Celebrate the fresh flavours of spring with this simple, very adaptable recipe. Add your favourite chopped nuts for some crunch and swap in different fresh fruit depending on what is available. And with a dough that doubles as a crust and crumble topping, these pie bars come together in no time. No matter how you slice it, these sweet and slightly tart fruit bars are the perfect everyday treat.
Strawberry Rhubarb Pie Bars
Prep Time: 20 minutes
Bake Time: 30 to 35 minutes
Total Time: 50 to 55 minutes
Servings: 9 bars
1 ¼ cup rhubarb, diced small
1 ¼ cup strawberries, diced small
1 Tbsp lemon juice
2 Tbsp brown sugar
2 tsp cornstarch
½ tsp cinnamon
Pinch of salt
12 Tbsp unsalted butter, softened
⅓ cup packed brown sugar
¼ cup white sugar
1 2/3 cup all-purpose flour
½ tsp salt
¼ cup chopped nuts (optional)
Preheat the oven to 375°F. Line an 8×8-inch square pan with parchment paper and set aside.
In a mixing bowl, toss together the rhubarb, strawberries, lemon juice and 1 Tbsp of brown sugar. Set aside.
Using an electric mixer, cream together the dough’s first three ingredients: butter, brown sugar and white sugar until light and fluffy. Add the flour and salt. Mix on low speed until combined.
Place about 2/3 of the dough in the pan. Press the dough into the pan using your fingertips or the flat bottom of a measuring cup. Set aside.
Drain off most of the juice from the fruit mixture. Add in the other Tbsp of brown sugar, as well as the cornstarch, cinnamon and salt. Toss to combine. Pour the fruit mixture on top of the crust and spread evenly.
Mix the reserved dough with the nuts (if using) and sprinkle over the top of the fruit. Bake for 30 to 35 minutes or until slightly browned on top and the juices around the edges of pan bubble.
Cool the bars completely before slicing.
Craving more sweet treats? Check out The Pioneer Woman’s most popular cake and pie recipes and these perfect lemon meringue cupcakes.