Strawberry Rhubarb Bars

Strawberry Rhubarb Bars There is something about summer, strawberries and rhubarb that make me want to spend time in the kitchen. It could be to get out of the hot, summer sun but it also gives me time to spend with my family who loves making fresh jam (something to look forward to soon). While they slice strawberries on one side of the kitchen island for their jam I’m always asking them to slice another cup or two for a recipe I’m writing up on the opposite end of the island. The last time I made Strawberry Rhubarb Bars was in 2012 when my son was in his first year of “Mothers Morning Out”. I made a batch for his teachers, the school director and saved 4 bars for home. When I returned home after dropping of my son and the bars I discovered that my hubby ate all of them. I knew this recipe was a hit after seeing that! I have not made them since 2012 but these are my second batch of the summer. Again, I should have made more since my neighbors have been asking me if I can send some over. Hopefully, after we deliver them we will have some left for us and at least 4 for my hubby. These squares are perfect finger desserts but if you don’t let them sit you’ll need a fork, like me.

Strawberry Rhubarb Bars

Vegan, gluten-free, nut-free, soy-free, refined sugar-free
Servings: 12 bars

Crust and Topping Ingredients:

Strawberry Rhubarb BarsStrawberry Rhubarb BarsStrawberry Rhubarb Bars


  1. Preheat oven to 350F
  2. Combine ingredients in food processor and pulse until combined
  3. Line a 9×9 pan with parchment paper
  4. Spoon the combined mixture into the pan, except for 1/2 to use for the topping
  5. Press mixture into pan
  6. Spread 2 cups of Strawberry Rhubarb Jam (see recipe below) on top of crust
  7. Top with fresh strawberries and remaining flour and oats mixture
  8. Bake in oven 25-28 minutes
  9. Allow to cool for 30 minutes on wire rack. Store in closed container or covered in the refrigerator

Strawberry Rhubarb Jam Ingredients:

  • 2 cups fresh, sliced strawberries
  • 1 cup fresh rhubarb sliced into 1/2″ pieces
  • 1 tbsp chia seeds
  • 3 tbsp coconut sugar
  • 1/3 cup water


  1. Combine ingredients, except water in a 3 quart sauce pan and mash with a fork
  2. Add water and bring to low boil and stir
  3. Bring heat to low, cook for 15 minutes
  4. Allow mixture to cool for 20 minutes
  5. Add mixture into blender cup and roughly blend
  6. Refrigerate leftovers in a sealed jar
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