RECIPE REPORT: STRAWBERRY RHUBARB BARS

June is a month full of sunshine and summer foods, but most importantly it’s a time to celebrate all things dairy. As we mark National Dairy Month, I thought it would be the perfect opportunity to highlight how dairy plays a vital role in the meals we love.

This month I wanted to share one of my favorite seasonal treats: Strawberry Rhubarb Bars topped with Homemade Whipped Cream. These bars showcase how essential dairy is in creating foods that are comforting, satisfying, and filling. From the butter in the crust to the heavy cream whipped into fluffy peaks, dairy gives this recipe richness, texture, and flavor. Whether you’re baking or sauteing, dairy brings out the best in ingredients, binding them in a way that is both nostalgic and nourishing.

Beyond the kitchen, dairy supports local farm families, contributes to rural economies, and delivers key nutrients like calcium, protein, and vitamin D that support strong bones and a healthy lifestyle in a cost-effective way.

As we celebrate Dairy Month, I encourage you to reach for those farm-fresh ingredients and try these bars yourself. They are a small, delicious reminder of how dairy continues to be a staple in our homes, our traditions, and our communities.

Happy June Dairy Month and thank you to our dairy farmers who make it all possible!

Ingredients

Crumb layer

1 1/3 cups all-purpose flour

½ tsp baking soda

¼ tsp salt

1 1/3 cups rolled old fashioned oats

½ cup packed light brown sugar

½ cup granulated sugar

¾ cup unsalted butter, melted

2 tsp vanilla extract

Filling

1 ¾ cups diced strawberries

1 ½ cups diced rhubarb

1 tbsp fresh lemon juice

1/3 cup granulated sugar

1 tbsp cornstarch

Whipped Cream

1 cup cold heavy cream or heavy whipping cream

2 tbsp confectionary or granulated sugar (add more if you want it to be sweeter)

½ tsp vanilla extract

Instructions

Crumb layer:

Preheat oven to 350°F. Butter a 9 x 9 inch baking dish and line with parchment paper.

Whisk together flour, baking soda, and salt. Then add oats, brown sugar and granulated sugar, whisk. Use fingertips to break up clumps of brown sugar

Whisk vanilla into melted butter and pour over oats mixture. Stir with a spatula until evenly coated.

Press 2/3 of the mixture into the prepared baking dish. Save the remaining 1/3 for the top.

Filling:

Toss diced strawberries and rhubarb with lemon juice. In a separate bowl whisk together sugar and cornstarch. Then pour over strawberry mixture and toss to coat.

Pour strawberry mixture evenly over the crumb layer in the baking dish. Then evenly sprinkle the remaining 1/3 of crumb mixture on top.

Bake at 350°F for 45-50 minutes, or until the top is golden brown and filling is bubbling. Allow time to cool before cutting.

Whipped cream:

Using a handheld or stand mixer fitted with a whisk attachment, whip heavy whipping cream, sugar, and vanilla extract on medium-high speed for 3-4 minutes util medium peaks form. Use immediately or tightly cover and chill in fridge for up to 24 hours.