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Strawberry Rhubarb Bars

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  • Prep 15 min
  • Total 45 min
  • Servings 12
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Scrumptious bars made easy with Betty Crocker™ Super Moist™ cake mix.
by: Sweet ReciPEAs
Updated May 19, 2016
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  • 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • 1 large egg
  • 1/3 cup unsalted butter, at room temperature
  • 1 cup crushed Cinnamon Toast Crunch™ cereal, divided
  • 1 cup strawberry-rhubarb freezer jam (or jam of your choice)


  • 1
    Prepare a 9x13-inch pan with baking spray. Set aside.
  • 2
    Preheat oven to 350°F.
  • 3
    In a large bowl using your hands or a pastry blender mash together the butter, dry cake mix, and egg.
  • 4
    Sprinkle 2/3 of the cake mixture into the bottom of the prepared pan. Press the mixture down as evenly as possible.
  • 5
    Spread jam over the top.
  • 6
    Add 3/4 cup crushed Cinnamon Toast Crunch™ to the remaining 1/3 of the cake mixture. Sprinkle over jam layer. (Do not press down.)
  • 7
    Sprinkle remaining 1/4 cup of cereal on top.
  • 8
    Bake for 25-30 minutes until brown around the edges and a knife comes out clean. Note: Jam may stick to the knife even when cake is done.
  • 9
    Let cool for at least 30 minutes before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Growing up, we visited my grandparents and other relatives in Michigan every summer.

    And every time we were there they made Rhubarb Grunt (like a cobbler). I thought it was dreadful. Way too tart. But everybody, especially my mother, loved it and we seemed to have it everywhere we my dismay.

    Then, while visiting a cousin, they offered up some Strawberry-Rhubarb Pie. I quickly turned them down when I heard the word “rhubarb.” But they were insistent that I try. Glad they did. Strawberry-Rhubarb is a whole other ball game compared to just rhubarb if you ask me. And I’ve tried to capture some of that in my Strawberry-Rhubarb Bars.

    The actual bars are rather simple, using a cake mix to make things even easier. They also have a crunchy twist using Cinnamon Toast Crunch Cereal in the topping. However since it’s pretty hard to find Strawberry-Rhubarb Jam without a jam maker in your family (I have one) you will need to make a Strawberry-Rhubarb Freezer Jam to make these bars.

    Luckily freezer jam is easy to make as well. This freezer jam is a little different as you need to cook down the fruit first. Normally you don’t have to do this with most freezer jam, but the rhubarb is very bitter raw and must be cooked down.

    You can see you start with just the fruit and sugar. The juices from the fruit will help it cook down.

    It will cook down in about 20 minutes.

    It’s best to make the jam the day before and then make the bars so it’s not an all day thing. Enjoy!

    More Strawberry-Rhubarb Goodness

    Strawberry-Rhubarb Slush
    Strawberry-Rhubarb Squares
    Rhubarb-Strawberry Tart
    Rhubarb and Strawberry Cornbread Cobbler
    Fresh Strawberry and Rhubarb Sauce Parfaits
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