Name: Strawberry Rhubarb Cookie Bars
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups chopped fresh rhubarb; 1 1/2 cups chopped fresh strawberries

These Strawberry Rhubarb Cookie Bars are the ultimate spring-to-summer treat, offering the perfect balance of sweetness and tang. With a buttery, crumbly crust sandwiching juicy fruit, every bite is comforting and nostalgic. I love how these bars highlight the seasonal flavors of fresh rhubarb and strawberries, making them a crowd-pleasing dessert for picnics, potlucks, or a simple afternoon indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups chopped fresh rhubarb

1 1/2 cups chopped fresh strawberries

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan. I also line it with parchment paper for easy removal.

In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

I beat in the eggs one at a time, then add in the vanilla extract.

In another bowl, I whisk together the flour, baking powder, and salt. I gradually add this dry mix into the wet ingredients, stirring until just combined.

I press about two-thirds of the dough evenly into the bottom of the prepared pan to form a base layer.

Then, I sprinkle the chopped rhubarb and strawberries evenly over the base.

I crumble the remaining dough over the fruit to create that irresistible golden topping.

I bake the bars for 40–45 minutes, until the top is golden brown and the fruit is bubbly.

Once baked, I let the bars cool completely before slicing them.

Servings and timing

This recipe makes 12 delicious bars.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories per Serving: 280 kcal

Variations

Sometimes I like to switch things up by mixing in a handful of raspberries or blueberries with the strawberries for added color and flavor. If I want an extra kick of citrus, I’ll stir a teaspoon of lemon zest into the fruit filling. For a nutty twist, chopped almonds or walnuts can be added to the dough topping. If I need a gluten-free version, I just swap the flour with my favorite 1:1 gluten-free baking mix.

Storage/Reheating

I keep leftover bars in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. If I want to enjoy them warm, I simply pop a bar in the microwave for about 10–15 seconds. They also freeze well—just wrap each bar tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. I thaw them at room temperature or gently warm them in the oven.

FAQs

How do I know when the bars are done baking?

I look for a golden-brown top and bubbling fruit filling. If the center still looks wet, I let it bake for another few minutes while keeping a close eye on it.

Can I use frozen fruit instead of fresh?

Yes, I’ve used frozen strawberries and rhubarb before. I just make sure to thaw and drain them well to avoid excess moisture in the bars.

What if I don’t have rhubarb?

If I’m out of rhubarb, I’ll substitute it with an equal amount of chopped apples or more strawberries for a sweeter bar, though I do miss the tartness rhubarb adds.

Can I make these bars ahead of time?

Absolutely. I often bake them a day in advance and store them in the fridge. They actually slice better once fully cooled and set.

How can I make the crust even crispier?

For a slightly crisper crust, I sometimes bake the base layer for about 10 minutes before adding the fruit and topping, then finish baking as usual.

Conclusion

These Strawberry Rhubarb Cookie Bars are everything I want in a homemade dessert: easy to make, full of vibrant fruit flavor, and comforting in every bite. Whether I’m baking for a group or just treating myself, they always bring a touch of sunshine to the table.