Strawberry-Rhubarb Bars
Sweet and tangy strawberry-rhubarb bars feature a buttery crust topped with vibrant fruit and jello, perfect for spring gatherings and dessert lovers craving a fruity treat.
Ingredients
Instructions
- Mix together flour, baking powder, salt, 1/2 cup softened margarine, eggs, and milk to form a batter.
- Line the bottom of a 9 x 13-inch pan with the batter.
- Spray the sides of the pan with Pam to prevent sticking.
- Spread sliced rhubarb evenly over the bottom crust.
- Sprinkle the entire surface with the strawberry jello powder.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want to cut down on sugar, you can reduce the amount of jello or use a sugar-free version. Make sure to slice the rhubarb evenly for even cooking and try adding a pinch of cinnamon to the batter for warmth. This recipe is a great way to use up extra rhubarb from your garden.
Serving Suggestions
These strawberry-rhubarb bars are delicious on their own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. They pair beautifully with Sherry Dressing For Fresh Fruit Salad for a light dessert spread. Serve alongside a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
Store any leftover strawberry-rhubarb bars in an airtight container in the refrigerator for up to 5 days. To reheat, place individual bars in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Rhubarb Bars contains roughly 590 calories, with 4g protein, 103g carbohydrates, and 21g fat. It is an excellent source of calcium (49% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2402mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain any excess moisture before adding it to the bars. This will help prevent the crust from becoming soggy and ensure even cooking.
How can I make these bars gluten-free?
To make gluten-free strawberry-rhubarb bars, substitute all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder and jello are also gluten-free to maintain the integrity of the recipe.
What can I use instead of strawberry jello?
If you prefer a natural option, you can substitute the strawberry jello with pureed fresh strawberries mixed with a bit of sugar and cornstarch to achieve a similar sweetness and consistency. This will give the bars a fresh fruit flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).