Strawberry-Rhubarb and Cream Bars

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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.

• ¼ 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.

Strawberry-Rhubarb and Cream Bars

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• Author: easysweetmeal
• Total Time: 1 hour 10 minutes
• Yield: 12–16 bars 1x

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Description

Strawberry-Rhubarb Cream Bars – A buttery shortbread crust layered with sweet-tart strawberry-rhubarb filling and velvety vanilla custard. The perfect refreshing dessert for spring and summer

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour

• ½ cup powdered sugar

• 1 cup unsalted butter, softened

• 1 ½ cups fresh rhubarb, diced

• 1 ½ cups fresh strawberries, chopped

• 1 cup granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup heavy cream

• ¼ teaspoon salt

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Instructions

1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C).

• Grease a 9×13-inch baking pan and set aside.

2. Make the Shortbread Crust:

1. In a medium bowl, whisk together flour and powdered sugar.

2. Cut in the softened butter using a pastry cutter or your fingers until the texture resembles coarse crumbs.

3. Press the mixture evenly into the prepared pan.

4. Bake for 15–18 minutes, or until lightly golden.

5. Remove from the oven and set aside.

3. Prepare the Fruit Layer:

• In a bowl, toss together:

  • Diced rhubarb

  • Chopped strawberries

  • Granulated sugar

  • Cornstarch

  • Lemon juice

• Stir well until the fruit is evenly coated.

4. Make the Cream Filling:

• In a separate bowl, whisk together:

  • Eggs

  • Vanilla extract

  • Heavy cream

  • Salt

• Mix until smooth and well blended.

5. Assemble the Bars:

1. Spread the fruit mixture evenly over the warm baked crust.

2. Pour the cream mixture over the fruit layer.

6. Bake:

• Return the pan to the oven and bake for 30–35 minutes, or until the top is lightly golden and the filling is set.

7. Cool and Slice:

• Allow the bars to cool completely in the pan.

• Once cooled, slice into squares or bars and serve.

Notes

• Rhubarb is naturally tart—don’t skip the sugar or the balance will be off.

• This recipe is great for potlucks and can easily be doubled for a crowd.

• You can also serve warm with a scoop of ice cream for a more indulgent twist.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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