Strawberry Rhubarb Streusel Bars

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‘Tis the season for strawberries!!! It’s my favorite month of the year. I love June. The days are longer and the sun is shining, which is a big deal here in Ohio especially after one of the coldest and longest winters ever. I bought some freshly picked strawberries and rhubarb from my local fruit stand a few days ago, so I could make a dessert with one of my favorite combos! This recipe brings back a lot of memories of me growing up, but in my family strawberry rhubarb pie was always the dessert we ate around this time of year. I decided to do something a little different and make a streusel bar. I originally found the recipe on The Kitchn, which is one of my favorite blogs, but I made a bunch of changes and substitutions. I hope you enjoy my version of Strawberry Rhubarb Streusel Bars.

Strawberry Rhubarb Streusel Bars 


  • 1-1/2 cups thinly sliced strawberries
  • 2 cups chopped rhubarb (only the stalks not the leaves)
  • 1 cup coconut sugar
  • 1 tbsp lemon juice
  • 1 cup white whole wheat flour
  • 1-3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup of unsalted butter cold (1 & 1/2 sticks)
  • 1/4 cup plain greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract


  • Preheat oven to 350 F. Spray an 8 x 8 inch dish with baking spray or coconut oil and set aside.
  • In a bowl combine strawberries, rhubarb, lemon juice, and 1/4 cup of the sugar. Toss everything together and set aside.
  • Place 1 cup of the white whole wheat flour and 1-1/2 cups of all purpose flour in either a food processor or a large bowl (I didn’t use the food processor when I made these, instead I cut the butter into the ingredients using a fork and 2 knives, but a food processor will definitely be easier).
  • Cut the butter into smaller pieces and add to food processor along with the greek yogurt, salt, and remaining 3/4 cup of sugar. Pulse your food processor until this comes together and forms a moist and crumbly dough.
  • Remove 1-2/3 cups of dough from the food processor and set aside, this will be used for the streusel topping.
  • Add the remaining 1/4 cup of flour, eggs, baking powder, and vanilla to the food processor and blend until dough forms.
  • Take the dough out of the food processor and press it into your prepared baking dish. Bake for 10 minutes, this is your crust.
  • Strain the strawberries and rhubarb, unfortunately we do not need all that extra fruit juice. Spread the fruit combo over top of the partially baked crust in an even layer. Sprinkle the streusel topping over top and bake again for another 40 minutes or until the topping is golden brown.
  • Let the bars cool for 15-20 minutes before cutting and removing from your baking dish. I was able to get 16 pieces out of this recipe. Enjoy!
  • Store in the refrigerator and heat up in the microwave before eating if you’re a warm dessert fan like me.


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The baked crust above.

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The finished product.

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Macerated strawberries and rhubarb.

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Serve with a strawberry or some vanilla ice cream.

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