Strawberry Rhubarb Buckwheat Bars

There’s something incredibly nostalgic about the combination of strawberries and rhubarb. Growing up, my grandmother used to make a delicious pie every spring, infusing our home with the sweet and tart aromas of the season. Now, I’ve taken that cherished memory and transformed it into these delightful Strawberry Rhubarb Buckwheat Bars. They are the perfect treat for any occasion, whether it’s a picnic in the park or a cozy afternoon at home. The luscious filling of strawberries and rhubarb nestled in a nutty buckwheat crust is absolutely irresistible! Every bite carries that familiar flavor, but with a twist that makes it feel both nostalgic and refreshing.

Ingredients to Make Strawberry Rhubarb Buckwheat Bars

These ingredients work together to deliver a deliciously balanced dessert. The combination of whole wheat flour and buckwheat flour forms a wholesome crust that perfectly complements the sweet-tart filling of strawberries and rhubarb. The coconut sugar adds a gentle sweetness, while molasses and honey deepen the flavor profile, making each bite a delightful experience.

• 2 1/4 cups whole wheat flour – A nutritious base that adds fiber and texture to the crust.
• 3/4 cup buckwheat flour – Introduces a nutty flavor and enhances the crust’s health benefits.
• 1/2 cup coconut sugar – A natural sweetener that provides a rich flavor without refined sugars.
• 1 teaspoon kosher salt – Balances the sweetness and enhances the other flavors.
• 1 teaspoon baking powder – Helps the crust rise and maintain a light texture.
• 1 cup unsalted butter, cold, cut into cubes – Adds richness and moisture to the crust.
• 1 egg – Binds the ingredients and contributes to the crust’s structure.
• 2 tablespoons honey – A natural sweetener that complements the other ingredients.
• 3 tablespoons molasses – Adds depth and a hint of spice to the filling.
• 2 cups strawberries, tops removed – The star ingredient that brings sweetness and a juicy texture.
• 2 cups rhubarb, chopped – Provides tartness and a refreshing contrast to the sweet filling.
• 12 ounces strawberry preserves, jar, no sugar added – Binds the filling together and intensifies the strawberry flavor.
• 1 tablespoon cornstarch – Thickens the filling for a perfect consistency.
• 2 teaspoons lemon juice – Adds brightness and enhances the overall flavor.

Cooking Method for Strawberry Rhubarb Buckwheat Bars

Making these bars is a delightful experience. You’ll enjoy the sweet aroma of strawberries filling your kitchen as they bake! I always recommend having everything prepped beforehand to make the process smoother. Let’s dive into the detailed steps that will guide you through this delicious journey.

1. Preheat your oven to 375°F (190°C). This temperature is perfect for baking the crust until golden brown. Lightly spray a 9 X 13-inch baking pan with cooking spray to ensure the bars release easily.

2. In a food processor, pulse the whole wheat flour, buckwheat flour, coconut sugar, salt, and baking powder until well combined. This step ensures that all dry ingredients are evenly distributed, setting the stage for a great crust.

3. Add the cold butter cubes to the flour mixture. Pulse until the mixture resembles coarse crumbs. You’re looking for a sandy texture, which will create a nice, flaky crust.

4. Next, add the egg, honey, and molasses to the processor. Pulse until everything is well combined and large clumps form. The mixture should hold together when pressed.

5. Reserve about 1/2 cup of the mixture and pour the remainder into the prepared baking pan. Press it firmly into the bottom and slightly up the sides of the pan to form a crust. This will create a sturdy base for your delightful filling.

6. Bake the crust for about 10 minutes, or until it’s just starting to set. Remove from the oven and let it cool slightly. This pre-baking step helps the crust maintain its shape when the filling is added.

7. While the crust is cooling, combine the remaining ingredients in the food processor. Add the strawberries, rhubarb, strawberry preserves, cornstarch, and lemon juice. Pulse lightly to combine the ingredients; you want them mixed but not puréed.

8. Pour this fruity mixture into a small saucepan and heat over medium heat. Stir gently until the preserves melt and the filling becomes slightly thickened. This step enhances the flavors and ensures a cohesive filling.

9. Once the filling is ready, pour it over the cooled crust, spreading it evenly. Crumble the reserved 1/2 cup of crust mixture on top of the filling. This crumb topping adds a delightful texture and keeps the filling secure.

10. Bake for about 20 minutes, until the filling is bubbly and the top begins to lightly brown. Keep an eye on it; the bars are done when the edges are golden, and the filling is visibly thick.

11. Once out of the oven, let the bars cool completely in the pan before cutting them into squares. If desired, sprinkle with powdered sugar for an extra touch of sweetness!

