Strawberry Rhubarb Cake Bars
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Bring a taste of summer to your table with Strawberry Rhubarb Cake Bars. This recipe is simple to make, uses everyday ingredients, and offers a delightful blend of sweet and tart flavors. Whether for a party or a family dessert, these cake bars are a must-try!
There’s something magical about the combination of strawberries and rhubarb. This classic duo never fails to create a dessert that’s both refreshing and comforting. Personally, it’s a combination I grew up on. One bite and I’m transported back to my grandma’s kitchen.
Today, I’m excited to share my recipe for Strawberry Rhubarb Cake Bars. These bars are not only a delight to eat but also incredibly easy to make with simple, everyday ingredients.
When a tender, moist cake base and a crunchy crumb topping are paired with sweet and tart strawberry rhubarb, each bite is a delightful mix of flavors and textures that will have you reaching for another.
Why You’ll Enjoy This Recipe
- The combination of strawberries and rhubarb is a timeless classic that never disappoints. The sweet and tart flavors meld together beautifully, creating a dessert that’s both refreshing and satisfying. It’s a perfect treat for any occasion, bringing a touch of summer to your table all year round.
- These cake bars are incredibly easy to make with simple, everyday ingredients. You can whip these up quickly, making them a go-to recipe for last-minute gatherings or when you want a sweet treat without much fuss.
- Ideal for potlucks and get-togethers, these bars are sturdy enough to be held in your hand with just a napkin. This makes them perfect for outdoor events or casual parties where easy-to-eat desserts are a must. Plus, they look as good as they taste, making them a hit with guests.
- The cake is wonderfully moist, with a tender crumb that complements the juicy fruit topping and crunchy crumble. Each bite is a delightful mix of textures and flavors, ensuring these bars will be a crowd-pleaser every time.
Looking for more rhubarb-based recipes? You’ve come to the right place. With a large rhubarb plant growing in my backyard, I have many recipes to share. Check out this collection of my favorite rhubarb recipes.
Ingredients
Let’s get into the kitchen and gather all the ingredients needed to make these Strawberry Rhubarb Cake Bars. Here’s what you will need:
- Rhubarb: Fresh rhubarb brings a delightful tartness to the cake, perfectly balancing the sweetness of the strawberries.
- Strawberries: Juicy and sweet, strawberries add a burst of summer flavor and a beautiful color to the cake.
- Granulated Sugar: It’s essential for sweetening the fruit mixture and the cake batter, providing just the right amount of sweetness.
- Lemon Juice: Adds a bright, tangy flavor that enhances the tartness of the rhubarb and complements the sweetness of the strawberries.
- Unsalted Butter: Softened butter helps create a rich and tender crumb in the cake and forms the base of the crumb topping.
- Lemon Zest: Adds a fragrant citrus note that brightens the overall flavor of the cake.
- Vanilla Extract: Adds a warm, sweet aroma and depth of flavor to the cake batter.
- Eggs: They help bind the ingredients together, providing structure and moisture to the cake.
- All-Purpose Flour: It’s the main structure for the cake and the crumb topping, giving them their perfect texture.
- Kosher Salt: Enhances the flavors in the cake and the topping, balancing the sweetness.
- Ground Ginger: Adds a subtle warmth and spice that pairs wonderfully with the fruit.
- Sour Cream: Contributes to the moistness and tenderness of the cake, adding a slight tang that enhances the overall flavor. It’s my secret weapon for a moist cake.
- Brown Sugar: Used in the crumb topping, it adds a deeper, caramel-like sweetness and contributes to the topping’s crunch.
- Ground Cinnamon: Adds a warm, comforting spice to the crumb topping, making it extra flavorful.
How To Make
Okay, we’re ready to bake. I can’t wait to whip up these Strawberry Rhubarb Cake Bars. Let’s get to it! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Begin by preheating your oven to 350 degrees F. Grease a 9×13-inch baking pan with baking spray and then line the bottom with parchment paper, extending it up the sides. Set aside.
- In a bowl, mix together the rhubarb, strawberries, lemon juice, and 2/3 cup of sugar. Set aside.
