Easy Strawberry Rhubarb Pie Squares

There’s something truly special about the combination of sweet strawberries and tart rhubarb. It’s the flavor that signals the arrival of warmer weather! While a traditional pie is always a treat, sometimes you want that same delicious taste without all the fuss. That’s where these Strawberry Rhubarb Pie Squares come in. They pack all the flavor of a classic pie into a simple, shareable bar with a buttery crumble crust and topping. They are the perfect dessert for potlucks, picnics, or just a sweet afternoon snack.

Table of Contents

Table of Contents

Why make these Strawberry Rhubarb Pie Squares

These pie squares are a game-changer for anyone who loves fruit desserts. Here’s why you’ll fall in love with them:

• Easier Than Pie: You get the delicious flavor of strawberry rhubarb pie without the hassle of rolling out a delicate crust. The press-in crumble base is foolproof!
• Perfectly Portable: Once cooled, these bars hold their shape beautifully, making them easy to slice, pack, and serve at any gathering.
• Incredible Texture: You get three layers of deliciousness—a sturdy yet tender base, a bright and juicy fruit filling, and a crunchy, buttery crumble topping.
• Classic Flavor Duo: The sweetness of the strawberries perfectly balances the tartness of the rhubarb, creating a flavor combination that is simply irresistible.

Ingredients

• 2 cups flour
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• pinch salt
• 2/3 cup frozen butter, shredded using cheese grater
• 1 egg
• 1/8 cup milk
• 1 1/2 tsp vanilla
• 1 1/2 cup strawberries, sliced
• 1 1/2 cup rhubarb, chopped
• 1/4 cup sugar
• 1 tsp corn starch
• Zest lemon

How to make Strawberry Rhubarb Pie Squares

Step 1: Begin by preparing your pan and oven. Preheat the oven to 350°F and line a 9×9 inch brownie pan with parchment paper, leaving some overhang on the sides to act as handles later.

Step 2: In a large bowl, create the pie dough crumble. Mix together the flour, both sugars, baking powder, cinnamon, and salt. Add the shredded frozen butter and use your hands to toss everything together until the butter is fully coated in the flour mixture.

Step 3: In a separate small bowl, whisk together the wet ingredients: the egg, milk, and vanilla. Pour this wet mixture into the dry ingredients and stir until just combined. The resulting dough should be clumpy and have the texture of wet sand.

Step 4: Scoop about two-thirds of the crumble mixture into your prepared pan. Using a spatula or the flat bottom of a measuring cup, press the mixture down firmly to create an even, sturdy base. Pay special attention to the corners and edges.

Step 5: Now, prepare the delicious filling. In another bowl, combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, and lemon zest. Stir until the fruit is evenly coated.

Step 6: Pour the fruit filling over the pressed crust in the pan, spreading it out evenly. Sprinkle the remaining one-third of the pie dough crumble over the top of the fruit. Gently press it down.

Step 7: Bake the squares in your preheated oven for about 50 minutes, or until the filling is bubbly and the crumble topping is golden brown.

Step 8: This last step is crucial! Once baked, remove the pan from the oven and let it cool on a wire rack for at least one hour. The squares need this time to congeal and set up properly. For extra firm bars, you can pop the pan in the freezer for 15 minutes after the initial cooling period.

Step 9: Once completely cooled, use the parchment paper handles to lift the bars out of the pan. Place on a cutting board, slice into 9 squares, and enjoy!

How to serve Strawberry Rhubarb Pie Squares

These bars are absolutely fantastic on their own, served at room temperature. For an extra decadent treat, serve a square slightly warmed with a scoop of vanilla bean ice cream or a generous dollop of fresh whipped cream. They also pair wonderfully with a hot cup of coffee or tea for a delightful afternoon pick-me-up.

How to store Strawberry Rhubarb Pie Squares

Store any leftover squares in an airtight container. They will keep at room temperature for up to two days. For longer storage, you can refrigerate them for up to five days. You can also freeze these bars! Wrap them tightly in plastic wrap and then foil, and they will last in the freezer for up to three months. Thaw in the refrigerator before enjoying.

Tips to make Strawberry Rhubarb Pie Squares

• Use Frozen Butter: Grating frozen butter is the secret to a perfectly tender and flaky crumble. It creates little pockets of steam as it bakes, resulting in a superior texture.
• Don’t Skip the Parchment Paper: Leaving an overhang of parchment paper on the sides of the pan makes it incredibly easy to lift the entire block out for clean, perfect slicing.
• Patience is a Virtue: We can’t stress this enough—let the bars cool completely! Cutting into them while warm will result in a soupy, delicious mess instead of clean squares.
• Fresh or Frozen Fruit: This recipe works well with both fresh and frozen strawberries and rhubarb. If using frozen, there’s no need to thaw it first; just toss it with the other filling ingredients as directed.
• Get Creative: If you love the combination of fruit and crumble, you will also adore our Rhubarb Shortbread Crumble Bars Recipe, which offers a similar delightful texture.

FAQs About Strawberry Rhubarb Pie Squares

Why did my bars turn out soggy?

Sogginess is usually caused by excess moisture from the fruit. Using cornstarch helps thicken the juices, but if you’re using particularly juicy strawberries or frozen fruit that has been thawed, be sure to pat it dry before mixing it into the filling.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. The texture may be slightly different, but they will still be delicious.

Can I use a different size pan?

You can! An 8×8 inch pan will create thicker bars that may need an extra 5-10 minutes of baking time. A 9×13 inch pan will result in much thinner bars that will bake faster, so start checking them around the 35-40 minute mark.

Final Thoughts

These Strawberry Rhubarb Pie Squares are the ultimate spring and summer dessert. They capture the beloved sweet-and-tart flavor profile of the classic pie but in an easy-to-make, easy-to-share format. The buttery, crumbly texture of the crust and topping combined with the vibrant fruit filling is a match made in heaven. For another delicious take on this classic flavor pairing, be sure to check out our Strawberry Rhubarb Cheesecake Bars!

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