Strawberry Rhubarb Bars

Strawberry Rhubarb Bars  |  Amandeleine

I didn’t understand rhubarb for a long time.

I avoided it. I heard it was bitter and vile and that its leaves were… poisonous?

Jeepers, anyone in their right mind would avoid it.

Right?

Rhubarb

When I got older, I learned about how mixing contrasts, like something extra sweet (strawberries) with something extra bitter (rhubarb), made for a wonderful combination, but rhubarb still seemed to elude me. Not intentionally, it was just never requested of me and it just never really happened to be around.

Strawberries

As with everything else in the dessert world that could be considered sour or bitter, Trevor is all about rhubarb. Even so, it’s not his favourite pie, and so many years of dating passed without me making him a strawberry rhubarb pie.

Rhubarb Straberries and Custard

Although I could guess what strawberry rhubarb pie might taste like (slightly less sweet strawberry tart?) there was much more to it than I thought once the situation was eventually rectified.

I have a tendency to distill bitter things into just that. It is a “bitter thing”. It’s really a disservice to many ingredients that are much more complex, but I can’t help it. The first thing I notice about bitter things is that they are bitter.

Strawberry Rhubarb Bars  |  Amandeleine

Rhubarb is bitter. But it is also slightly tangy and has it’s own flavour that compliments the flavour of strawberries. Who’dathunk.

So it turns out that I like strawberry rhubarb pie. This recipe isn’t pie, but it’s like easy-mode pie. With crumble. I do love a good crumble.

Strawberry Rhubarb Bars  |  Amandeleine

I wonder what inspired that first person to go, hey, this poisonous plant? Let’s combine its hard, stringy stalks with strawberries and that will probably help out its situation a whole lot.

Some people just have genius in strange combinations of things. Like the Teenage Mutant Ninja Turtles. Think about that for a moment. While awesome, it’s some serious strangeness, conceptually.

Strawberry Rhubarb Bars  |  Amandeleine

So there you have it, strawberry rhubarb flavour isn’t just slightly bitter strawberries, it’s the Ninja Turtles of pie!

Except more delicious than that sounds… especially when in bar form.

Is turtle pie a thing?

Like, not pecan/caramel/chocolate turtles, but the animal. In a pie.

Nevermind, I don’t want to know, forget I asked.

Strawberry Rhubarb Bars

Adapted from Yin Mom, Yang Mom

For my purposes, I doubled the recipe below and made it in a 9×13-inch pan.

Crust & Topping

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • zest of half a lemon
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold

Filling

  • 2 cups roughly chopped fresh rhubarb
  • 2 cups roughly chopped fresh strawberries
  • 2 eggs
  • 1 cup granulated sugar
  • 6 oz. greek yogurt (I prefer Fage full fat yogurt)
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • juice of half a lemon
Instructions
  1. Preheat the oven to 350 degrees F. Line an 8×8-inch baking dish with parchment, and lightly grease.
  2. Combine the flour, sugar, salt, and zest in a bowl and cut in the butter until crumbly. Press 3/4 of the mixture into the prepared dish, and bake for 20 minutes.
  3. Whisk the eggs, sugar, yogurt, flour, salt, vanilla, and lemon juice together.
  4. Top the cooled crust with rhubarb and strawberries, and pour the egg mixture over.
  5. Sprinkle the top with the remaining crust mixture, and bake for one hour.
  6. Cool completely, remove from baking dish, and cut into bars.
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24 thoughts on “Strawberry Rhubarb Bars

  1. I’ve had the same problem with rhubarb.. except my boyfriend loves it, and begs to buy it everytime we see it. I’m so trying this then! and is this a weird compliment and I asure you I mean it in a positive way , but I love the way you write. :)

  2. Help! In the middle of the baking and it calls for 6 T flour but doesn’t give direction for it. Does it get added to the egg mixture? Flour the fruit?

  3. So I just made it and it was AMAZING!!! One of the best recipes I’ve had!
    I did substitute half margarine and half butter, I didn’t have yogurt so I used cream cheese(best idea) i also didnt have lemon so i used a splash of apple cider vinegar and lemon flavoring and I made a strawberry rubarb compote before hand

    • Hi Vanessa! Sorry I didn’t see your comment about margarine earlier. So glad it worked out for you! I’ll have to try the yogurt/cream cheese substitution sometime, I love cream cheese!

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  6. If you double the recipe and make in a 9×13 pan how long do you bake?

    Do the bars need to be stored in a refrigerator?

    Thank you!

    • Hi C,
      I just finished baking this recipe and noticed that the recipe provided is already doubled and is intended for a 9×13 inch pan. I baked everything according to the times provided and it turned out perfectly :-)

      • Ok maybe the recipe isn’t doubled? But I used the proportions and times above in a 9×13 pan and they still came out amazing!

  7. Maybe the recipe isn’t already doubled? But I used the proportions above in a 9×13 pan and it turned out amazing!

  8. Trying these tonight!!! I’m so excited to have found a yet another new use for my excessive rhubarb. Thank you for the great idea. 😊

  9. As there is no fresh rhubarb around here, I am forced to use frozen. Should I thaw it first, or just use it right out of the freezer?????
    Thanks……..they look delicious.

  10. This looks so good! My rhubarb is almost ready and my strawberries should be producing by mid-June. I will trying this out then. Thanks.
    Dorothy

  11. I’m pretty sensitive to bitter things, but I’ve always LOVED rhubarb. I’d call it more tart than bitter….I also almost never put it with strawberries, I love it featured by itself, but this recipes sounds delicious. Adding it to my list!

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