- In a separate bowl, beat the butter, remaining sugar, lemon zest, and vanilla with an electric mixer until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
- In another bowl, whisk together the flour, baking powder, salt, and ground ginger.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start with half of the dry ingredients, then half of the sour cream, another half of the dry ingredients, and the remaining sour cream. Mix until just combined after each addition. Spread the batter evenly in the prepared pan.
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- Pour the strawberry rhubarb mixture over the batter, spreading it into an even layer.
- For the crumb topping, whisk together the flour, brown sugar, salt, and cinnamon. Stir in the melted butter with a fork until crumbs form. Sprinkle evenly over the rhubarb layer.
- Bake in the preheated oven for 50 to 60 minutes or until a toothpick comes out clean. Cool completely in the pan on a wire rack.
- Use the parchment paper to lift the cake out of the pan. Cut into squares, serve, and enjoy.
And that’s a wrap on these Strawberry Rhubarb Cake Bars. I dare you to just have one. Ha!
And once you’re done with these, be sure to check out my Strawberry Rhubarb Pie Bars. They are pretty spectacular too!
Frequently Asked Questions
Can I use frozen strawberries and rhubarb?
Yes, you can use frozen strawberries and rhubarb if fresh is unavailable. Just make sure to thaw them and drain any excess liquid before using them in the recipe to avoid making the batter too wet.
How should I store the Strawberry Rhubarb Cake Bars?
These cake bars can be stored at room temperature in an airtight container for up to three days. If you want the bars to last longer, you can refrigerate them for up to a week. They also freeze well, so you can enjoy them later by simply thawing them at room temperature.
Can I use a different fruit combination?
Yes, this recipe is quite versatile. You can experiment with different fruit combinations like raspberry-peach or blueberry-lemon. Just keep the overall quantity of fruit the same to maintain the balance of ingredients.
What’s the best way to serve these cake bars?
These cake bars are delicious just as they are, but you can elevate them by serving them with a dollop of whipped cream or a scoop of vanilla ice cream. This makes them perfect for casual gatherings and more formal occasions.
More Rhubarb I Know You’ll Enjoy
- Strawberry Rhubarb Coffee Cake
- Homemade Rhubarb and Ginger Vodka
- Strawberry Rhubarb Crumble Pie
- The Best Rhubarb Muffins
- Homemade Rhubarb Cobbler
I hope you enjoy making and sharing these Strawberry Rhubarb Cake Bars as much as I do. If you try this recipe, I’d love to hear how it turned out. Be sure to stop back and leave a comment and a 5-star rating below. I’d appreciate it!
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Strawberry Rhubarb Cake Bars
Ingredients
Cake:
- 2 cups chopped rhubarb
- 1½ cup chopped strawberries
- 1 1/3 cup granulated sugar divided
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter softened
- 1/2 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 2 large eggs
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/2 cup sour cream
Crumble Topping:
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
Instructions
- Begin by preheating your oven to 350 degrees F. Grease a 9×13-inch baking pan with baking spray and then line the bottom with parchment paper, extending it up the sides. Set aside.
- In a bowl, mix together the rhubarb, strawberries, lemon juice, and 2/3 cup of sugar. Set aside.
- In a separate bowl, beat the butter, remaining sugar, lemon zest, and vanilla with an electric mixer until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
- In another bowl, whisk together the flour, baking powder, salt, and ground ginger.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start with half of the dry ingredients, then half the sour cream, another half of the dry ingredients, and the remaining sour cream. Mix until just combined after each addition. Spread the batter evenly in the prepared pan.
- Pour the strawberry rhubarb mixture over the batter, spreading it into an even layer.
- For the crumb topping, whisk together the flour, brown sugar, salt, and cinnamon. Stir in the melted butter with a fork until crumbs form. Sprinkle evenly over the rhubarb layer.
- Bake in the preheated oven for 50 to 60 minutes or until a toothpick comes out clean. Cool completely in the pan on a wire rack.
- Use the parchment paper to lift the cake out of the pan. Cut into squares, serve, and enjoy.