Inspired by our love of lemon squares, we developed this healthy strawberry-rhubarb squares recipe. We slashed the butter in the shortbread crust for these strawberry-rhubarb bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check. Source: EatingWell Magazine, March/April 2013

EatingWell Test Kitchen




Instructions Checklist
  • Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray.

  • To prepare crust: Combine flour, confectioners' sugar, cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake until just barely beginning to brown around the edges, 15 to 20 minutes.

  • To prepare filling: Meanwhile, combine strawberries, rhubarb and water in a medium saucepan. Cook over high heat, stirring frequently, until the fruit is very soft and mostly broken down, 4 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Pour the strained juice into a glass measuring cup. You need 1 cup strained juice; remove any extra or add a little water if you are short. Stir lemon (or lime) juice into the strained fruit juice.

  • Whisk granulated sugar, cornstarch and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in the juice mixture. Pour the filling over the crust.

  • Bake until just set, 15 to 20 minutes. (The center should still be a little jiggly--it will firm up as it cools.)

  • Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with fresh strawberries and dust with confectioners' sugar, if desired, just before serving.


Make Ahead Tip: Cover and store at room temperature for up to 1 day.

Nutrition Facts

204 calories; 8.4 g total fat; 2.3 g saturated fat; 48 mg cholesterol; 115 mg sodium. 135 mg potassium; 29.7 g carbohydrates; 2.3 g fiber; 13 g sugar; 3.6 g protein; 163 IU vitamin a iu; 18 mg vitamin c; 14 mcg folate; 29 mg calcium; 2 mg iron; 8 mg magnesium; 12 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
Tasted chalky like medicine. Might be all the cornstarch in the recipe? Also hated to throw out so much of the fruit. Read More
Rating: 4 stars
Yummy. I made my own shortbread crust. The combination of rhubarb and strawberry was wonderful. Instead of cooking in water I cooked in lemon-lime juice. I ground the fruit and juices up into a puree. I added a bit more sugar. Just delicious! Cons: Shame to discard fruit so I didn't. Read More
Rating: 3 stars
What should I do with the cooked fruit?! Anyone know? I also made it vegan by using flax eggs... its still in the oven so hopefully it works out Read More