon juice (do not add the sugar or cornstarch yet) cover and cook on medium heat, stirring occasionally. Cook for about 8-12 minutes until the fruit is tender.
• In a small bowl combine the sugar and cornstarch together then gradually add it into the fruit mixture, stirring constantly. Mixture will come to a boil. Continue to stir for about 1 minute until mixture is thickened. Remove from heat and set aside to cool.

For the crust and topping

• Preheat oven to 400 Degrees F. Grease a 13x9x2 inch pan and set aside.
• In a medium mixing bowl sift together the flour, salt and baking soda. Set aside. In a large bowl cream together the butter and sugar. Add the dry ingredients into the the butter mixture and mix to moisten. Add nuts if you are using them.
• Press 3-4 cups of the crumb mixture in to the bottom and half way up the side of a greased 13x9x2 inch pan. Place in oven and bake for 10-12 minutes.
• Spread filling over partially baked crust. Sprinkle with remaining crumb mixture. Turn oven down to 350 Degrees F and bake for 25-30 minutes. Set aside to cool.

Nutrition

Calories: 490kcal | Carbohydrates: 72g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 387mg | Potassium: 198mg | Fiber: 2g | Sugar: 43g | Vitamin A: 590IU | Vitamin C: 23.6mg | Calcium: 45mg | Iron: 1.8mg

Serve your Strawberry Rhubarb Bars with a scoop of vanilla ice cream and whipped cream for a sweet Summertime treat!

Here are some more fruit filled sweet treats to try this Summer.  Just click on the picture for the recipe.

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