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.
