Strawberry-Rhubarb Streusel Bars

Remember in the last post how I was talking about how boring my life is? Do you also remember the post before that where I was talking about how much I love Tofino? Well, first off, my life just got a little less boring. Secondly, I am going to be spending a lot more time in Tofino becaaaaaaause...

I'm (temporarily) moving to Tofino!

I just got hired as a pastry cook at one of the resorts in Tofino! Back in January when I had just graduated pastry school, I actually looked into applying to this one specific resort, but I thought, "Nah, I can't just move to Tofino. I'll find something here in Vancouver." and left it at that. But on my recent trip to Tofino, I realized that it's not that far away from Vancouver and it's an awesome place! It's gorgeous! And so I thought, why not? I sent an email to the executive chef and received an email back that day! 

That was about a week and a half ago and as of two days ago, I officially accepted the offer of employment! I'm sorry I didn't tell you guys sooner, but I wanted to make sure that it was going to happen before I start telling the internet. It would be a bit embarrassing if I was going on and on about how I got the job and then I didn't actually get the job.

I'll be working for four months in the summer to start off with and if I like working there, I can continue throughout the year. If I'm not into it, I can leave in October. Easy! I'll be living at the resort in a dorm-type accommodation for staff. But it's super cheap rent, is 5 minutes form work, and is also 5 minutes from the beach. If you guys want to get a little taste of what Tofino is like, check out this gallery or just search "Tofino" in google.

I'm not starting until the beginning of June so I'm going to try and build up a stash of recipes and photos to post while I'm away, but it certainly won't be as often as I'm posting now. 

But yeah! I'm super excited about this opportunity but also a little nervous because I'm leaving behind my kitty and my boyfriend for a while, which is always a bummer. But life is about taking risks and going on adventures and that's exactly what I intend to do.

Strawberry-Rhubarb Streusel Bars
Recipe from The Kitchn

343 g all-purpose flour
170 g unsalted butter, cold, cut into large chunks
56 g cream cheese
150 g turbinado sugar
1/2 teaspoon salt
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla extract

226 g rhubarb, cut into 1/3 inch dice
170 g strawberries, hulled and sliced
50 g turbinado sugar
1/2 lemon, juiced
1/2 vanilla bean (optional)

Preheat the oven to 350 F. Spray an 8 inch square baking pan with non stick spray, then line with parchment and spray the parchment.

Combine the strawberries, rhubarb, sugar, lemon juice, and the seeds from half the vanilla bean (if using) in a large bowl. Stir to combine everything. Set aside.

In a food processor, combine 312 g of flour, butter, cream cheese, sugar, and salt. Pulse to combine until the mixture is crumbly and moist. Remove 1 2/3 cup of this mixture and place it in a bowl in the fridge. This will be the streusel.

In the food processor, add the remaining 31 g of flour, egg, baking powder, and vanilla extract. Blend until it begins to come together.

Press the mixture evenly into the baking pan with your hands. Bake for 10 minutes.

Remove from the oven. Strain the macerated fruit from the juices and spread in an even layer across the top. Sprinkle the streusel over the top and sprinkle a bit of turbinado sugar over top.

Bake for 40 to 50 minutes, until the top is golden brown. Let it cool for 20 minutes before lifting out of the pan and slicing into squares.

Store in an airtight container for up to 5 days.


  1. Congratulations Megan! That is amazing news! And Tofino does look gorgeous, as do these streusel bars :)

    1. Thank you! I have to admit, while I am nervous, it's going to be pretty nice to spend summer in Tofino. Maybe I'll learn to surf there!

  2. Congrats on the job! These streusel bars look absolutely divine! Can't wait to give this recipe and your sorbet recipe a try with our rhubarb crop this year - thanks for sharing the recipe and good luck with the new job!

    1. Thanks! Knowing rhubarb plants, you'll soon have an endless supply of rhubarb on your hands. I'll be posting two other rhubarb recipes in the coming weeks so you will have plenty of ways to use it up!