Strawberry Rhubarb “Rhubarb Bars”

These stunning three-layer bars are sure to delight! A lemon cream cheese foundation is covered with sweet strawberries and sour rhubarb, and the whole thing is topped with fluffy whipped cream and fresh strawberry slices. Next, try my strawberry lemon mascarpone mousse.

The phrase strawberry rhubarb begged to be turned into bars and shortened as rhubars. That was unavoidable. So please accept my apologies for the punny name. I tell you, NONE!

If you’ve been reading this blog for a long, you’ll know that I’m a sucker for puns and sarcasm. CAN. NOT. BE TEMPTED.

I was planning a summer kickoff Barbeque and thought a large pan of these strawberry rhubarb bars would be the ideal dessert. We were having a year-late housewarming party.

They contain fruit, which gives the appearance of being healthy, and on a hot summer day, consumers are more inclined to choose something fruity and light-looking than something heavy and chocolaty.

Additionally, it looked ideal for guests to grab while milling about talking and admiring our spectacular view. I’m not going to sugarcoat it: IT’S AMAZING. As an example:

Where had I been? Oh, yeah, I already had a pint of strawberries in the fridge, along with the rhubarb I bought for this reason, and my friends rave over my mascarpone whipped cream no matter what I serve it with.

So I decided to blend all of them into one fantastic cocktail.

Of course, you could omit the whipped cream top layer and the bars would still be tasty and lovely, but why not make it a three-layer bar? Layered pastries are my favorite.

There’s something extremely exciting about the blend of distinct tastes and textures. And what if the layers are vividly different in color? Or is it ombr? That’s even better.

Do you think the smooshed whipped cream on the right side of the bar above bothers her? Well, certainly, it does.

We’ve got strawberries in the rhubarb layer, a hint of lemon taste, a whipped cream layer, and fresh strawberry slices on top. And you guys are fantastic. These were much excellent than I had hoped.

These were a huge success during the celebration, and many people asked if they could take one home with them.

I’ve cooked this three times now, and each time, multiple people have told me that it’s their favorite dish I’ve ever prepared.

That is EXACTLY the claim. C’mon, people were threatening to fight over the final bar.

Indeed, they are fantastic. Yeah, they are sadly seasonal because to the availability of rhubarb (and fresh strawberries, for that matter). Indeed, they are quite addicting.

Well, now I see why you’d cage match for them.

Meet me outside in the alley and we’ll settle this like mature, strawberry-rhubarb-loving adults.

Prep Time: 4hrs
Cook Time: 35mins
Total Time: 4hrs35mins
Servings: 24to 36 bars
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These gorgeous three layer bars are a guaranteed crowd-pleaser! A lemon cream cheese base is topped with sweet strawberry and tart rhubarb, and it’s all topped with fluffy whipped cream and fresh strawberry slices.Heavily adapted from Broma Bakery


Strawberry rhubarb layer:

  • 2 cups sliced rhubarb
  • 1 cup sliced strawberries
  • a cup of sugar, split
  • 1 lemon juice
  • 4eggs
  • Food coloring, red gel paste
  • 1 teaspoon lemon emulsion or essence
  • 1 tsp salt
  • cupflour

Cream cheese bar layer:

  • 5 ounces cream cheese
  • room temperature cupunsalted butter
  • cupsugar
  • 1 tsp salt
  • 2 tbsp lemon bakery emulsion (or extract)
  • 1cupsflour

Mascarpone whipped cream layer:

  • 4 oz. mascarpone cheese
  • cupsugar
  • 1 teaspoon essence of vanilla or lemon
  • 1 quart thick cream
  • Strawberries, sliced, as garnish


Prepare the strawberry rhubarb puree:

  • 4 cup sugar, 1 lemon juice
    2 cups strawberries, 34 cup sugar, and lemon juice. Cook for 10 minutes, stirring often, over medium heat. Let it cool for a few minutes before transferring to a food processor (or blender) and pureeing until nearly smooth (aside from the strawberry seeds). Set aside. Pour into a small basin.
    2 cups of rhubarb 1 1
    Combine rhubarb, strawberries, and 1 cup sugar in a medium saucepan.

