These buttery, Piñon Pantry’s Strawberry Rhubarb Jam bars have a soft shortbread base, a layer of bright Piñon Pantry’s Strawberry Rhubarb Jam, and a golden, oat-streusel topping. Sweet, tart, crumbly, and totally addictive.
🍽️ Servings: 16 bars
⏱️ Total Time: 1 hour (plus cooling)
📦 Make Ahead: Store in fridge up to 5 days or freeze for later
🧈 Ingredients
Shortbread Base & Crumble Topping
1 1/2 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup brown sugar (light or dark)
1/4 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon (optional but recommended)
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 tsp vanilla extract
Jam Layer
3/4–1 cup Piñon Pantry’s Strawberry Rhubarb Jam
Optional: 1 tsp lemon juice or zest to brighten the flavor if jam is very sweet
🧑🍳 Instructions
🔹 Step 1: Prepare the Crust and Crumble
Preheat oven to 350°F (175°C). Line an 8×8” pan with parchment.
In a large bowl, combine flour, oats, sugars, baking powder, salt, and cinnamon.
Stir in melted butter and vanilla until crumbly.
Press 2/3 of the mixture into the bottom of the pan to form a firm base.
🔹 Step 2: Add the Jam
Stir Piñon Pantry’s Strawberry Rhubarb Jam with lemon juice/zest if using.
Spread evenly over the crust.
🔹 Step 3: Top and Bake
Sprinkle remaining crumble mixture over jam layer.
Bake for 30–35 minutes, until golden and bubbly around the edges.
Cool completely before slicing (chilling helps firm them up).
✨ Optional Add-ins & Toppings
Add sliced almonds or chopped pecans to the topping
Drizzle with vanilla glaze (powdered sugar + milk + vanilla)
Serve with vanilla ice cream or whipped cream
💡 Tips
Want it even fruitier? Add fresh chopped strawberries or rhubarb to the Piñon Pantry’s Strawberry Rhubarb Jam layer (1/4 cup total).
Make it gluten-free with a 1:1 GF flour blend and certified GF oats.