Strawberry Rhubarb Bars
These Strawberry Rhubarb Bars are a symphony of tart and sweet flavors in each bite. Strawberries and diced rhubarb are paired in these bars, drizzled, and topped with a powdered sugar glaze.
Servings: 12 bars
Ingredients
Crust
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup butter melted
Filling
- 1 ½ cups strawberries diced, about half inch chunks
- ¾ cup sliced rhubarb ¼ - ½ inch thick
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Icing
- ⅓ cup powdered sugar
- 1 tablespoon whole milk
Instructions
Crust
- Preheat oven to 350 degrees F. Line a 9x9-inch square pan with parchment paper leaving a parchment paper overhang on either side of the pan. Hold the parchment paper in place with binder clips.
- In a medium bowl, add the 2 cups all-purpose flour, ¾ cup granulated sugar, and 1 cup butter. Beat in a hand mixer on medium speed until fully combined.
- Once the dough is combined, press ⅔ of mixture into the prepared baking pan evenly and firmly to the edges. Set aside.
Filling
- In a separate bowl, add the diced 1 ½ cups strawberries, ¾ cup sliced rhubarb, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Stir until the strawberries and rhubarb are coated with sugar and lemon juice.
- Pour the strawberries and rhubarb mixture on top of the crust and evenly spread out.
- Sprinkle with remaining dough evenly on top of the filling.
- Place in the preheated oven and bake in center of oven for 30 minutes or until the crust begins to brown and the filling is bubbling.
- Remove from oven and let cool to room temperature. While the bars cool, work on the icing.
Icing
- Add the ⅓ cup powdered sugar and 1 tablespoon whole milk in a small bowl. Whisk until combined. Check to make sure the icing is the perfect drizzling consistency. If it needs to be thinned, add additional milk a teaspoon at a time. If it needs thickened, add a small amount of powdered sugar into the icing and whisk until combined.
- Drizzle the icing over strawberry rhubarb bars. Use a sandwich bag with a small hole cut into the corner of the bag or a fork will work great to drizzle the icing.
- Slice and serve.
- Store in an airtight container in the refrigerator.
Notes
Storage: These bars must be stored in an airtight container in the fridge for up to 4 days.
Freeze: Place the bars in a freezer bag or freezer container and place in the freezer for 2-3 months.
Thaw: Thaw in the fridge overnight or on the counter for about an hour before eating.
Nutrition
Calories: 289kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 123mg | Potassium: 80mg | Fiber: 1g | Sugar: 19g | Vitamin A: 485IU | Vitamin C: 12mg | Calcium: 19mg | Iron: 1mg
