Strawberry Rhubarb Bars – Fresh, Custardy and Easy to Make

Strawberries were on sale, and you know I can’t ignore a great deal on fruit. So I like to put a little twist on my Mom’s Rhubarb Crumb Bars and made these Strawberry Rhubarb Bars. Used the same method as Mom’s bars, just gave it a little seasonal twist with the classic berries and rhubarb combo.

If you haven’t seen the OG recipe, Mom’s Rhubarb Crumb Bars is the one. It’s an old-fashioned bar that’s sweet and tart with a light custardy center and a buttery, shortbread-style base. We’ve been making it for years.

For this version, I used rhubarb from Mom’s garden. Things seem to grow better on the farm for some reason. That’s the truth. The strawberries were store-bought though (yay for a sale rack!), and I have to say, the combo of sweet strawberry and tangy rhubarb is a classic for a reason.

Thinking about growing your own rhubarb? I put together a little guide on growing rhubarb that covers all the basics.

Ingredient Highlights ✨

 ✅ Rhubarb – Fresh is best, but frozen works too. Red or green stalks are equally as delicious, so use what you have growing out back, or what the grocery store offers.
 ✅ Strawberries – Fresh strawberries are ideal, but frozen can be used in a pinch. Because strawberries hold a lot of water, it’s a good idea to thaw and drain them before adding them to the mix.
✅ All-purpose flour – Flour creates the buttery base and crumb topping while also helping the custardy filling set. A cup-for-cup gluten-free baking flour should work, although the texture may be slightly different.
✅ Butter – You’ll need softened butter for the crumbly base and melted butter for the filling. Salted or unsalted butter will work, and margarine can be substituted if that’s what you have.
✅ Granulated sugar: Sugar is used in both the base and the fruit filling. It sweetens the buttery crumbs and balances the natural tartness of the rhubarb. I don’t recommend substituting honey or maple syrup because the additional liquid could affect how the filling sets.
✅ Eggs: Eggs hold the crumbly base together and give the filling its soft, custardy texture. Large eggs are ideal, but three small eggs will also work in place of the two large eggs used in the filling.
✅ Baking powder and salt: Baking powder keeps the base tender, while salt balances the sweetness and makes all that buttery goodness taste even better. ✅ Milk: Whole milk produces the richest filling, but 2% milk, light cream or an unsweetened, neutral-flavored plant milk can also be used. 

I’ve been slowly building up my collection of rhubarb recipes on the blog, and this one fits right in alongside my Strawberry Rhubarb Hand Pies and Rhubarb & Pear Crumble. I’m all about getting the most out of this weird and wonderful veggie that we treat like a fruit.

💡Quick Tips Before You Start

• I like to keep the fruit ratio balanced when making these rhubarb bars. I mix 2 cups rhubarb to 2 cups of strawberries.
•  Be sure to grease the pan well so there’s no sticking.
•  Let the bars cool before cutting so the center can set properly.
• When testing the doneness, remember that the fruit layer can give a false indication of not being ready if the toothpick doesn’t come out clean. Test in an area with mostly batter.
•  These bars freeze really well after baking. Wrap them individually with plastic wrap and stash them away for midnight munchies.

🔍Steps at a Glance

1. Prepare the base and press into your baking dish (save 1/3 for topping).
2. Layer chopped rhubarb and strawberries evenly on top.
3. Pour the custard-like batter over the fruit.
4. Sprinkle the reserved crumb topping.
5. Bake, cool, slice, done!

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

How to Tell When the Bars Are Done

The bars are ready when the crumb topping is lightly golden and the custardy filling looks set rather than wet or runny. Insert a toothpick into an area with more custard than fruit. If you poke directly into a juicy strawberry, the toothpick could trick you and come out wet and leave you thinking the bars aren’t done when they actually are.

Let Them Cool Before Cutting

I know digging into a warm strawberry rhubarb bar immediately is tempting, but cooling time matters here. The filling needs time to firm up, and the bars will slice much more neatly once they’ve cooled completely.

For especially tidy squares, refrigerate the cooled pan briefly before cutting. If perfectly straight edges aren’t important, grab a fork and live your life.

Joanne’s Tips for the Best Strawberry Rhubarb Bars

• Cut the strawberries and rhubarb into similarly sized pieces so they cook evenly.
• The base mixture should look sandy and crumbly but hold together when squeezed in your hand.
• Press the base firmly enough to create an even layer, but don’t pack it down with the strength of a thousand suns. Pressing too firmly can make it hard.
• Let the melted butter cool slightly before combining it with the eggs.
• The filling should resemble pancake batter. If it seems too thick to pour, add a small splash of milk at a time until it reaches the right consistency. Pour the filling slowly over the fruit so it has a chance to work its way into all the little spaces.

Can I Change the Fruit Ratio?

Absolutely! I use equal amounts of strawberries and rhubarb because it gives the bars a lovely balance of sweet berry flavor and tart rhubarb.

If you prefer a more tart rhubarb flavor, use a little more rhubarb and fewer strawberries. If your rhubarb is especially tart (or you’re feeding someone who thinks rhubarb is a personal attack) lean a little more heavily on the strawberries.

the most important thing to remember is to keep the total amount of prepared fruit the same so the bars bake and set as intended.

Serving Suggestions

These strawberry rhubarb bars are delicious cold, at room temperature or just slightly warm. They don’t need anything extra, especially alongside a cup of coffee or tea, but there’s certainly no law against adding:

• A scoop of vanilla ice cream
• A spoonful of softly whipped cream
• A light dusting of powdered sugar
• A few sliced fresh strawberries

Basically, they’re perfectly lovely on their own…. but gild the lily if the mood strikes!

How to Store Strawberry Rhubarb Bars

Because the filling contains eggs and milk, keep leftover bars refrigerated.

Transfer the cooled bars to an airtight container, separating stacked layers with parchment paper to keep the crumb topping intact. Store them in the refrigerator for up to five days.

You can enjoy them straight from the fridge or let one sit at room temperature for a short time before serving.

Can These Bars Be Frozen?

Yes! These bars freeze beautifully, making them perfect for using up a generous rhubarb harvest…. or you know, hiding a few treats from everyone else.

Once the bars have cooled completely, cut them into individual portions and wrap each one tightly in plastic wrap. Place the wrapped bars in a freezer-safe container or freezer bag and freeze for up to three months.

Thaw the bars overnight in the refrigerator. The crumb topping may soften slightly after freezing, but they’ll still taste wonderful.

More Strawberry and Rhubarb Recipes

If your garden is producing rhubarb faster than you know what to do with it, try my Strawberry Rhubarb Hand Pies or this cozy Rhubarb and Pear Crumble.

These strawberry rhubarb bars are such an easy way to turn a handful of seasonal fruit into something that people will ask you for the recipe over and over. (seriously.) If you make them, leave a comment below and let me know how they turned out…(or whether you ate the first square while hovering over the kitchen counter. No judgment here!)

Thanks for stopping by The Salty Pot, and I’ll see you next time!

~ Joanne