Expert Tips about Strawberry Rhubarb Buckwheat Bars

When preparing these Strawberry Rhubarb Buckwheat Bars, a few expert tips can elevate your baking game. From ingredient selection to baking techniques, let’s ensure your bars turn out perfect every time!

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
• Freezing: These bars freeze beautifully! Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Pairing: Serve with a dollop of yogurt or a scoop of ice cream for an indulgent treat.
• Rhubarb Selection: Choose firm, vibrant rhubarb stalks for the best flavor and texture in your bars.
• Variations: Try adding a pinch of cinnamon or nutmeg to the crust for an extra layer of flavor.

Perfect Matches for Strawberry Rhubarb Buckwheat Bars

These Strawberry Rhubarb Buckwheat Bars are a versatile treat that can be enjoyed on various occasions. Here are some ideas for serving:

• Picnics: They make a perfect portable snack for outdoor gatherings.
• Lunchbox Treat: Pack them in lunchboxes for a delightful midday surprise.
• Tea Time: Pair with your favorite tea for an afternoon pick-me-up.
• Spring Celebrations: Serve them at spring gatherings or celebrations, showcasing the season’s fresh fruit.
• Storage Tips: If you have leftovers, keep them in a cool place or refrigerate to maintain their freshness.

FAQ

Conclusion

These Strawberry Rhubarb Buckwheat Bars embody the wonderful flavors of spring, combining sweet strawberries and tart rhubarb into a delightful treat. With their wholesome ingredients and simple preparation, they’re perfect for any occasion. I encourage you to try baking them; they’re sure to become a favorite in your home. Enjoy the vibrant flavors, and have fun sharing them with friends and family!

Strawberry Rhubarb Buckwheat Bars

The ultimate spring treat! These Strawberry Rhubarb Buckwheat Bars combine the sweet-tart flavors of strawberries and rhubarb in a wholesome buckwheat crust. Perfect for any occasion, they’re easy to make and even easier to enjoy. Indulge in this delightful dessert tonight!

Print Recipe Pin Recipe

Servings: 24 servings

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/4 cups whole wheat flour
• 3/4 cup buckwheat flour
• 1/2 cup coconut sugar
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 cup unsalted butter
• 1 egg
• 2 tablespoons honey
• 3 tablespoons molasses
• 2 cups strawberries
• 2 cups rhubarb
• 12 ounces strawberry preserves
• 1 tablespoon cornstarch
• 2 teaspoons lemon juice

Equipment

• Food Processor
• Oven
• Baking Sheet
• Frying Pan
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 375°F (190°C). This temperature is perfect for baking the crust until golden brown. Lightly spray a 9 X 13-inch baking pan with cooking spray to ensure the bars release easily.
2. In a food processor, pulse the whole wheat flour, buckwheat flour, coconut sugar, salt, and baking powder until well combined. This step ensures that all dry ingredients are evenly distributed, setting the stage for a great crust.
3. Add the cold butter cubes to the flour mixture. Pulse until the mixture resembles coarse crumbs. You’re looking for a sandy texture, which will create a nice, flaky crust.
4. Next, add the egg, honey, and molasses to the processor. Pulse until everything is well combined and large clumps form. The mixture should hold together when pressed.
5. Reserve about 1/2 cup of the mixture and pour the remainder into the prepared baking pan. Press it firmly into the bottom and slightly up the sides of the pan to form a crust. This will create a sturdy base for your delightful filling.
6. Bake the crust for about 10 minutes, or until it's just starting to set. Remove from the oven and let it cool slightly. This pre-baking step helps the crust maintain its shape when the filling is added.
7. While the crust is cooling, combine the remaining ingredients in the food processor. Add the strawberries, rhubarb, strawberry preserves, cornstarch, and lemon juice. Pulse lightly to combine the ingredients; you want them mixed but not puréed.
8. Pour this fruity mixture into a small saucepan and heat over medium heat. Stir gently until the preserves melt and the filling becomes slightly thickened. This step enhances the flavors and ensures a cohesive filling.
9. Once the filling is ready, pour it over the cooled crust, spreading it evenly. Crumble the reserved 1/2 cup of crust mixture on top of the filling. This crumb topping adds a delightful texture and keeps the filling secure.
10. Bake for about 20 minutes, until the filling is bubbly and the top begins to lightly brown. Keep an eye on it; the bars are done when the edges are golden, and the filling is visibly thick.
11. Once out of the oven, let the bars cool completely in the pan before cutting them into squares. If desired, sprinkle with powdered sugar for an extra touch of sweetness!

Notes

These bars store well at room temperature for up to three days. For longer storage, refrigerate or freeze them. They can also be served with yogurt or ice cream for an extra treat!

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.