Strawberry Rhubarb Dessert Bars

Total Time
Prep 30 mins
Cook 30 mins

I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
  2. Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
  3. Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
  4. Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
  5. Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
  6. Set aside 1 1/2 cups of crumb mixture.
  7. Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
  8. Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
  9. Cool completely (I pop pan in fridge for a bit if I'm short on time).
  10. Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.


Most Helpful

I've never been a huge fan of fruit desserts, but these are really good (I did have EXCELLENT strawberries and rhubarb, though -- crisp rhubarb and sweet and perfectly ripe berries from the farmers' market). I followed the recipe exactly. I lined my baking pan with tin foil, then pan sprayed it, and I was glad I did as the edges get quite sticky. I did add the lemon-based drizzle rather than the milk and felt it added exactly the right little extra. I will use my food processor rather than my hand mixer for the crust next time I make this -- the hand mixer just never quite seemed to get the crust perfectly crumbled for me. I will definitely be making this one again.

valereee May 30, 2012

This reeipe was easy and delicious to make. I used frozen rhubarb for this recipe and it turned out great!

Jeannine Z. May 28, 2015

I read some of the reviews below and decided to double the fruit part of this recipe. After I did that I thought oh boy I might have too much fruit for the dough. So I did 1/3 more of the dry ingredients except the brown sugar. It turned out fabulous. I would do this recipe again. thank you for the idea.

Annette S. June 29, 2014

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