Strawberry Rhubarb Bars
Strawberry rhubarb bars are like a mouthful of spring sunshine! A creamy, custard Filling studded with fresh strawberries and rhubarb is surrounded by a buttery, crumbly crust. Strawberry rhubarb bars are perfect for a backyard barbecue!
Servings: 16 bars
Calories: 218kcal
Ingredients
For the Crust & Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons lemon zest (zest of half of a lemon)
- 3/4 cup unsalted butter (1 1/2 sticks), cold
For the Filling
- 2 cups roughly chopped fresh rhubarb
- 2 cups roughly chopped fresh strawberries
- 2 eggs (large)
- 3/4 cup granulated sugar
- 6 ounces strawberry Greek yogurt
- 6 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons fresh lemon juice (juice of half of a lemon)
Instructions
To Make the Crust
- Preheat the oven to 350 degrees F, line an 8x8" baking dish with parchment, and lightly grease.
- Combine the flour, sugar, salt, and zest in a bowl and cut in the butter until crumbly.
- Press ¾ of the mixture into the prepared dish, and bake for 20 minutes.
To Make the Filling
- Whisk the eggs, sugar, 6T flour, yogurt, salt, vanilla, and lemon juice together.
- Top the cooled crust with rhubarb and strawberries, and pour the egg mixture over.
- Sprinkle the top with the remaining crust mixture, and bake for one hour.
- Cool completely, remove from baking dish, and cut into bars.
Nutrition
Calories: 218kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 161mg | Potassium: 116mg | Fiber: 1g | Sugar: 19g | Vitamin A: 314IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg