By Cassie Johnston
Jump Directly to Recipe
Share this post:
The flavor combo of strawberry and rhubarb is like the holy grail of Spring flavors in my kitchen. Rhubarb is so incredibly easy to grow for us, and you just can’t beat fresh-picked strawberries.
And when they are combined? WHOA NELLY. Sweet, tart, tangy, fruity, and 100% spring. It’s pretty much my favorite dessert flavor on the planet (okay, maybe second behind really dark chocolate).
These bars have all the flavors of strawberry-rhubarb pie, but are packed with whole grains and one of my all-time favorite super foods—chia seeds. I love chia seeds because they pack a huge nutritional punch in a mostly flavorless little package.
When they first became popular a few years back, they were hard to track down, but now, even my dinky little small town grocery store sells chia seeds! I love it when superfoods go mainstream.
I love cooking with chia seeds because they get this awesome gel-like coating when they are wet that does a great job of thickening foods.
You can use them as a replacement for eggs (just mix one tablespoon chia seeds with three tablespoons of warm water, and let sit until thick—about five minutes). You can make pudding with them without any added thickener like cornstarch or tapioca. And you can use them to thicken up fruit jams without adding pectin or sugar—and that’s exact what I did here.
I’ve been making these strawberry-rhubarb pie bars for years now, and they are always a crowd-pleaser. They are reminiscent of strawberry cereal bars (remember those from when you were a kid?) and have just enough sweetness to feel decadent, but not so much that you couldn’t eat these for breakfast. Enjoy!
Strawberry-Rhubarb Pie Squares are your favorite spring pie in bar form. They are sure to be a crowd-pleaser in all their sweet-tart glory.
I’ve done this subbing in Bob’s Red Mill All-Purpose 1-for-1 Gluten-Free flour and vegan butter too, and they turn out great!
Subscribers get first access to new content, exclusive recipes, giveaways, tons of freebies, behind-the-scenes updates, and a totally free eBook just for signing up!
Your email address will not be published. Required fields are marked *
Rate this recipe
I’m not sure where I got the idea, I think I kind of just winged it, but when I was making blueberry lemon muffins I didn’t have butter that wasn’t rock hard so I just subbed vegetable oil. It worked perfectly and I couldn’t tell the difference. BUT, I’m not a baker, and since those muffins were the only thing I’ve ever baked I can’t say if that would work for anything else!
my husband has been begging me to make him a strawberry rhubarb pie and these look great! can’t wait to try them!
Hey Cassie! I made these and they are out of this world! I couldn’t find chia seeds in Amsterdam (though I think I may now have figured out where I can get them and will be trying that version too), so I had to change a couple of things, but wow! They are delicious, healthy and really easy to make! What more can you ask for? Just thought I’d let you know I put them on my blog today :-)
Yay! I’m so glad you liked them!
Thanks for this great recipe! I subbed coconut oil for butter, and used coconut milk. Also didn’t have maple syrup so made a concoction of barley malt syrup, honey & white sugar. Very tasty!
Okay, it’s about time I make these… I saw them a while back then recently remembered them!! They just look fantastic!!
They look so good! I think I might try them with coconut oil if I need a dairy free treat, I normally have good luck using that in place of butter (though I do love butter!)
Recently my trusty coconut oil didn’t work in a recipe and I was so sad! I nearly cried! It works for everything else all the time, but for my healthy chocolate chip cookies, just no way.
I hope you are feeling as great as you look! Thank you for sharing these great looking recipes and so much of yourself!
I’ve never tried rhubarb before! I’ve always wanted to, but just feel so intimidated! I think you’ve convinced me to give it a try.
Looking fantastic.I could not wait to make it.One question, Can I use coconut oil?
I haven’t tried it with all coconut oil, but I don’t see why it wouldn’t work. Let me know if you try it!
Tried it with coconut oil and everything looks fine except the taste :P
At Wholefully, we believe
vibrant, glowing health
is your birthright.
The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a 14-day meal plan to get you started on the road to vibrant health.
Welcome to Wholefully! Our goal is to empower you to take control of your own health. Let us show you the holistic wellness tools you need to nourish your body and uplift your mind.
In this totally free (yup!) digital book, I share with you everything you need to get started living the Wholefully life—clean eating, green beauty, natural home, self-care, mental health—we cover it all!
Many outgoing links on Wholefully are affiliate links. If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Wholefully/Back to Her Roots, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Any specific health claim or nutritional claims or information provided on the website are for informational purposes only. Nothing on the website is offered is intended to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. See full disclosures »
We are using cookies to give you the best experience on our website.
You can find out more about which cookies we are using or switch them off in settings.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.