Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This strawberry rhubarb bar combines the pie flavors of strawberries and rhubarb perfectly in an oatmeal crust.
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in bowl. Drizzle over cooled bars. Cut into bars.
Dietary Fiber: 1g
These bars are delicious! Everyone I have made them for, kids and adults, love them! I refrigerated them to set them up a bit to make them easier to eat with fingers. Yummy!
Rhubarb is such an under-utilized, yet delicious ingredient. I just made this super easy Rhubarb Pie this weekend. One of my favorites for Thanksgiving.
These bars are delicious! I have tried them with multiple seasonal fruit and I think strawberry is the best combo with the rhubarb but blueberries were really good too! :)
This an excellent bar recipe. I used my frozen strawberries with fresh rhubarb. The powdered sugar drizzle gave it the perfect sweetness!
Love the recipe. But I replaced strawberry with raspberry and added some lemon zest in the crust and almonds on top. Delicious!!
my husband loves these, and it saves me from having to make my own pie crust ;) i always surprise him with them the first time i see rhubarb in the store for the year. its a sure sign summer is coming.
10 out of 10
I made this recipe over the weekend at the cabin and they were a hit!My daughter loved them!They were so easy to make and so good too.I will be making these bars again and again.......
Made this today and omg ...so easy and so good...I made my glaze drizzle with half & half...yumo !! Great recipe.. thx !!
These are delicious. I used cherries instead of strawberries. Heavenly!
I made these bars & they don't even need egg! They're crumbly & soft-chewy but not soggy . NICE!!! (Not to crisp either!! Yummm!!! & full of flavor!!! I made them for my family & they thought it is a very delicious RECIPE!!! Thanks
I have made this twice and although the taste is good the bars do not seem to setup. The are gooey making it necessary to use a fork. Cannot serve them as a bar. I even tried to bake the crust for 5 minutes alone before adding the filling.
Just loved this recipe. Just made my second batch and will take the bars to our family reunion. I made the filling an additional one-half to make the bars even tastier. Loved the original ones also.
This is very tasty - but the bars didn't seem to "set up" - a little soft and will need a fork to eat them. Maybe I could have baked them a little longer. I put them in the fridge and hoping for the best!
It is a great recipe! Thank you for sharing it!
These are delicious....people that say they don't care for rhubarb are really surprised when I say try one anyway....they are surprised how tasty they are.
Everyone loved these at a party I went to, not one leftover!
I made these bars for a guy on our first "Let's cook together at home" date. He totally cried when he tried them (they were THAT good...). We're now married and have a 5 month old daughter. Every Spring these are a requirement in the house. Another note: I use organic steel cut oats for a chewier texture. I also use King Arthur "White Whole Wheat" flour, Sugar in the Raw, and a little Flax meal to make it a smidge healthier. Tastes a little nuttier, but in a good way. The white ww flour isn't bitter like some other ww flours and the Raw Sugar is so good. We forgo the drizzle and eat these as breakfast bars instead of dessert :) Also- the filling makes for a great jam for PB&J's (my 7 year old loves it!). I always double the recipe and set some aside for the upcoming week's lunches!
my whole family and in-law I had made this 12 time in the last years I think it a hit I would give it 8 stars
I have made this recipe three times now. The most recent time was two days ago and there's not much left. My daugher came to visit from Minneapolis so we made the bars together with strawberries. She loved them so much, I'm sending her back to Minneapolis with enough rhubarb to make several recipes plus freeze some. This is an easy recipe that is perfect for pot lucks, picnics, etc. I know I'll be making it again soon!
this is such a great bar my best friend and i have made it alreadyt twice this summer ....everyone loves it and its so easy to make!!!!!!!!!
Delicious, simple square that cuts really well. Definitely double the filling. I didn't have any rhubarb so I used frozen, whole cranberries and they turned out really well.
This has become a recipe that people will ask for every spring. My friends like to call it the "30-year old rhubarb bar," due to the age of my plants. Sometimes I double the filling to make a really gooey bar. Don't bother with the drizzle. They're delicious without it.
I made this recipe with Raspberries instead and I baked it for 40 minutes because my oven is a little different they turned out wonderful i will make this recipe again and again. i am sure it would be great with Strawberries too.
Took these to a party and they were a HUGE hit! I have to admit I substituted cream cheese and sugar for the the powdered sugar drizzle.
Made these today for a meeting and they were so delicious! I didn't use the drizzle and it didn't matter! Will make this again as soon as I find more rhubarb!
I would like more filling so I would double the filling.
Fabulous recipe! Made it 3 times in 3 days for 3 different events and people raved! I even doubled it to fit in a 1/2 sheet cake pan.
These bars are delicious. I used half Splenda and half sugar for a total of about 1/3 cup in the filling and 3/4 cup of brown sugar for the crust. I made the drizzle but do not feel it was needed. Can't wait to serve it to company, if they last that long!
fantastic - and very easy!
I have a rhubarb plant and I am always looking for recipes. I had company over and decided to make the bars. Everyone loved them, and I will now add this to my rhubard recipes collection.
I prepared this quick and delicious recipe for a function at work. Everyone raved about it and they were gone within 2 hours. I will definitely make this again.
Our co-op building was having a tea sponsored by those of us who have a space in the garden and I wanted to use something from our plot. We have an abundance of rhubarb, so, I looked for a recipe using it. The Strawberry Rhubarb Dessert bars turned out to be easy to make and a great hit at the tea. When the rhubarb is gone for the season, I'm going to try it again using dried apricots.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/355
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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