Celebrate the best of spring and summer produce with these irresistible Strawberry-Rhubarb and Cream Bars. Featuring a buttery shortbread crust, a luscious fruit layer, and a smooth, custardy cream topping, these bars offer the perfect balance of sweet and tart in every bite. Ideal for brunches, potlucks, or a casual weeknight treat, this recipe is as easy to make as it is delicious.
Why You’ll Love This Recipe:
-
Seasonal flavors: Combines the tang of rhubarb with the sweetness of strawberries
-
Creamy custard finish: Silky smooth cream layer balances the fruit’s tartness
-
Buttery shortbread crust: Offers structure and richness
-
No special tools required: Simple ingredients and beginner-friendly instructions
Ingredients Breakdown:
For the Crust:
-
1 ½ cups all-purpose flour
Provides structure for the base. -
½ cup powdered sugar
Adds sweetness with a delicate texture. -
1 cup unsalted butter, softened
Creates a rich, tender shortbread crust.
For the Fruit Layer:
-
1 ½ cups fresh rhubarb, diced
Adds tartness and vibrant flavor. -
1 ½ cups fresh strawberries, chopped
Brings sweetness and classic summer appeal. -
1 cup granulated sugar
Balances the tart rhubarb. -
1 tablespoon cornstarch
Thickens the fruit mixture. -
1 tablespoon lemon juice
Enhances brightness and preserves color.
For the Cream Layer:
-
2 large eggs
Binds the filling and adds richness. -
1 teaspoon vanilla extract
Adds warm, sweet flavor. -
½ cup heavy cream
Lends a creamy, custard-like texture. -
ÂĽ teaspoon salt
Balances overall sweetness.
Tips and Tricks:
-
Use fresh rhubarb: Fresh rhubarb offers the best texture and tart flavor.
-
Chill before serving: For cleaner cuts and firmer texture, refrigerate before slicing.
-
Make ahead: These bars store well and taste even better the next day.
-
Add citrus zest: For extra brightness, mix in lemon or orange zest with the cream filling.
Variations and Customizations:
-
Gluten-free version: Substitute the flour with a gluten-free baking blend.
-
Berry medley: Use raspberries or blueberries along with strawberries for a twist.
-
Crumble topping: Sprinkle oat crumble on top before baking for added texture.
-
Coconut cream: Replace heavy cream with canned coconut milk for a dairy-free version.
Pairing Suggestions:
-
Beverages:
-
Iced herbal tea or lemonade
-
Chilled rosé
-
-
Other Treats:
-
Vanilla bean ice cream
-
Fresh fruit salad
-
Whipped topping for an extra touch of indulgence
-
Storage Instructions:
-
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
-
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
-
Best served cold or room temperature.
Popular Questions:
Can I use frozen fruit?
Yes, but thaw and drain well before using to avoid excess moisture in the filling.
What if I don’t have rhubarb?
Replace rhubarb with additional strawberries, raspberries, or even diced apples for a different flavor profile.
Is it okay to make this a day in advance?
Absolutely! These bars hold up well and develop even better flavor after chilling overnight.