Strawberry Rhubarb Bars combine tangy rhubarb and sweet strawberries between a crisp, buttery crust and a creamy topping. This recipe celebrates the classic spring pairing of strawberries and rhubarb, making it a favorite for seasonal gatherings. With a tender shortbread base, a fruit-forward filling, and a smooth cream cheese topping, these bars are ideal for potlucks, family dinners, or a simple weekend treat.
Strawberry Rhubarb Bars
I love the strawberry-rhubarb combination in spring. We make a batch of homemade strawberry rhubarb jam most years that never seems to last long — the whole house goes a little jam-crazy. Even though rhubarb has always been available where I grew up, for a long time it showed up mostly in preserves. These bars are a fresh way to enjoy seasonal rhubarb alongside ripe strawberries.
Strawberry Rhubarb Bars feature a shortbread-style crust, a baked fruit custard filling studded with rhubarb and strawberries, and a light cream cheese topping. The contrasts of texture and flavor — crunchy crust, tender fruit, and smooth topping — make them a crowd-pleasing dessert that highlights spring and early-summer fruit at its best.
Why you’ll love it!
- Balanced sweet and tart flavors: Strawberries and rhubarb play beautifully together, balancing sweetness with bright acidity.
- Rich, creamy topping: The cream cheese layer adds a luscious finish that complements the fruit.
- Simple technique: Everyday ingredients and straightforward steps make this accessible for home bakers.
- Great for gatherings: Bars are easy to slice and serve at potlucks or family meals.
- Seasonal showcase: A perfect way to enjoy fresh rhubarb and strawberries when they’re at their peak.
Try our Homemade Hostess Cupcakes!
Recipe Shopping List
Before you bake, check your pantry for these basics. For exact amounts, see the ingredient list later in the recipe card.
- All-purpose flour
- Salted butter
- Granulated sugar
- Diced rhubarb (fresh is best)
- Chopped strawberries
- Milk
- Large eggs
- Powdered sugar
- Cream cheese, softened
- Heavy whipping cream
- Vanilla extract
Have some Strawberry Shortcake!
How To Make This Recipe
This recipe is baked twice: first to set and lightly brown the crust, then again after the filling is added. A few simple tips will help you get the best results:
- Bring the cream cheese to room temperature so the topping blends smooth and lump-free.
- Don’t over-bake the crust during the first bake; it will go back in the oven with the filling.
- Cool the bars completely before spreading the cream cheese topping so it stays stable and silky.
These bars are built on a shortbread crust, which stays crisp while the fruit bakes into a tender custard-like layer.
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Combine 1 1/2 cups flour, 1/2 cup salted butter, and 1/2 cup granulated sugar until the mixture resembles coarse crumbs. Press evenly into a prepared 9×13-inch pan. Bake for 15 minutes, then remove and let cool for 15 minutes.
- Make the filling: In a bowl, stir together 4 cups diced rhubarb, 1 cup chopped strawberries, 1/3 cup flour, 1 1/2 cups sugar, 1 1/2 cups milk, and 3 large eggs. Pour the mixture over the cooled crust and bake for 40 minutes at 350°F. Remove and let cool completely.
- Prepare the topping: Beat 3/4 cup powdered sugar with 8 ounces softened cream cheese, 2 cups heavy whipping cream, and 1/2 teaspoon vanilla until smooth and slightly thickened. Spread the topping over the cooled fruit layer.
- Chill: Refrigerate the bars for several hours (about 4 hours or overnight) to allow the topping to set and flavors to meld.
- Serve: Cut into bars and serve chilled. Enjoy the balanced tartness of the rhubarb with the sweet strawberries and creamy topping.
Have a Strawberry Lemon Drop!
Recipe FAQ
Store the bars in an airtight container in the refrigerator for up to five days to keep them fresh.
Reheating is not recommended because it can soften the cream topping. Serve them chilled for the best texture and flavor.
Yes. You can make the bars a day or two ahead and refrigerate them until serving; chilling actually helps the topping set.
Try swapping strawberries for raspberries or blueberries for a different berry flavor. For a dairy-free topping, use coconut cream and a dairy-free cream cheese alternative.
Strawberry White Wine Spritzer
More Dessert Recipes
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Summer Berry Crisp -
Summer Fruit Trifle
-
Traeger Banana Cake
More Desserts To Try
- Traeger Banana Cake
- Butterfinger Fluff Pie
- Banana Coffee Cake
- Chocolate Chip Cookies
If you enjoy rhubarb desserts, try the magic rhubarb cake for another easy, fruit-forward treat.
Pin For Later
Strawberry Rhubarb Bars
These fruit-filled bars are packed with spring flavor and topped with a sweet cream cheese layer that will have you reaching for seconds.
15 minutes
55 minutes
4 hours
5 hours 10 minutes
Ingredients
Crust
- 1 ½ cups all-purpose flour
- ½ cup salted butter
- ½ cup granulated sugar
Filling
- 4 cups diced rhubarb
- 1 cup chopped strawberries
- ⅓ cup all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ cups milk
- 3 large eggs
Topping
- ¾ cup powdered sugar
- 8 ounces cream cheese, softened
- 2 cups heavy whipping cream
- ½ teaspoon vanilla
Instructions
Crust:
- Preheat oven to 350°F. Combine the flour, ½ cup butter, and ½ cup sugar until blended. Press into a prepared 9×13 pan. Bake 15 minutes, then cool 15 minutes.
Filling:
- Mix the filling ingredients and pour over the crust. Bake 40 minutes at 350°F. Remove and cool completely.
Topping:
- Beat powdered sugar, softened cream cheese, heavy whipping cream, and vanilla until smooth. Spread over the cooled fruit layer. Keep chilled until serving.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 541
Total Fat: 31g
Saturated Fat: 19g
Trans Fat: 1g
Cholesterol: 133mg
Sodium: 167mg
Carbohydrates: 61g
Fiber: 2g
Sugar: 43g
Protein: 7g
Nutrition data is an estimate. For medical tracking, consult a trusted source.
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