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.
FAQs
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.
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