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Strawberry Rhubarb Bars

Delightful bars balancing the tartness of rhubarb with the sweetness of strawberries, all nestled in a buttery shortbread crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Fruit Filling
  • 2 cups Fresh Strawberries, chopped Use ripe strawberries for best flavor.
  • 2 cups Fresh Rhubarb, chopped Choose fresh rhubarb for optimal tartness.
  • 1 cup Sugar Adjust according to taste.
  • 2 tablespoons Cornstarch To thicken the fruit filling.
  • 1 tablespoon Lemon Juice, freshly squeezed Enhances flavor and balances sweetness.
For the Crust
  • 1/2 cup Butter, melted Use unsalted for best results.
  • 1 1/2 cups Flour All-purpose flour is suitable.
  • 1/2 cup Brown Sugar Adds a nice depth of flavor.
  • 1/4 teaspoon Salt Balances the sweetness.
  • 1 each Egg For binding the crust.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan over medium heat, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Cook until the mixture bubbles and thickens (about 6-8 minutes), stirring occasionally.
Make the Crust
  1. In a mixing bowl, combine melted butter, flour, brown sugar, salt, and vanilla extract. Stir until it forms a soft dough.
Assembly
  1. Pour the fruit mixture on top.
  2. Crumble the remaining dough over the fruit filling.
Baking
  1. Place in the oven and bake for 40-45 minutes, or until the top is golden brown.
  2. Once baked, let the bars cool completely before cutting into squares.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individually wrapped bars for up to 3 months.