Strawberry Rhubarb Shortbread Bars

ROSE & IVY Strawberry Rhubarb Shortbread Bars

Each year, rhubarb typically beats strawberries when it comes to arrivals at the farmers market. I typically like to wait before diving in with rhubarb until their juicy counterpart arrives and boy have they ever. While strawberry and rhubarb season are shorter seasons, I like to make the most of them by whipping up a pie or sort. This year, we turned this dynamic duo into Strawberry Rhubarb Shortbread bars—a delectable summer dessert combines a shortbread crust, a slightly tart filling and is finished with an oat crumb topping.

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ROSE & IVY Strawberry Rhubarb Shortbread Bars

Strawberry Rhubarb Shortbread Bars

Shortbread Crust

1 3/4 cup flour

1/2 cup confectioners sugar

3 egg yolks

1/2 teaspoon salt

2 sticks unsalted butter, at room temperature


1 quart strawberries, cut into small pieces

3 stalks rhubarb, cut into small pieces

1/4 cup sugar

1 tablespoon balsamic vinegar (or lemon juice)

Crumb Topping

1 cup flour

1/2 cup light brown sugar

1 teaspoon salt

1 stick unsalted butter, at room temperature

3/4 cup oatmeal

Directions: Preheat oven to 350 degrees. Combine all of the shortbread crust ingredients into a bowl. Mix to combine. Firmly press into an 8 inch baking pan. Bake for 12 minutes or until set. Meanwhile make the filling. Combine all ingredients and stir to combine. Once crust has baked, pour filling into crust. To make the topping combine flour, sugar, salt, and butter. Using hands, mix to combine, until mixture can be squeezed into the palm of your hand and stays together. Crumble on top. Bake for 35 to 40 minutes until topping is golden. Let cool before enjoying.