Strawberry Rhubarb Bars
User Reviews
5
Strawberry Rhubarb Bars
Description
Strawberry Rhubarb Bars consist of a layered base and topping made from a blend of all-purpose flour, rolled oats, sugars, baking soda, salt, melted butter, and vanilla. The filling is crafted by tossing chopped strawberries and sliced rhubarb with fresh lemon juice, sugar, and cornstarch to create a thickened fruit mixture. After pressing two-thirds of the crumb mixture into a prepared pan, the fruit filling is spread evenly atop. The remaining crumb mixture is sprinkled over the top. Baking at a moderate temperature until the filling bubbles and the crumbs turn golden yields bars with a tender, chewy fruit center and crisp textured crust layers. These bars can be lifted from the pan if parchment is used or served directly from the baking dish.
The flavor combines the bright tartness of rhubarb with the sweetness of strawberries, balanced by the rich buttery crumb. The oat content adds a nutty chew and texture depth. This treat works well as a seasonal dessert or sweet snack and can be enjoyed warm or cooled.
If parchment paper is not used, you can butter the baking dish only, but bars will be easier to remove if lined with parchment. The recipe yield corresponds to a 9x9 inch pan.
Ingredients
Crumb layers
- 1 1/3 cups (188g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups (120g) rolled oats old fashioned
- 1/2 cup (110g) light brown sugar packed
- 1/2 cup (110g) granulated sugar
- 3/4 cup (170g) unsalted butter melted
- 2 tsp vanilla extract
Filling
- 1 3/4 cups (273g) strawberry from 12 oz whole, hulled, diced
- 1 1/2 cups (190g) rhubarb sliced 1/4-inch thick, diced
- 1 Tbsp lemon juice fresh
- 1/3 cup (71g) granulated sugar
- 1 Tbsp (9g) cornstarch
Instructions
- For the crumb layer: Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment*.
- In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.
- Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened.
- Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.
- For the filling: Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice.
- In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat.
- Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top.
- Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes.
- Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.
Notes
- Butter and parchment paper help bars lift cleanly from the pan for easier cutting and serving.
- If you prefer, skip the parchment and butter the dish only, though bars may be harder to remove.
User Reviews
Overall Rating
5
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