Photo: Helen Dujardin; Styling: Kay Clarke
Prep Time
5 Mins
Bake Time
55 Mins
Yields 9 bars (serving size: 1 bar)

How to Make It

Step 1

Preheat oven to 375°F. Line an 8-inch square pan with foil, leaving a 2-inch overhang on 2 sides. Mist with cooking spray.

Step 2

Make crumb mixture: Using an electric mixer on medium-low speed, combine butter, flour, salt, vanilla and 1 cup sugar until mixture resembles coarse crumbs. Spread 1/2 of mixture evenly over bottom of prepared pan and press down.

Step 3

Make filling: Combine rhubarb, strawberries, lemon juice, cornstarch and remaining 1/4 cup sugar in a large bowl. Spread evenly over crust in pan. Sprinkle remaining crumb mixture over fruit. Bake until bubbly and browned, 45 to 55 minutes. Let pan cool completely on a wire rack.

Step 4

Using foil overhang, carefully lift bars out, peel back foil and cut into 9 squares. Serve at room temperature.

Ratings & Reviews


June 13, 2016
I love these bars and have made them multiple times. Everyone gobbles them right up. I must respectfully disagree with the review that says there is too much crumb mixture; it seems to be the perfect amount to me. The only thing I have changed is that I do not line the pan with foil - it causes more trouble than it's worth, and the bars come out just fine as long as you grease the pan.

Good but could be better

June 07, 2016
This has too much of the crumb mixture and not enough filling. Next time I will decrease the crumb mixture by about 25% and increase the filling a little.