Strawberry Rhubarb Pie Bars

These delightful pie bars combine the sweetness of strawberries with the tanginess of rhubarb, offering a delicious, healthy dessert that’s perfect for family gatherings and meal prep.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 9 bars

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the filling

2 cups strawberries, chopped Provides natural sweetness and antioxidants.
1 cup rhubarb, chopped Adds a refreshing tartness with fiber.
½ cup granulated sugar Can reduce for a less sweet bar.

For the crust

1 cup all-purpose flour The base for the buttery crust.
½ cup rolled oats Offers texture and heartiness.
½ cup brown sugar Natural sweetener, can substitute with coconut sugar.
¼ cup butter, melted Keeps the crust rich and moist.
½ teaspoon cinnamon Enhances and deepens the flavor.
½ teaspoon salt Balances sweetness and enhances flavors.

For flavor

½ teaspoon vanilla extract Adds aromatic depth.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, combine the strawberries and rhubarb with half the granulated sugar. Let sit for about 15 minutes.
In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until it resembles a crumbly texture.

Baking

Press half the mixture into the bottom of a greased 9x9-inch baking dish. Bake for 15 minutes or until slightly golden.
Spread the strawberry and rhubarb mixture evenly over the baked crust.
Sprinkle the remaining crumb mixture over the fruit filling. Bake for an additional 20-25 minutes until the topping is golden brown.

Cooling

Let the bars cool completely in the dish before cutting into squares.

Notes

Store leftovers in an airtight container for up to four days; freeze for up to three months. Enjoy warm or chilled, optionally with vanilla ice cream or whipped cream.