Easy Strawberry Rhubarb Bar Recipe

Sweet, tangy, buttery Strawberry Rhubarb Bars have it all. Buttery crust with mushy strawberry and rhubarb filling! Everyone will love these sweet and tangy desserts!  

– 1 cup all-purpose flour – 1½ cups rolled oat – ½ teaspoon baking powder – ½ teaspoon salt – ½ cup brown sugar – ¼ cup granulated sugar – ¾ cup butter  – 1 teaspoon vanilla extract – 2 cups strawberries  – 2 cups rhubarb  – 1 teaspoon lemon zest – 1 teaspoon lemon juice – 1 tablespoon cornstarch – ⅓ cup sugar



Spray a 9x9-inch baking dish with cooking spray and line it with parchment paper, leaving the paper hanging off the sides for easy removal of bars.


Mix all filling ingredients in a bowl. Add flour, oats, baking powder, brown sugar, granulated sugar, and salt to a large bowl and mix.


Using a spatula or pastry cutter, add the butter and vanilla extract and whisk until thoroughly mixed and crumbly.


Acup or so should be set out for the topping. Fill the prepared pan to the brim with the remaining crumb mixture. 


Apply strawberries and rhubarb evenly to the baking pan crumb layer.  Use your hands to press the reserved crumb mixture onto the fruit.


After placing the baking pan in the oven, bake it for 45 to 1 hour, or until it begins to turn a light shade of brown.


Allow to cool fully before slicing and serving. If desired, serve with vanilla ice cream.

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