Delightful Strawberry-Rhubarb Streusel Bars: A Perfect Spring Dessert

Introduction

When I first tasted Strawberry-Rhubarb Streusel Bars, I knew they’d become my go-to spring dessert. The bright sweetness of strawberries merges beautifully with the tangy zip of rhubarb, all nestled beneath a golden, buttery crumb topping. Whether you’re hosting a backyard brunch or craving a nostalgic treat, these bars deliver on flavor and simplicity.

Every bite of Strawberry-Rhubarb Streusel Bars evokes memories of warm afternoons and family gatherings in the U.S. My grandmother used to make rhubarb pies, and this riff on her classic recipe brings that comforting nostalgia into an easy bar form. Perfect for potlucks, picnics, or just a sweet pick-me-up, these bars showcase seasonal produce in a format that’s as portable as it is delicious.

Why You’ll Love These Strawberry-Rhubarb Streusel Bars

• Bursting with seasonal flavor: Strawberry-Rhubarb Streusel Bars blend bright berries and rhubarb for a dynamic sweet-tart profile that sings of spring.
• Buttery, crumbly streusel topping: The tender, melt-in-your-mouth streusel adds texture and richness, making every bite irresistibly crunchy.
• Make-ahead convenience: You can prep the crust and streusel in advance, then assemble and bake when you’re ready ideal for busy home cooks.
• Family-friendly and crowd-pleasing: Kids and adults alike adore these bars; they’re easier to eat than a pie and perfect for potluck contributions.
• Customizable to your taste: Swap berries, add spices, or layer in nuts there are countless ways to make Strawberry-Rhubarb Streusel Bars uniquely yours.

Ingredients for Strawberry-Rhubarb Streusel Bars

Tips/Substitutions: Use high-quality cold butter for the flakiest streusel; organic rhubarb enhances the bright flavor; canned lemon juice works in a pinch.

• 6 ounces (1 1/2 cups) strawberries, hulled and thinly sliced
• 8 ounces (2 cups) rhubarb, cut into roughly 1/3-inch-thick pieces
• 1 cup turbinado sugar, divided (plus a little extra for sprinkling)
• 1 tablespoon lemon juice
• 2 3/4 cups (12 1/3 ounces) all-purpose flour, divided
• 6 ounces (12 tablespoons) cold, unsalted butter
• 2 ounces cream cheese
• 1/2 teaspoon salt
• 1 large egg
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract

Step-by-Step Instructions for Strawberry-Rhubarb Streusel Bars

These step-by-step instructions will guide you through creating perfect Strawberry-Rhubarb Streusel Bars with ease.

1. Preheat and prep the pan.
   Preheat your oven to 350°F (175°C) and position the rack in the center. Generously grease an 8-inch square baking dish with nonstick spray, then line it with parchment paper. This double layer makes lifting the bars out a breeze once they’ve cooled.
2. Mac­er­ate the fruit.
   In a large mixing bowl, toss the sliced strawberries, rhubarb, lemon juice, and ¼ cup of the turbinado sugar. Let the mixture sit at room temperature for 10–15 minutes to draw out the juices. Test Kitchen Tip: Macerating softens the fruit and intensifies its natural flavors.
3. Make the crumb base and topping.
   Into a food processor, pulse 2½ cups of the flour, cold butter chunks, cream cheese, salt, and the remaining ¾ cup sugar. Process until you have a moist, crumbly mixture with no large butter chunks. Reserve 1⅔ cups of this mixture in a separate bowl to use as the streusel topping.
4. Form the dough.
   To the remaining crumbs in the processor, add the extra ¼ cup flour, egg, baking powder, and vanilla. Pulse until the dough just comes together—avoid overmixing to keep the crust tender. Editor’s Note: The dough should press easily without sticking to your hands.
5. Press and par-bake the crust.
   Transfer the dough to your prepared pan and press it evenly into the bottom using dampened fingertips. Aim for a uniform thickness so the bars bake evenly. Bake for 10 minutes or until the crust just begins to puff and set.
6. Drain excess fruit liquid.
   While the crust bakes, strain the macerated fruit through a fine-mesh sieve into a small bowl. This prevents a soggy crust and concentrates the fruit flavor.
7. Layer the fruit.
   Evenly spread the drained strawberries and rhubarb over the hot crust. Use a spatula to distribute any accumulated juices sparingly for extra flavor without excess moisture.
8. Add the streusel topping.
   Sprinkle the reserved crumb mixture over the fruit layer, pressing lightly so it adheres. Finish with a light dusting of extra turbinado sugar for sparkle and crunch.
9. Bake until golden.
   Return the pan to the oven and bake for 40–50 minutes, or until the topping turns a deep golden brown. Rotate the pan halfway through to ensure even browning.
10. Cool and slice.
    Let the bars cool in the pan for at least 20 minutes. Use the parchment overhang to lift them out, then transfer to a cutting board. Slice into 16 uniform squares for perfect portion control.

