Strawberry Rhubarb season is here! If you love this sweet & tart combination as much as I do, then these Strawberry RhuBars won’t disappoint!
For years, before my mom retired, she and her two Home Ec co-teachers, would choose a day when they had a few free periods and have a Strawberry Rhubarb Pie bake-a-thon. One of the teachers had rhubarb growing in her yard, so she’d bring it in to school freshly picked. My mom would figure out which grocery store had the best deal on strawberries. And then the three of them would mass produce a dozen pies in their classroom kitchen. (Pies freeze beautifully, in case you’re wondering what they did with all that pie!) I know this is one of things my mom misses about her school days.
Obviously these ladies pie game is strong, but you have to be in the mood to make pie crust, in my opinion. So what do you do when you’re craving that strawberry rhubarb flavor and you want the quick fix? Make Strawberry RhuBars – that’s what. Still delicious, with no rolling. These have an awesome buttery crust and an amazing crumbly, nutty topping. Yum.
Now you can gobble eat these just as they are when they come out of the pan, but my daughter always asks for a scoop of vanilla ice cream on top. Can you blame her? Try these and let me know what you think. You may become addicted and I’m sorry about that. And if you eat 3 squares with your 3:00 p.m. cup of coffee, while waiting for the school bus…I won’t tell and I won’t judge.
- 2 c. rhubarb, diced
- 2 c. strawberries, hulled and diced
- 2 T. sugar
- 2 T. cornstarch
- 1 T. lemon juice
- ½ c. softened butter
- 1-1/4 c. flour
- ¼ c. granulated sugar
- ½ c. slivered almonds
- ¼ tsp. salt
- ½ c. softened butter
- ½ c. granulated sugar
- 1 c. flour
- 1 tsp. cinnamon
- 1 c. slivered almonds
- ¼ tsp. salt
- Preheat oven to 350° F. Grease a 9 x 9" pan, or line with foil and spray with cooking spray.
- Add the ingredients for the crust in a large bowl, and combine with an electric mixer. The mixture will be crumbly. Press the crust into the pan and bake for 15 minutes.
- Meanwhile, combine the filling ingredients in a medium saucepan. Heat to a simmer over medium heat, stirring constantly until mixture is thickened; about 5 minutes. Remove from heat.
- To make the topping, cream the butter and sugar with an electric mixer. Add in the remaining ingredients and mix to combine.
- Slowly pour the fruit mixture on to the baked crust and sprinkle with the crumbly topping.
- Return to the oven and bake for an additional 25 minutes or until topping is browned.
- Remove from oven and allow to cool completely on a cooling rack.
yum i can’t get enough of rhubarb!
Confession: I’ve never had rhubarb! But now I have the confidence to try it this summer – since there is no way I would have attempted a whole pie the first time, ha!
I am so excited to try these! I love rhubarb and strawberries and together they are a match made in heaven!
Oh YUM I will most def be adding this to my must try recipes. Thanks so much for sharing.
Love rhubarb, it is about ready to start picking in my garden. Wondering if I could use a non wheat flour instead since I really try hard to not eat gluten very often.
That looks a-ma-zing! I’ve never had rhubarb, but I think I’m going to try this recipe this weekend! Thanks for sharing.
Ana, it’s so good with the strawberry. It’s tart so need to pair it with sugar and the sweet straberries to get the right sweet-tart balance!
I think I need to try growing rhubarb. It comes back every year, right? This recipe looks fantastic!
Yes! But I think it spreads so do it in an area of your yard where you don’t mind it going wild!
Rhubarb is one of my favorites. It’s only out for a short period of time where we are from so I love being able to enjoy it when we can.
Yes Jo-Anne! I go on a rhubarb spree when it’s available. But also make and freeze pies so we can enjoy later in the year.