Very Berry Rhubarb Bars

Very Berry Rhubarb Bars


"These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping. The best early summer has to offer!"
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1 h 20 m servings 272 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
  3. Bake crust in preheated oven until golden brown, about 15 minutes.
  4. Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
  5. Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
  6. Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.


  • Cook's Note:
  • You can make a thinner bar by baking in a jelly-roll pan and reducing the baking time accordingly.


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yummy! made me wish for summer! I halved the recipe for a 9x9 pan, I used frozen fruit that I defrosted and drained, baking times were spot on for my oven. I halved the sugar to 2 tbsps in crust...

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