Recipe Variations for Strawberry-Rhubarb Streusel Bars

• Berry swap: Replace strawberries with blueberries or raspberries for a mono-berry version.
• Gluten-free option: Use a 1:1 gluten-free baking flour in place of the all-purpose flour.
• Nutty crunch: Stir ½ cup chopped almonds or pecans into the streusel for extra texture.
• Spiced twist: Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the streusel mixture.

Serving Suggestions for Strawberry-Rhubarb Streusel Bars

1. With whipped cream or ice cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream balances the tangy fruit and adds creaminess.
2. Brunch platter star: Arrange bars alongside scrambled eggs and coffee cake for a memorable Mother’s Day or Easter brunch spread.
3. Tea-time treat: Serve mini bars alongside herbal tea (like chamomile or mint) for an elegant afternoon break.

Storage & Leftover Tips for Strawberry-Rhubarb Streusel Bars

Store cooled bars in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. To freeze, wrap individual bars in plastic wrap and place in a freezer bag thaw overnight in the fridge. Reheat gently in a 300°F oven for 5–7 minutes to revive the crisp topping, or enjoy chilled for a refreshing snack.

FAQ

How should I store Strawberry-Rhubarb Streusel Bars?
Keep the bars in a sealed container at room temperature for short-term storage (up to 2 days) or in the refrigerator for up to 5 days. For longer storage, freeze wrapped bars for up to 3 months, then thaw in the fridge overnight.

Conclusion & Call to Action

Whether you’re baking Strawberry-Rhubarb Streusel Bars for a festive gathering or simply indulging your sweet tooth, this recipe delivers on both flavor and nostalgia. The harmony of juicy fruit and buttery streusel is sure to make these bars a repeat favorite in your recipe rotation.

I’d love to hear how your bars turn out drop a comment below, rate the recipe, or share your variations on social media! If you tried this recipe, tag your photos with #SpringBaking or mention us on Instagram to be featured. Happy baking!

Print Recipe

Strawberry-Rhubarb Streusel Bars

A delicious dessert bar combining strawberries and rhubarb with a crumbly streusel topping.

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 16

Ingredients

Filling

• 6 oz strawberries, hulled and thinly sliced
• 8 oz rhubarb, cut into roughly 1/3-inch-thick pieces
• 1 cup turbinado sugar, divided (plus a little extra for sprinkling)
• 1 tbsp lemon juice

Crust and Topping

• 2 3/4 cups all-purpose flour, divided
• 6 oz cold, unsalted butter
• 2 oz cream cheese
• 1/2 tsp salt
• 1 large egg
• 1/2 tsp baking powder
• 1 tsp vanilla extract

Instructions

Preparation

• Start by preheating your oven to 350°F. Grease an 8-inch square baking dish with nonstick spray. Line the dish with parchment paper and spray it again.
• In a large bowl, mix the sliced strawberries, rhubarb, lemon juice, and 1/4 cup of turbinado sugar. Let this mixture sit so the fruits can release their juices while you prepare the crust and streusel.
• In a food processor, combine 2 1/2 cups of flour with the cold butter cut into five chunks, cream cheese, salt, and the remaining 3/4 cup of sugar. Pulse the ingredients until they form a moist, crumbly texture without any big chunks of butter.
• Set aside 1 2/3 cups of this crumbly mix for the streusel topping.
• To the remaining mixture in the food processor, add the extra 1/4 cup of flour, egg, baking powder, and vanilla. Pulse just until the dough begins to form.
• Press this dough evenly into the prepared pan; damp hands can help with this. Bake for 10 minutes or until it slightly puffs up.
• Strain the fruit mixture to remove excess liquid. Spread the fruit evenly over the baked crust. Then, add the reserved streusel topping on top of the fruit and sprinkle with some extra turbinado sugar. Bake again for 40 to 50 minutes until the topping turns golden brown.
• Allow the bars to cool for 20 minutes before using the parchment to lift them out of the pan. Cut into 16 squares and store in an airtight container for up to 5 days.

Notes

You can substitute blueberries or raspberries (fresh or frozen) for the strawberries, or increase the amount of rhubarb to 14 ounces (3 1/2 cups) while omitting the strawberries altogether.