Cream cheese bar layer:

  • Preheat the oven to 350 degrees Fahrenheit. Set aside a 913 baking dish lined with parchment paper.
  • Cream together the cream cheese, butter, and sugar in a standing mixer equipped with the paddle attachment until light and fluffy. Whip in the salt and lemon emulsion until combined. Mix in the flour on low speed until well mixed. The dough will be quite sticky!
    Pinch of salt, 5 oz cream cheese, cup unsalted butter, 2 teaspoons lemon bakery emulsion, 1 cups flour
  • Firmly press the dough into the bottom of the baking dish, spreading evenly to the sides. 15 minutes in the oven.

Prepare the strawberry rhubarb curd layer:

  • 2 cups sugar, lemon emulsion, salt, and as much red food coloring as desired. I use a thicker gel paste and roughly 4-5 drops for a beautiful red hue. You should make it a little darker than you want the final outcome to be since it will fade little with the addition of flour and baking.
    4 eggs, 1 teaspoon lemon bakery emulsion, a cup of sugar, a pinch of salt, and red gel paste

    Prepare the curd while the cream cheese bars are baking. Combine the prepared strawberry rhubarb puree, eggs, and 1 teaspoon vanilla extract in a large mixing dish.

  • Whisk in the flour to mix.
    1 cup of flour
  • After the bars are done baking, evenly spread the curd on top and bake for another 20 minutes.
  • Let bars to cool in the pan for 10 minutes before transferring to the fridge to chill and set fully (at least 3 hours).

Mascarpone whipped cream layer:

  • Place a large mixing bowl in the refrigerator to chill.
  • 4 cup of sugar

    Mascarpone cheese and sugar should be mixed on high speed in a cold mixing basin.
    1 cup mascarpone cheese, 4 oz.

  • 1 cup heavy cream, 4 teaspoon vanilla or lemon extract

    Mix in the vanilla extract and heavy cream on low until mostly incorporated. Increase the speed to high and whip until stiff peaks emerge; this may take some time, so be patient!

  • After the bars have fully cooled and hardened, frost with whipped cream and garnish with cut strawberries. Cut into bars and serve!
    Strawberries, sliced

Nutrition Facts

Calories: 214kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 37mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 460IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg


Why do you put strawberry and rhubarb together?

Rhubarb, when combined with strawberries, adds an acidic note to balance the sweetness and complexity.

What flavor is strawberry rhubarb?

WHAT IS THE TASTE OF STRAWBERRY RHUBARB PIE? Rhubarb and strawberries go well together, and they’re best friends in a pie. The sharpness of the rhubarb enhances the sweetness of the strawberries. The overall taste is neither too sweet nor too sour; it’s exactly perfect.

Why is my strawberry rhubarb crisp runny?

QUESTION: WHY IS MY RHUBARB CRISP RUNNY? It’s normal for any form of fruit crisp to be a little liquidy when still warm. The fluids are flowing, although they are thinner due to the heat. Nevertheless, if you used the correct quantity of cornstarch, it should “gel” quite a bit when it cools.

Does strawberry rhubarb need to be refrigerated?

STRAWBERRY RHUBARB PIE STORAGE. This pie can keep for up to 36 hours at room temperature. Following that, wrap it in foil and store it in the refrigerator. If it has been sitting for more than 5 days, it is usually preferable to freeze it.

Why can’t you eat rhubarb first?

Before utilizing the rhubarb stem, remove the whole leaf blade. Only the stalks are edible since the leaves contain the toxin oxalic acid.

Why do you pull rhubarb and not cut it?

Twisting and pulling off the stalk, on the other hand, permits it to separate from the bottom of the plant near the roots. This instructs the plant to sprout a new stalk in its place, resulting in a larger crop and a stronger rhubarb plant.

What is the difference between rhubarb and strawberry rhubarb?

Strawberry rhubarb is produced in a greenhouse and has a softer, more delicate texture than regular rhubarb.

What does rhubarb taste like?

What Is the Taste of Rhubarb? Rhubarb has a highly acidic taste that many people dislike. While raw, it’s crisp like celery, but when cooked, it softens. The sour flavor does soften somewhat when cooked, but rhubarb is usually typically combined with sugar to mask the puckering taste.

Is rhubarb an acquired taste?

Even with a lot of sugar, the acidic and astringent flavor of rhubarb is an acquired taste.

How do I make my rhubarb more flavorful?

Several people recommend dipping the stalk in sugar or another sweetener, such as honey, maple syrup, or agave nectar, to soften the acidity. Diced rhubarb may also be sprinkled over yogurt or porridge.

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