Strawberry Rhubarb Crisp Bars

Strawberry Rhubarb Crisp Bars |

Good morning, friends!  I hope you all had a good week.  I am so happy to share these bars today because to tell you the truth, I wasn’t sure they were ever going to be making an appearance.  I believe it was some time on Tuesday that I contemplated naming them the “Bars that almost got thrown out the window!”  But thankfully, after numerous batches and testing God only knows how many, we have bars that are so good, the only place you’ll want to throw them is in your mouth!

I’ve come to the conclusion that when I have a new dessert in my head that I think will come together easy peasy – I somehow find a way to make it difficult.  Anyway, we learn by doing and I learned a lot this week!  Oh, before we get into these magical fruity bars, quick reminder about the giveaway going on from Vermont Creamery.  Today is the last day to enter so get on it!

So these bars – they start out with a brown sugar shortbread crust.  I’m telling you, this shortbread crust melts in your mouth! Next I topped it with a mixture of strawberry and rhubarb.  If you’re not a rhubarb fan you can use all strawberries, but try the rhubarb – trust me on this.  I added orange zest to the strawberry rhubarb mixture and it is the ingredient that gets the party started.  It’s one of those things that you don’t think is going to do much, but adds this wonderful brightness making the whole thing pop!

Finally you top the whole thing with a generous helping of crisp topping.  The brown sugar and oats create the perfect little blanket on top of all the seasonal fruit.  As it bakes, the strawberries and rhubarb roast and all their flavors really come out.  The crisp topping gets all golden and some of the juices from the fruit start to bubble up making it very hard to keep your hands off!

Strawberry Rhubarb Crisp Bars |

Make sure to let these cool completely before you cut them. I recommend refrigerating them over night – if you can wait that long!  Once you cut them up, you’ll notice a few of the berries have broken down, but there’s lots of chunks in there, and the beautiful pink color peeking between the layers is oh so pretty!  The different textures and flavors come together beautifully and the vanilla bean floating through is simply divine.  One bite and you’ll be smitten.

Strawberry Rhubarb Crisp Bars

Yield: 12-16, depending on how you cut them


    Brown Sugar Shortbread Base
  • 2 sticks unsalted butter, room temp
  • 3/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 cups AP flour
  • Crisp Topping
  • 1/2 cup AP flour
  • 3/4 cup brown sugar
  • 1/2 cup rolled oats
  • 1/2 teaspoon salt
  • 1/8 teaspoon teaspoon cinnamon
  • 3 ounces unsalted butter, cold & cubed
  • Strawberry Rhubarb Layer
  • 12 ounces strawberries, quartered
  • 12 ounces rhubarb, cut into 1/2 inch pieces
  • zest of 1 orange
  • 1 teaspoon vanilla bean paste
  • 2 Tablespoon sugar
  • 1/4 cup AP Flour


    Brown Sugar Shortbread Base
  1. Spray 9 x 13" pan with nonstick spray, line with parchment paper, and spray with nonstick again.
  2. Cream butter, sugar, and salt till light and fluffy.
  3. Add vanilla.
  4. Mix in flour till combined.
  5. Press dough into a pan and chill till firm.
  6. Bake at 325 degrees for 25 minutes rotating halfway through.
  7. Crisp Topping
  8. Pulse flour, brown sugar, salt and cinnamon in food processor just to combine.
  9. Add in cubed butter & pulse till butter resembles coarse cornmeal.
  10. Empty topping into bowl and mix in oats. Refrigerate till ready to use.
  11. Strawberry Rhubarb Layer - make this when you are ready to bake it, you don't want the fruit just hanging out!
  12. Cut rhubarb into 1/2 inch pieces & quarter strawberries.
  13. Toss cut up rhubarb & strawberries with orange zest, vanilla bean paste and sugar.
  14. Add flour and toss till everyone is coated.
  15. Assembly
  16. Preheat oven to 350 degrees.
  17. Place strawberry rhubarb mixture on top of cooled shortbread.
  18. Sprinkle 2 cups crisp topping evenly over strawberries.
  19. Bake at 350 degrees for 25-30 minutes.
  20. Allow to cool completely in pan. Refrigerate.


Make sure the shortbread is cold when it goes in the oven. Same goes for the crisp topping.

Prepare the strawberry rhubarb layer when you are ready to use it. You don't want it hanging out too long because the juices will start to release & this is one time we don't want that to happen.

Bars need to be completely cool before cutting. I recommend refrigerating over night for best results - if you can wait that long!

You can make crisp topping ahead of time and keep it in the freezer so you're prepped.

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20 Responses to “Strawberry Rhubarb Crisp Bars”

  1. 1
    Liz says:

    These look amazing! I can imagine making them with all sorts of berries and fruit. De DeEDe

  2. 2

    Oh yes…I’ll take, ummmm, all of them. :D

  3. 3

    I need these in my life asap

  4. 4

    Oh man these look so good.

  5. 5
    Terra says:

    I am in love!!! Those bars look soooooooo good!!! I am so excited I picked up all the delicious rhubarb the other day:-) Yum, Hugs, Terra

  6. 6

    Oh wow, these sound SO wonderful!

  7. 7

    Totally summer in a bar with these! They look perfect, Meghan!

  8. 8

    Beautiful bars, Meghan! What a labor of love, with all the wonderful directions for creating them! Thank you! Have a great weekend!

  9. 9

    What gorgeous bars those are! I love the combo of strawberry and rhubard. Perfect!

  10. 10
    sara says:

    Love! Found you on Pinterest and I’m loving this dessert…totally perfect for spring!

  11. 11
  12. 12

    I made pb&j bars this week with strawberry jam. They are just delicious. When I saw yours I had to check them out.

    Your photos are so much better than mine.

  13. 13
    Whitney M says:

    Hello! I had to tell you that these bars are amazing!! This was my first time making a crisp, and I knew I had to have a buttery shortbread base, so this recipe was perfect. I have to admit that I did not use rhubarb; instead I used extra strawberries because I had plenty that needed using. I’m sure that the rhubarb would make it even better. I can’t wait to share some of the crisp with my friends and coworkers tomorrow :) Great job!

  14. 14

    I am going to make this tomorrow. I will substitute so Strawberry Jello for some of the sugar and
    it will have a deeper Strawberry flavor. I have made pies this way before and can’t wait to try
    this recipe.

  15. 15

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  16. 16
  17. 17
    Deb says:

    Can you use frozen strawberries when making this dessert? I have fresh rhubarb, but the strawberry season is done and all I have if frozen strawberries.
    Thank You,

  18. 18

    […] Strawberry Rhubarb Crisp Bars  are one of those desserts that are fabulous whether you’re doing brunch or dinner.  They’re filled with juicy strawberries and rhubarb parked on top of the best brown sugar shortbread, all tucked under a blanket of crisp topping! […]

  19. 19

    […] Apparently I’m not the only one who’s rhubarb happy, because these Strawberry Rhubarb Crisp Bars are the most popular recipe right now!  I’m thrilled you guys are enjoying them, and […]

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    […] Strawberry Rhubarb Crisp Bars are a big time favorite in our house! has officially found their way into my heart! This is a winner for any get together, picnic, or […]

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