Description
These Strawberry Rhubarb Cookie Bars are a buttery, crumbly dessert featuring a tender crust sandwiching a juicy, tangy strawberry and rhubarb filling—perfect for spring and summer treats.
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
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and mix well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the base layer.
- Evenly sprinkle chopped rhubarb and strawberries over the base layer.
- Crumble the remaining dough evenly over the fruit to create the topping.
- Bake for 40–45 minutes, until the top is golden brown and the fruit is bubbly.
- Allow the bars to cool completely before slicing into 12 bars.
Notes
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking mix.
You can add raspberries or blueberries with the strawberries for extra color and flavor.
Mix in 1 tsp lemon zest to the fruit for a citrus twist.
Chopped almonds or walnuts can be added to the dough topping for a nutty flavor.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze bars wrapped tightly for up to 2 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
