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Strawberry Rhubarb Bars with Buttery Shortbread Crust

Two delicious squares of Strawberry Rhubarb Bars with a crumb topping, served on a white plate.
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Make these easy spring baking bars featuring a tart and sweet strawberry rhubarb swirl over a rich, buttery shortbread crust. They are perfect for packing and sharing at events.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/4 cup white chocolate chips (optional, for topping)
  • 2 cups fresh rhubarb, chopped
  • 2 cups fresh strawberries, hulled and quartered
  • 3/4 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, beat the softened butter, 1/2 cup sugar, and salt until creamy. Mix in the flour until just combined and the mixture resembles coarse crumbs.
  3. Press two-thirds of the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden.
  4. Prepare the filling: In a saucepan, combine the chopped rhubarb, strawberries, 3/4 cup sugar, and cornstarch. Cook over medium heat, stirring often, until the rhubarb softens and the mixture thickens slightly, about 8 to 10 minutes. Remove from heat and stir in the vanilla extract.
  5. Spread the fruit filling evenly over the partially baked crust.
  6. Crumble the remaining one-third of the crust mixture over the fruit filling.
  7. Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
  8. If using, sprinkle white chocolate chips over the top during the last 5 minutes of baking.
  9. Let the bars cool completely in the pan on a wire rack before lifting out using the parchment paper overhang. Cut into squares.

Notes

  • For a more pronounced tart and sweet balance, slightly reduce the sugar in the fruit filling.
  • These tangy rhubarb swirl bars freeze well; wrap individual bars tightly before freezing for up to three months.
  • If you prefer a cleaner slice, chill the cooled bars for at least 2 hours before cutting.

Nutrition

Find it online: https://blissbatter.com/strawberry-rhubarb-bars-make-save/