These small batch rhubarb strawberry bars are tangy, tender, and perfectly delicious. Made in a 9×5 loaf pan, these bars only have eight servings and are freezer friendly.
Because it is the tail end of June, it is finally rhubarb season here in Minnesota. Because our spring comes so late, so does our rhubarb season. Rhubarb is something that has to be cooked with very carefully. If there isn’t enough sweetener, it can be terribly bitter. If it is too much, it can become sickly sweet.
I wanted these bars to be a small batch recipe because not everyone needs a 9×9 or 9×13 inch pan of bars. While my family is large, many families are not. That’s why this recipe is made in a 9×5 loaf pan.
If you make these small batch rhubarb strawberry bars, make sure to tag me on Instagram! I absolutely love to see what you are baking! If you use Pinterest, make sure to pin this recipe so that you can find it again!
Small Batch Rhubarb Strawberry Bars
- 100 g All Purpose Flour
- 85 g Brown Sugar
- 75 g Rolled Oats
- 55 g Butter
- 1 Egg
- ¼ tsp Baking Powder
- 1 tsp Pure Vanilla Extract
- 1 cup Rhubarb
- ⅓ cup Strawberries
- 50 g Sugar
- 2 tbsp Orange Juice
- 55 g Melted Butter
- 100 g Flour
- 50 g Brown Sugar
- 75 g Rolled Oats
- Cream the butter and brown sugar together. Add the vanilla, egg, and baking powder, mixing until smooth.
- Add the flour and the rolled oats and mix until a soft dough forms. Spread into the prepared pan and set aside.
- In a saucepan, combine all of the ingredients to the filling. Let it come to a boil over medium heat, stirring constantly. Remove from the heat source and set aside.
- Combine all of the ingredients for the topping in a small bowl. A crubly dough should form.
- Spread the filling on the dough and then sprinkle the crumble topping over the filling.
- Bake the bars at 350° for 20 minutes.