It feels like a while since I posted a dessert. But my love affair with rhubarb continues, especially if it’s mixed with some sugar and cardamom then roasted in the oven to bring out some crazy intense flavors.

sweet strawberries with a buttery crumble crust!


Last week I was in Miami attending Blogher Food. My first time at the biggest event for food bloggers went really well, I met some great people and ate some ridiculously good food! The only down side was flying into Miami airport to be met with a sky that Chicken Little would be seriously worried about! You know something’s not quite right when you look out of the window and can almost touch the ground, only to have the pilot hit the gas and abort the landing. I was glad to eventually land just as the airport was closed. Many others were diverted and had to wait things out sitting on the tarmac.

Roasted strawberries and rhubarb with a buttery crumb topping

I’m going to keep this post short and sweet (as it is). I feel 5am calling me, It’s Memorial Day tomorrow and I’ll be smoking some ribs and brisket. Smoked meat tastes utterly off-the-charts good but it takes a long time to cook, hence the early start. I saved most of these strawberry rhubarb bars for dessert. I know, I didn’t save them all because…well I ate a few. I love the crunchy, buttery base and chunks of shortbread crumble on the surface. They’re easy to make but like smoking, they can take a little bit of time. Do it though, they taste fantastic and I promise you, they’ll be your new summer dessert bar!

Crunchy buttery squares fille with roasted strawberries and rhubarb

Sweet strawberries and tart rhubarb with a crunchy biscuit base



sweet strawberries with a buttery crumble crust!

Strawberry Rhubarb Bars

Cook Time: 25 minutes
Servings: 12
Print Recipe


  • For The Filling:
  • 1 pound rhubarb washed and chopped into chunks
  • 3 1/2 cups strawberries halved
  • 1/4 cup sugar
  • 1 teaspoon cardamom
  • For The Pastry Base:
  • 2 sticks unsalted butter softened, 8oz
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 cups all purpose flour
  • Pinch of salt
  • For The Crumble Topping:
  • 2 tablespoon plus two teaspoon brown sugar
  • 1/2 cup all purpose flour
  • 1/4 cup cold butter cut into chunks


  • Preheat the oven to 375 degrees F. You'll need a baking tray or cookie sheet.
  • Toss the rhubarb, strawberries, sugar and cardamom in a bowl and let sit for five minutes.
  • After five minutes, lay the mixture onto your cookie sheet and spread out evenly.
  • Bake for about 50 minutes and the fruit starts to caramelize. Set aside to cool once ready.
  • While the fruit is roasting, make the 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.
  • Place the dough onto a 13 x 9 x 1 inch baking tray and using your hands, spread the dough out to cover the surface of the baking tray. Push it all the way to the edge and up the sides of the tray creating a wall.
  • Bake the base in the same oven as the fruit for about 15 minutes. Let cool once it turns a slight golden color.
  • Dump the fruit mixture onto the base and using a wooden spoon or spatula, spread the fruit out to cover the area.
  • Turn the oven temperature up to 400 degrees F.
  • 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.
  • Sprinkle the topping over the fruit mixture making sure to evenly cover the area. You'll still see some fruit but that's okay.
  • Bake in the oven for about 25 minutes and the crumble topping starts to turn a golden brown.
  • Let cool before slicing into squares.