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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013




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

203.8 calories; protein 3.6g 7% DV; carbohydrates 29.7g 10% DV; exchange other carbs 2; dietary fiber 2.3g 9% DV; sugars 13.4g; fat 8.4g 13% DV; saturated fat 2.3g 12% DV; cholesterol 48.1mg 16% DV; vitamin a iu 162.8IU 3% DV; vitamin c 17.8mg 30% DV; folate 13.5mcg 3% DV; calcium 29.3mg 3% DV; iron 2.2mg 12% DV; magnesium 7.6mg 3% DV; potassium 135.2mg 4% DV; sodium 115mg 5% DV; thiaminmg 2% DV; added sugar 12g.

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