Strawberry-Rhubarb Bars Recipe

Name: Strawberry-Rhubarb Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; Bars; 1 1/2 cups quick cooking rolled oats; 1 cup all purpose flour; 3/4 cup granulated sugar; 3/4 cup butter; 1 1/2 cups fresh rhubarb or 1 1/2 cups frozen rhubarb, thawed and chopped; 1/3 cup granulated sugar; 1/4 cup water; 1/2 teaspoon ground ginger; 2 cups fresh strawberries, chopped; Ginger Icing; 1/4 cup powdered sugar; 1/4 teaspoon ground ginger; 3 -4 teaspoons orange juice

Servings: persons

nonstick cooking spray
Bars
1 1/2 cups quick cooking rolled oats
1 cup all purpose flour
3/4 cup granulated sugar
3/4 cup butter
1 1/2 cups fresh rhubarb or 1 1/2 cups frozen rhubarb, thawed and chopped
1/3 cup granulated sugar
1/4 cup water
1/2 teaspoon ground ginger
2 cups fresh strawberries, chopped
Ginger Icing
1/4 cup powdered sugar
1/4 teaspoon ground ginger
3 -4 teaspoons orange juice

1
["Preheat oven to 350. Line 8x8x2""-inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.", "In bowl stir together oats, flour, and the 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1 1/2 cups of oat mixture; set aside. Press remaining oat mixture evenly into bottom of prepared pan. Bake for 20 minutes.", "Meanwhile, for filling, in medium saucepan combine rhubarb, the 1/3 cup sugar, water, and ginger. Cook and stir over medium heat for 8-10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup of filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into filling.", "Bake for 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of reserved filling. Drizzle with Ginger Icing just before serving.", "Ginger Icing: In small bowl stir together powdered sugar, ground ginger, and enough orange juice to make of drizzling consistency."]

845

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: nonstick cooking spray, Bars, 1 1/2 cups quick cooking rolled oats, 1 cup all purpose flour, and more.

Yes, Strawberry-Rhubarb Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Strawberry-Rhubarb Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions