Strawberry & Rhubarb Slices (Easy Spring Dessert Recipe)

 

 

There’s something magical about the moment rhubarb and strawberries come into season together. Their flavors were simply made for each other — the tartness of the rhubarb, the natural sweetness of the berries, and that bright burst of spring they bring to every bite. These Strawberry & Rhubarb Slices  capture all of that seasonal goodness in one easy, old‑fashioned bake. 

With a buttery shortbread base and a soft, almost custardy fruit topping, they’re the kind of dessert that disappears quickly at any gathering. They’re simple to make, perfect for using up a fresh harvest, and just as delicious a day or two later. If you’re looking for a spring dessert that’s comforting, nostalgic, and wonderfully moreish, this recipe is sure to become a favorite.

 

Tis the season! with Rhubarb coming in season now and Strawberries right on it's heels, there is no better time to bake these delicious dessert bars. Rhubarb and Strawberries are a flavor combination that is truly made in heaven.  It is no surprise that they are ripe for the picking during the same season.   They are truly meant to go together.

These squares are absolutely fabulous . . .  with a sweet and buttery shortbread base, topped with a moist and fruity . . .  ALMOST custardy topping. It is almost like a butter tart filling.

There is not much about these that is unlikeable.  Delicious on the day . . .  delicious two days later.   These are almost dangerous to have around . . .  they are that good.  Trust me. You can enjoy them as is, or topped with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. Nobody will be complaining!

  

INGREDIENTS NEEDED

TO MAKE

STRAWBERRY & RHUBARB SLICES

There is nothing complicated here.

For the base:

• 3/4 cup (170g) butter (3/4 cup)
• 1 1/2 cups (210g) of plain flour
• 7 TBS sugar

For the topping:

• 2 large eggs
• 1 cup (195g) of white sugar
• 1/2 cup (100g) soft light brown sugar, packed
• 1 cup (125g) of plain flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 10 sticks of rhubarb sliced into 1/4 inch slices (about 3 cups)
• 6 or 7 large fresh strawberries, halved and sliced 1/4 inch thick (about 1 cup)
• icing sugar to serve (optional)

 

NOTES ON INGREDIENTS

• I use salted butter. That is all I keep in the house.
• Plain flour is the same as all-purpose flour. Do NOT use self raising flour.
• I use Kirkland Organic granulated sugar for the base. In the U.K. use caster sugar.
• If I was in the U.K. I would use soft light Muscovado sugar in place of the soft light brown sugar.
• Make sure you don't cut the rhubarb too thickly. This helps to ensure it will cook in the alotted time. Same with the strawberries.

 

HOW TO MAKE

STRAWBERRY & RHUBARB SLICES

These are really simple to make.

1. First make the topping as it will need to sit for about half an hour before proceeding. Beat the eggs together with the sugars. 
2. Sift together the flour, baking powder and salt. Stir this into the egg mixture. Add the fruit and stir to combine Allow to stand for half an hour. (This helps the fruit release some juices and the batter hydrate properly.)
3. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin really well. Set aside. (You could also line the bottom with baking parchment if you wish)
4. Rub the butter into the flour for the base. Stir in the sugar. (Use a snapping motion with your fingers to rub the butter in)
5. Press this mixture into the bottom of the pan. (Smooth it out with the bottom of a metal measuring cup.)
6. Spread the fruit mixture evenly over top of the bottom crust. (I use the back of a metal spoon to smooth it out.)
7. Bake in the heated oven for 30 to 45 minutes, so that the mixture is set and slightly golden.
8. Allow to cool completely before cutting into slices. (Leaving it to cool completely helps you to be able to cut neater slices.)
9. Dust with icing sugar to serve. (Pretty but optional.)

  

HINTS AND TIPS FOR SUCCESS 

Follow my handy hints, tips and suggestions to make the best bars ever!

🌟Prep the topping first. Mix the fruit and custard ingredients before starting the base so the mixture can rest for about 30 minutes. This little pause helps the fruit release its juices and gives the topping a lovely texture.

🌟Use cold or room‑temperature butter. Don’t melt the butter for the base. Cold or softened butter rubbed into the flour and sugar gives you that tender, sandy shortbread texture.

🌟Rub the butter in well. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. This ensures the base bakes evenly and doesn’t turn heavy.

🌟Slice the fruit evenly. Aim for ¼‑inch slices for both the rhubarb and strawberries. Even pieces bake more uniformly and prevent soggy spots.

🌟Don’t rush the bake. Bake until the topping is set and lightly golden. Ovens vary, so start checking at 30 minutes and give it a little longer if the center still looks wobbly.

🌟Cool completely before cutting. The custardy topping firms up as it cools, giving you neat, clean slices. It’s worth the wait.

🌟Add a dusting of icing sugar. Optional, but it makes the slices look extra pretty and bakery‑worthy.

🌟They keep beautifully. These slices are delicious the day they’re made and still lovely two days later — perfect for making ahead.

🌟Feel free to play with the fruit. Blueberries, blackberries, or a different ratio of rhubarb to strawberries all work well. This is a very forgiving recipe.

 

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN RHUBARB OR STRAWBERRIES?

Yes. Frozen fruit will work, but thaw it first and drain off excess liquid so the topping doesn’t become too wet. (The recipe itself uses fresh fruit, but the method is flexible.)

DO I REALLY NEED TO LET THE TOPPING MIXTURE SIT FOR HALF AN HOUR?

Yes — the recipe specifically instructs letting the fruit mixture stand for half an hour before baking. This helps the fruit release some juices and the batter hydrate properly.

SHOULD THE BUTTER FOR THE BASE BE MELTED OR SOFTENED?

The butter should not be melted. You can use cold or room‑temperature butter — it’s rubbed into the flour and sugar until sandy.

WHAT DOES "RUBBING THE BUTTER IN" MEAN? 

It means using your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs or damp sand.

CAN I USE OTHER FRUITS?

Blueberries or blackberries would work beautifully in this simple bake.

HOW DO I KNOW WHEN THE SLICES ARE DONE BAKING?

Bake until the topping is set and slightly golden, which takes 30–45 minutes depending on your oven. It should be dry but moist. Not jiggly.

HOW LONG WILL THESE SLICES KEEP?

They will keep for four to five days when stored in an airtight container in the refrigerator.

CAN THESE BE FROZEN?

Because of the fresh nature of the fruit, I do not recommend freezing these bars.

CAN THE RECIPE BE CUT IN HALF?

Yes, by all means. Simply divide the ingredients by two. Use an 8 inch square pan.  Bake for 25 to 30 minutes and test for doneness.

 

A FEW OTHER BERRY DESSERTS FOR YOU TO ENJOY

We are coming into berry season soon. Here are a few other delicious ways to use them that you might also like to try!

BUMBLEBERRY SLUMP - This dessert is the very essence of summer comfort — a bubbling skillet of mixed garden berries, each one bringing its own personality to the party: sweet strawberries and tayberries, tart black currants and gooseberries, and whatever else is ripe and ready to save from the “use them now or lose them” bowl your garden gifts you with . As the fruit gently simmers with a kiss of lemon and a hint of cinnamon, it becomes a jewel-toned pool of sweet-tart goodness, just waiting for its crowning glory. And that glory? Soft, buttery dumplings — light as little clouds, tender, sweet, and impossibly comforting, the kind your dumpling-lover would watch through a glass lid as they puff and steam to perfection . Once spooned warm into bowls and drenched with pouring cream or a scoop of melting vanilla ice cream, this humble, old-fashioned dessert becomes something truly special: rustic, homey, and utterly irresistible!

STRAWBERRY SPOON CAKE - A kind of simple, honest summer dessert that feels like sunshine in a dish — soft, warm, and meant to be eaten with nothing more formal than a spoon. Fresh local berries are lightly smashed and left to macerate until they turn juicy and jammy, becoming the ruby-red crown for a tender, buttery cake batter tucked beneath . As it bakes, the berries sink slightly into the soft crumb, creating pockets of sweet-tart strawberry goodness that taste like the very best of the season. The result is a gooey, spoonable, upside‑down‑cobbler‑meets‑cake sort of pudding — comforting, unfussy, and irresistibly homey . Served warm, with a scoop of cold vanilla ice cream melting luxuriously over the top, it becomes pure bliss in a bowl.

 

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Yield: 16 servings

Author: Marie Rayner

Strawberry & Rhubarb Slices

Prep time: 35 MinCook time: 45 MinTotal time: 1 H & 20 M

A crisp buttery shortbread-like base, topped with an almost butter-tart-like topping loaded with fresh strawberries and rhubarb. Rich, moist and delicious.

Ingredients

For the base:

• 3/4 cup (170g) butter (3/4 cup)
• 1 1/2 cups (210g) of plain flour
• 7 TBS sugar

For the topping:

• 2 large eggs
• 1 cup (195g) of white sugar
• 1/2 cup (100g) soft light brown sugar, packed
• 1 cup (125g) of plain flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 10 sticks of rhubarb sliced into 1/4 inch slices (about 3 cups)
• 6 or 7 large fresh strawberries,halved and sliced 1/4 inch thick (about 1 cup)
• icing sugar to serve (optional)

Instructions

1. First make the topping as it will need to sit for about half an hour before proceeding. Beat the eggs together with the sugars.
2. Sift together the flour, baking powder and salt. Stir this into the egg mixture. Add the fruit and stir to combine Allow to stand for half an hour.
3. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin really well. Set aside.
4. Rub the butter into the flour for the base. Stir in the sugar.
5. Press this mixture into the bottom of the pan. Smooth it out with the bottom of a metal measuring cup.
6. Spread the fruit mixture evenly over top of the bottom crust.
7. Bake in the heated oven for 30 to 45 minutes, so that the mixture is set and slightly golden.
8. Allow to cool completely before cutting into slices.
9. Dust with icing sugar to serve. (optional)

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