Strawberry Rhubarb Bars
Recipe type: Bar
Prep time: 
Cook time: 
Total time: 
Yields: 24
  • 2 cups graham cracker crumbs
  • 1 cup chopped pecans, roasted and cooled
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ cup butter, melted and cooled to room temperature
  • 1 large egg, lightly beaten and at room temperature
  • 1½ cups rhubarb jam, room temperature
  • 1 lb. strawberries
  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together graham cracker crumbs, pecans, sugar, and salt.
  3. Using a fork, first mix in the melted butter and than beaten egg into the graham cracker mixture. Stir until combined.
  4. Firmly press the graham cracker mixture into a 9"x13" metal pan to create a bottom crust.
  5. Bake at 350°F for 15 minutes.
  6. Remove from the oven.
  7. Turn the oven up to 400°F while you evenly spread the rhubarb jam onto the crust.
  8. Bake for another 10-15 minutes, or until the edges of the jam begin to caramelize.
  9. Remove from oven and let cool.
  10. While the curst is cooling thinly slice the strawberries.
  11. Once cool, layer the fresh strawberries on top of the jam in a pattern of your choice.
  12. Slice into squares and serve immediately.
If you would like to make this ahead of time. Once you remove and cool the crust with the jam, cover and refrigerate over night. Before serving, layer strawberries in the pattern of your choice. Slice and serve.
Recipe by Bake 2 The Future at