Strawberry and Rhubarb Bars

Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 20 squares
Author Adore Foods


  • 1 cup all purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon baking soda
  • 1/2 stick butter melted
  • 1/3 cup toasted slivered almonds coarsely chopped
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 rhubarb sticks cut into 1/2-inch-thick slices
  • aprox 15 fresh strawberries cut into 1/2-inch-thick pieces
  • 1 teaspoon vanilla extract
  • 1 package cream cheese 8 oz, at room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon lemon zest
  • 1/2 tablespoon fresh lemon juice
  • Garnish: powdered sugar


  1. Crust Preparation: Preheat oven to 350F/ 180C. In a large bowl combine the flour, sugar, baking soda and coarsely chopped almonds. Add melted butter and stir to get a crumbly mixture. Press the mixture onto the bottom of a prepared pan and place it in the oven. Bake for 15-20 minutes or until lightly browned. Remove from the oven and allow to cool until ready to use. Don't turn off your oven.
  2. Filling: Stir together granulated sugar, cornstarch and chopped rhubarb and strawberry pieces in a medium saucepan. Let stand 15 minutes, stirring occasionally. Bring mixture to a boil over medium heat, stirring constantly. Reduce heat to low, and simmer for 3-5 minutes, stirring constantly until filling starts to thicken. Remove from heat, and stir in vanilla.
  3. Cream Cheese Batter: Beat cream cheese and granulated sugar with an electric mixer until smooth. Add the egg and beat just until blended. Add lemon zest and juice, beating well.
  4. To assemble, spread a thick layer of Strawberry-Rhubarb filling over cooled crust and gentry spread Cream Cheese batter over filling.
  5. Bake for 25 to 30 minutes or until set. Cool on a wire rack for almost 1 hour. Refrigerate, uncovered, for about 4 hours or overnight. Remove from the fridge at least 30 minutes, before serving it and cut into bars while still cold.
  6. Serve with powdered sugar.

Recipe Notes

This recipe was adapted from Southern Living, May issue 2015