Strawberry Rhubarb Pie Squares- Easy and Delicious
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Andy Hay
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If you’ve been around here long enough, you know my soft spot for a classic strawberry rhubarb pie runs deep. That sweet-meets-tart combo screams summer in Eastern Canada. Nostalgia, brightness, and honestly, nothing kicks off warm-weather baking quite like the first bite of a strawberry & rhubarb pie. But this year, I wanted something that had all that summery flavour—without the full pie-making production. So say hello to your new favourite bake: strawberry rhubarb pie squares. These treats combine all the things you love about a strawberry rhubarb pie recipe. They are easy to eat and easy to make. We’re talking buttery, flakey crumb, juicy fruit filling, and zero fork required. Perfect for summer BBQs, picnics, or when you’re just craving pie but don’t want to deal with the whole rolling-pin situation.
All the Pie Flavour, None Of the Stress
Let’s be real—making pie dough can feel a little intimidating. Don’t get me wrong, I’m all about a good pie moment, but sometimes you just want the flavour of a classic strawberry pie recipe without the whole ordeal. These strawberry rhubarb pie bars check every box. They’ve got a similar texture and vibe to a traditional pie, but they’re way less fussy and totally portable.
The recipe uses the same buttery crumb mixture for both the base and topping, mimicking a dry pie dough without the need for rolling. Think of it like pie crust meets streusel, but way more flakey. The trick? Cold, grated butter—seriously, a game changer.
A Flakey Crumb Inspired Pie Crust
Let’s nerd out on the crust for a second because this part is cool. To achieve that flaky texture without making a full pie crust recipe, we use frozen butter. Just grate it with a cheese grater directly into the flour mix. This mimics the process of making pie dough, where cold butter is key to that signature light, tender flake.
Once you’ve got your grated butter, you mix it with flour, white sugar, brown sugar, baking powder, cinnamon, and a pinch of salt. We also toss in an egg, a splash of milk, and a bit of vanilla for richness and structure. The final mixture should feel like wet sand—moist enough to hold together when pressed, but still crumbly.
This crumble topping mixture is super versatile. It creates a strong bottom layer that holds everything together. We save some for the top layer, which gets crispy in the oven. Two different textures from one simple mix—love that.
That Juicy Strawberry Rhubarb Filling
Now let’s discuss the real star of the show: the strawberry rhubarb filling. This part is super straightforward and comes together in a flash. You can use fresh or frozen fruit—whatever you’ve got on hand.
I usually mix sliced strawberries and chopped rhubarb. Then, I add a bit of sugar, cornstarch to thicken, and some lemon zest to brighten it up.
As the bars bake, the fruit bubbles and thickens. It turns into that jammy, gooey center we all love from a strawberry rhubarb pie recipe. The kind of filling makes you want to go back for seconds (or thirds) and leaves just the right amount of sticky on your fingers.
Strawberry Rhubarb Pie Squares—No Pie Plate Needed
What I love most about these strawberry rhubarb pie squares is how simple they are to pull together. No need to chill dough, roll anything out, or blind bake a crust. You just press the crumb mixture into your pan, layer on the fruit, sprinkle on the topping, and bake.
That’s it. You can make this in under an hour. You likely have most of the ingredients in your pantry.
Honestly, this is the kind of dessert I find myself making on repeat all summer long. The dish has all the nostalgic flavours of a classic strawberry rhubarb pie, but in a format that’s way more weeknight-friendly. I’ve even caught myself sneaking one with my morning coffee—no regrets.
Final thoughts on These Strawberry Rhubarb Pie Squares
If you want a strawberry and rhubarb pie but don’t want to make a whole pie, try these strawberry rhubarb pie bars. They’ve got that classic sweet-tart filling, a buttery flakey crust, and they travel well—what more could you ask for? Whether you’re going to a potluck, packing a picnic, or just enjoying time at home, this bake makes people smile. Add a scoop of vanilla ice cream and you’re golden!
So grab your measuring cup, pull that butter from the freezer, and get ready to bring some summer joy to your kitchen. You’re going to love these.
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Ingredients:
Pie Dough Crumble Dry 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
Pie Dough Crumble Wet Ingredients
- 1 egg
- 1/8 cup milk
- 1 1/2 tsp vanilla
Strawberry Rhubarb Filling
- 1 1/2 cup strawberries, sliced
- 1 1/2 cup rhubarb, chopped
- 1/4 cup sugar
- 1 tsp corn starch
- Zest lemon
Instructions:
- Line a 9X9 inch brownie pan with parchment paper and preheat oven to 350F
- In a large bowl mix together all of the dry pie dough crumble ingredients. Using your hands mix together and make sure all of the shredded butter is coated with flour.
- Add all of the wet ingredients together in a small bowl and whisk. After whisking, pour wet mixture into dry bowl and stir. The mixture should be clumpy and feel like wet sand.
- Scoop about 2/3rd's of the pie dough crumble into the prepared pan. Press mixture down using a spatula or the bottom of measuring cup. Be sure to really press down on the corners and sides of the crust. This will help the base be sturdy.
- In a bowl mix together the strawberries, rhubarb, sugar, cornstarch, and lemon zest. Pour the mixture over the crust and top it with the remaining 1/3 of the pie dough crumble. Lightly press down.
- Place pan in preheated over and bake for 50 minutes. When done, remove from oven and allow to cool for one hour. This is key or the squares will fall apart. It needs time to congeal.. just like a pie! I let mine cool for 1 hour and then popped it in the freezer for 15 minutes. If you can leave it for a couple hours on the counter you should be good to go!
- Once cooled, remove from pan and cut into squares! Enjoy!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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These are amazing. Better than pie, especially for serving and or bringing to a BBQ/ gathering. Made these and brought them over to a friends hosue for games night. Gone! People were kindly arguing who got the last piece. “how many pieces did you have?” “I only had 1… I think its mine”. Making again for a party tonight!
Love this, Kelsey! Sounds like they were a total hit—and I’m with you, way easier than pie when you’re serving a group. Thanks for sharing!
Good afternoon,
I was in a hurry and bought some christie’s crumbs and used it as a base and top all the while adding cinnamon, a bit of salt, a bit of baking powder, egg and milk. I sure hope it turns out OK – I will let you know.
I made the first batch following your recipe and they were great – a bit cakey I found – but I had trouble with the frozen butter – by the time I finished grating it – it was hard to deal with but I managed. They were absolutely delicious though. I am hoping these will be the same. Thank you for all your great recipes, they are fun to try even when they don’t turn out the same as yours 🙂
Thanks so much for sharing—I love that you’re experimenting and making it your own! Grating frozen butter can definitely be a bit tricky, but sounds like you got it. Fingers crossed your shortcut version turns out just as tasty—keep me posted!
Andy, is it possible to use frozen strawberries in this recipe? Guessing I would have to thaw them & drain at least some of the juices off or the squares would be soggy. I don’t always have fresh berries to use. Or could I use just rhubarb & omit the berries? And add extra sugar. Thanks for your help with this & thanks for all the recipes & advice you share! Enjoy the day!!!!
I made these today. Everything worked out according to plan. They look great, however I find there is too much of the bottom layer and too little of the yummy filling. I will try them again, making adjustments.
Totally fair—and great catch, Joanne! Let us know how your next batch turns out. Always love hearing how folks make it their own!