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Very Berry Rhubarb Bars

Rated as 4.83 out of 5 Stars

"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
Original recipe yields 24 servings (1 13x9-inch pan of bars)


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  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.

Nutrition Facts

Per Serving: 272 calories; 10.8 41.7 3.3 56 79 Full nutrition

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Read all reviews 4
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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...

Cut the recipe in half. Loved it!

Oh my gosh, were these good!! I might have used a little more fruit than it called for. It is hard to get exact measurements when cutting strawberries, etc. But, wow! It was delicious. Ever...

Very good. I also made them as tarts using preformed tart shells. Makes a very big batch, I would cut it in half next time for that. Made over 60 tarts! :)