Strawberry Rhubarb Bars

Indulge in the perfect blend of sweet strawberries and tart rhubarb with this delicious Strawberry Rhubarb Bars Recipe. A delightful treat for any occasion!

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Strawberry rhubard bars
Recipe insights & TIPS

Let me tell you a funny story. I once took a batch of these strawberry rhubarb bars to a friend's pool party. Now, let me preface this by saying they're incredibly tempting – the smell of the cardamom-roasted fruit filling wafting through the kitchen is practically irresistible. So imagine my surprise when I arrived at the party and realized I'd, ahem, accidentally eaten most of the bars myself! Needless to say, the few remaining squares were a huge hit.

The buttery crumble topping and the sweet and tangy roasted fruit filling are a match made in heaven. Plus, they're surprisingly easy to make – even if you're a baking novice. Look for local, in-season strawberries and rhubarb at your local farmer’s market, as the fresher the ingredients, the more intense the flavors! Strawberries and rhubarb both ripen early in the season, so spring and early summer are the best times! You can easily make it healthier by using less sugar in the filling and swapping out half of the all-purpose flour in the crust and crumble for whole wheat flour, which adds a delightful nuttiness without sacrificing taste or texture. 

strawberry rhubarb bars


Can I use frozen fruit? 

Absolutely! Just thaw the fruit completely and drain off any excess liquid before using.

How do I store strawberry rhubarb bars?

The bars can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

What if I don't have cardamom?

I highly recommend including cardamom in this recipe, as it really elevates the flavors. But in a pinch, you can substitute it with a teaspoon of ground cinnamon or even a bit of nutmeg.

The bars seem too crumbly. How can I fix them? 

If the dough feels too dry, try adding a tablespoon of milk or water until it comes together.

Can I freeze strawberry rhubarb bars?

Freezing is an excellent option for storing leftover bars. Allow the bars to cool completely, then wrap them tightly in plastic wrap and store them in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before serving.

Can I make this recipe plant-based?

To make this recipe plant-based substitute the butter for a vegan butter alternative or margarine. Instead of egg, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water to create a binder. 

strawberry rhubarb bars
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Sweet and tangy goodness! These Strawberry Rhubarb Bars are a perfect summer treat. The buttery crumble topping and juicy filling are a delightful combination, perfect for potlucks or barbecues.

25 minutes
Total TIME:
55 minutes
30 minutes


  • 1 pound rhubarb (washed and chopped into chunks)
  • 3 ½ cups strawberries (halved)
  • ¼ cup sugar
  • 1 tsp cardamom

For the pastry base:

  • 2 sticks unsalted butter (softened, 8oz)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 cups all-purpose flour
  • Pinch of salt

For the crumble topping:

  • 2 tbsp plus 2 tsp brown sugar
  • ½ cup all-purpose flour
  • ¼ cup cold butter (cut into chunks)

Ingredient Swaps

  • Experiment with natural sweeteners like maple syrup, honey, agave or date paste to substitute for the sugar. 
  • If gluten-free, use oat flour instead.
  • Replace half the butter in the crust and crumble topping with cod-pressed coconut oil.
  • Aim to use local, seasonal fruit whenever possible. 


  1. Preheat the oven to 375°F. 
  2. Toss the rhubarb, strawberries, sugar, and cardamom in a mixing bowl and let them sit for five minutes.
  3. After five minutes, lay the mixture onto your baking sheet and spread out evenly.
  4. Bake for about 50 minutes until the fruit starts to caramelize. Set aside to cool once ready.
  5. While the fruit is roasting, make the pastry base. In a bowl of a stand mixer, beat the butter and sugars until light. Add the flour and mix until it starts to come together.
  6. Place the dough onto a deep baking tray and use your hands to spread it out to cover the surface. Push it all the way to the edge and up the sides of the tray, creating a wall.
  7. Bake the base in the same oven as the fruit for about 15 minutes. Let cool once it turns a slight golden color.
  8. Dump the fruit mixture onto the base, and using a spatula, spread the fruit out to cover the area.
  9. Turn the oven temperature up to 400°F.
  10. To make the crumb topping, mix the brown sugar, flour, and cold butter in a bowl. Using your fingers, mix until it resembles chunky sand and the flour has been mixed through well.
  11. Sprinkle the topping over the fruit mixture, making sure to cover the area evenly. 
  12. Bake in the oven for about 25 minutes, until the crumble topping starts to turn golden brown.
  13. Let cool before slicing into squares.
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