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Strawberry Rhubarb Bars Recipe

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These Strawberry Rhubarb Bars feature a buttery oat and flour crust topped with a sweet and tangy strawberry rhubarb filling. Baked to golden perfection, these bars offer a perfect balance of fruity freshness and crumbly texture, ideal for a delightful dessert or snack.

Ingredients

For the Crust and Topping

  • 2 cups old fashioned oats
  • 2 cups all purpose flour
  • 1 1/3 cups light brown sugar (packed)
  • 1 cup salted butter (softened)
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

For the Filling

  • 3 cups rhubarb (chopped)
  • 3 cups strawberries (sliced)
  • 2 Tablespoons lemon juice
  • 1 cup granulated sugar
  • 1/4 cup cornstarch (OR arrowroot powder)

Instructions

  1. Prepare the Fruit Filling: In a large saucepan, combine the chopped rhubarb, sliced strawberries, and lemon juice. Cover and cook over medium heat, stirring occasionally, for 8 to 12 minutes until the fruit is tender.
  2. Thicken the Filling: Add the granulated sugar and cornstarch to the fruit mixture. Cook while stirring constantly for 1 minute until the mixture comes to a boil. Continue boiling for another minute until thickened. Remove from heat and set aside to cool slightly.
  3. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 13×9-inch baking pan to prepare for baking.
  4. Make the Crust and Topping Mixture: In a large bowl, combine oats, all purpose flour, light brown sugar, softened salted butter, vanilla extract, baking soda, and salt. Use a hand mixer or wooden spoon to mix the ingredients until the mixture resembles coarse crumbs.
  5. Assemble the Bars: Reserve 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumb mixture evenly into the bottom of the prepared baking pan to form the crust.
  6. Add the Filling and Top Crumbs: Spread the thickened fruit filling evenly over the crust in the pan. Then sprinkle the reserved crumb mixture evenly over the filling.
  7. Bake the Bars: Place the pan in the preheated oven and bake for approximately 45 minutes or until the top is golden brown and the filling is bubbly.
  8. Cool and Serve: Allow the bars to cool completely in the pan before cutting into 24 servings. This ensures the filling sets properly and bars hold together when sliced.

Notes

  • You can substitute arrowroot powder for cornstarch for a gluten-free option in the filling.
  • Make sure the butter is softened to room temperature for easier mixing of the crust.
  • Cooling the bars completely before slicing is important to avoid runny filling.
  • For a more tart flavor, increase rhubarb slightly or reduce sugar to taste.

Find it online: https://justsosavory.com/strawberry-rhubarb-bars-recipe/