Strawberry Rhubarb Dessert Bars

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Garden Rhubarb Memories

Grandma Mikesell

Grandma Mikesell

As a little girl I loved going to the garden with my Grandma to pick rhubarb. After we’d pick some we go back to her kitchen and get it all washed up. Then first and foremost after that we’d dab some of the smaller thinner stalks into sugar and eat it just like that. They were so good that way. That’s one of my most favorite garden memories with my Grandma.

Making This Recipe

With this recipe there are two fruits: strawberries and rhubarb. This was a new recipe for me but is quite simple to make. I get strawberries from our local food pantry which don’t always last too long so thought this would be a great way to use them. I’ve cooked up rhubarb before so I knew making that part would go smoothly which it did. The part I usually seem to have trouble with is toppings. I mixed up the powdered sugar and milk as the recipe said but when I went to drizzle it on top it wasn’t quite right. It was too thin and melted in all over the top. I obviously got it to thin. It just needed a little more powdered sugar to make it a little more thicker so when drizzled it would have the thicker white line look. Even though the topping soaked into the top of the bars I can’t say it took away from taste since they came out absolutely delicious! You’ll want to eat more than just one. Trust me; I did!

Strawberry Rhubarb Dessert Bars


Prep time: 

Cook time: 

Total time: 

Serves: 12

  • 1½ cups fresh rhubarb, cut into ½-inch pieces
  • 1½ cups sliced fresh strawberries
  • 1 tbsp. lemon juice
  • ½ cup sugar
  • 2 tbsps. cornstarch
  • CRUST:
  • 1½ cups all-purpose flour
  • 1½ cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • ¾ cup butter, softened
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup powdered sugar
  • 1 to 2 tbsps. Milk
  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
  2. Combine ½ cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
  3. Heat oven to 350.
  4. Combine crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
  5. Reserve 1½ cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13 x 9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.
  6. Combine drizzle ingredients in bowl. Be careful not to get too thin. You may need to add a little more than what recipe says to get the desired thickness for drizzling. Drizzle over cooled bars. Cut into bars.


 Pyrex Bakeware 4.8 Quart Oblong Baking Dish, Clear OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow Revere 1400 Line 3-Quart Covered Saucepan


Cheryl is a true blue Wisconsinite with excellent writer skills, organization and experience. She writes about foods, crafts, product reviews plus anything else that catches her interest. She’s known as CherylFay and Jerzimom out on the web where she writes. You can sample her articles here and find her at Cheryl Fay’s Corner and at The Writer’s Door.

Author: Jackie Jackson

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1 Comment

  1. I have a rhubarb plant in the backyard and still have not made anything with it. This recipes sound yummy.

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