Strawberry Rhubarb Pie Bars
Buttery shortbread crust, jammy strawberry rhubarb filling, and a delicate crumb topping come together in these irresistible Strawberry Rhubarb Pie Bars. Every bite is the perfect balance of sweet, tart, and buttery, with a soft fruit filling nestled between two tender layers of pastry. Finished with a dusting of powdered sugar, these bars taste just like a slice of homemade pie—but they’re much easier to make and perfect for sharing.
Whether you’re baking for a picnic, summer gathering, or simply looking for a beautiful seasonal dessert, these bars are guaranteed to disappear fast.
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Why You’ll Love These Strawberry Rhubarb Pie Bars
- Buttery, melt-in-your-mouth pastry crust and topping
- Sweet strawberries perfectly balance tart rhubarb
- Thick, jammy filling that slices beautifully
- Easier than making a traditional pie
- Perfect for picnics, brunches, potlucks, and summer gatherings
- Great for making ahead since they slice even better once chilled
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Ingredients You’ll Need
These bars come together with simple pantry staples and fresh summer produce.
Fresh strawberries – The star of the filling, adding natural sweetness and beautiful color.
Fresh rhubarb – Brings the signature tart flavor that pairs perfectly with strawberries.
Granulated sugar – Sweetens both the buttery pastry and the fruit filling.
Cornstarch – Thickens the fruit juices into a rich, jammy layer.
Unsalted butter – Creates a rich, tender pastry that’s both crisp and buttery.
Egg – Gives the crust structure while keeping it soft and delicate.
Vanilla extract – Adds warmth and enhances every flavor.
Lemon zest – Brightens the filling with fresh citrus notes.
All-purpose flour – Forms the base of the pastry.
Baking powder – Gives the crust a light, tender texture.
Salt – Balances the sweetness and brings out the buttery flavor.
Powdered sugar – Optional, but highly recommended for a beautiful bakery-style finish.
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Tips for Perfect Pie Bars
- Cook the filling until it’s thick and jammy before assembling the bars.
- Let the bars cool completely before slicing for the cleanest layers.
- Chill them for an hour before cutting if you want perfectly sharp squares.
- Dust with powdered sugar just before serving so it stays fresh and pretty.
- Use fresh, ripe strawberries for the sweetest flavor.
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Variations
- Add fresh raspberries for extra berry flavor.
- Mix in a teaspoon of vanilla bean paste to the filling.
- Sprinkle coarse sugar over the top before baking for a little crunch.
- Serve warm with vanilla ice cream.
- Add a pinch of cinnamon or cardamom to the crust for a cozy twist.
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Frequently Asked Questions
Can I use frozen fruit?
Yes! Thaw and drain the fruit well before cooking the filling so the bars don’t become watery.
Do I have to refrigerate them?
Yes. Once cooled, refrigerate the bars to keep the filling fresh and firm.
Can I make these ahead?
Absolutely! They’re actually even better the next day after the filling has fully set.
Can I freeze them?
Yes. Freeze individual bars in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
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Storage
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the bars for up to 2 months. Separate layers with parchment paper and thaw overnight in the refrigerator.
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Strawberry Rhubarb Pie Bars
For the Strawberry Rhubarb Filling
- 1½ cups rhubarb, washed and cut into ¼-inch pieces
- 1 quart strawberries, washed, hulled, and quartered
- ½ cup granulated sugar
- 2 tablespoons cornstarch
For the Crust & Topping
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Zest of ½ lemon
- 2¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Optional
- Powdered sugar, for dusting
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Instructions
Make the Filling
In a medium saucepan over medium heat, combine the rhubarb, sugar, and cornstarch. Cook, stirring frequently, until the rhubarb begins to soften and break down, about 5 minutes.
Add the strawberries and lemon zest. Continue cooking for another 8–10 minutes, stirring occasionally, until the strawberries have softened and the mixture has thickened into a jam-like consistency.
Remove from the heat and allow the filling to cool slightly while preparing the crust.
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Make the Crust
Preheat the oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg, vanilla extract, and lemon zest until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Reserve about one-third of the dough for the topping.
Press the remaining dough evenly into the prepared baking pan.
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Assemble
Spread the cooled strawberry rhubarb filling evenly over the crust.
Using your hands, crumble or gently flatten small pieces of the reserved dough over the top, leaving some of the filling visible for a rustic pie-like appearance.
My babcia taught me a really easy trick by using a grater and grating your dough! I like to do it this way since it isn’t so messy and I love the way the end result comes out.
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Bake
Bake for 35–40 minutes, or until the topping is lightly golden and the filling is bubbling around the edges.
Allow the bars to cool completely in the pan before transferring to the refrigerator for at least 1 hour.
Lift the bars from the pan using the parchment paper and slice into squares.
Finish with a generous dusting of powdered sugar before serving.
Shop My Favorite Baking Essentials
If you’re making these Strawberry Rhubarb Pie Bars, I’ve rounded up some of my favorite pantry staples and baking tools that I use in my own kitchen. You’ll find ingredients like baking powder, vanilla, sugar, flour, and other pantry essentials all in one place.
🛒 Shop my favorite baking essentials here:
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