Strawberry-Rhubarb and Cream Bars

by Emily
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.

  • ÂĽ teaspoon salt
    Balances overall sweetness.

Strawberry-Rhubarb and Cream Bars

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 rosĂ©

  • 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.

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