Deliciously Sweet and Tart: The Best Strawberry Rhubarb Pie Bars Recipe

Strawberry Rhubarb Pie Bars are a delicious, easy to make dessert that everyone will love. This dessert is the perfect combination of sweet and tart, with a buttery crust and a fruity filling. It’s a great way to use up extra rhubarb in the summer, or to enjoy a taste of summer all year round.


  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups fresh rhubarb, diced
  • 1 cup fresh strawberries, diced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger


  1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, butter, 1/4 cup of sugar, and salt until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden. Remove from oven and set aside.
  3. In a large bowl, combine the rhubarb, strawberries, 1/2 cup of sugar, cornstarch, cinnamon, nutmeg, and ginger. Mix until the fruit is evenly coated. Pour the mixture into the prepared pan and spread it evenly over the crust.
  4. Bake for 40-45 minutes, or until the filling is bubbling and the crust is golden brown. Remove from oven and let cool completely before cutting into bars.


  • To make this recipe gluten-free, substitute gluten-free flour for the all-purpose flour.
  • For a vegan version, substitute vegan butter for the regular butter.
  • If you don’t have fresh rhubarb, you can substitute frozen rhubarb. Just make sure to thaw it before using.
  • For a sweeter pie, add an extra 1/4 cup of sugar to the filling.

Serving Suggestions

These Strawberry Rhubarb Pie Bars are delicious served with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great breakfast treat with a cup of coffee or tea.


These bars can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

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