Strawberry-Rhubarb Fruit Bars

Strawberry-Rhubarb Fruit Bars

4 Reviews
From the EatingWell Kitchen

Strawberry and rhubarb are a classic combination—try them in these easy-to-make fruit bars.

Ingredients 18 servings

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Original recipe yields 18 servings
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  • Crust
  • 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
  • ¾ cup whole-wheat pastry flour (see Note)
  • ¾ cup all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Fruit Filling
  • 3 cups diced strawberries (fresh or frozen), divided
  • 3 cups diced fresh rhubarb, divided
  • ¼ cup orange juice
  • ½ cup plus 2 tablespoons sugar
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract


  • Active

  • Ready In

  1. To prepare crust: Combine ¾ cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
  2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out ½ cup of the mixture and combine in a bowl with the remaining ¼ cup chopped nuts (or oats). Set aside for the topping.
  3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
  4. To prepare fruit filling & assemble bars: Combine 2 cups strawberries, 2 cups rhubarb, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 1 cup strawberries and 1 cup rhubarb and 1 teaspoon vanilla.
  5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
  6. Bake the bars for 15 minutes. Reduce oven temperature to 350 degrees and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1½ hours.
  • Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.
  • Note: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.

Nutrition information

  • Serving size: 1 bar
  • Per serving: 192 calories; 9 g fat(2 g sat); 2 g fiber; 26 g carbohydrates; 3 g protein; 32 mcg folate; 17 mg cholesterol; 15 g sugars; 13 g added sugars; 126 IU vitamin A; 20 mg vitamin C; 32 mg calcium; 1 mg iron; 71 mg sodium; 148 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 other carbohydrate, 2 fat

Reviews 4

July 02, 2018
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By: marianneread
The filling is delicious, but there there is too much flour and not enough butter (fat) to hold the crust/topping together. Both fell apart into a dry, sandy crumble. I'll save the recipe for the filling and use a different crust.
July 05, 2012
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By: EatingWell User
Amazing I love these bars! I made them with raspberry instead of rhubarb, because I couldn't find rhubarb. I also added a little more almond extract (on accident), and it made it taste like marzipan (which I love). The one piece of advice I can give is make to make the edge of the tart high and don't completely fill it up, because it overflows very easily and although it goes back own when it come out of the oven its very hard to get out/clean when it cools down. Pros: Amazing crust, Tasty, Sweet, Crumbly top Cons: Overflows easily
April 04, 2011
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By: boymom
Great Dessert bar I made these yesterday and we all love them. I used frozen fruit and didn't thaw/drain before heating so I ended up with a ton of filling and only used some. I had a pint leftover (great on oatmeal). I also made a bit more of the crumb for topping. They were AMAZING! My husband said "better than any cobbler you've ever made". Cons: a bit time consuming
March 24, 2011
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By: toofire
A total HIT! Just took mine out of the oven. They look delicious! I did tweek the recipe a bit to suit my kids. I used all whole wheat flour. I also added all the walnuts to the food processor...just so my kids will eat them and not have any
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