Strawberry Rhubarb Bars
User Reviews
5
Strawberry Rhubarb Bars
Description
This recipe starts by preparing a crumb mixture combining all-purpose flour, rolled oats, baking powder, salt, brown sugar, granulated sugar, softened butter, and vanilla extract. Part of this mixture is pressed into the bottom of a parchment-lined baking dish, creating a sturdy base. The filling consists of diced fresh strawberries and rhubarb combined with lemon zest, lemon juice, sugar, and cornstarch to thicken juices during baking.
The filling is spread evenly over the crust, then topped with the reserved crumb mixture pressed gently to adhere. Baking at 350°F until lightly browned creates a golden crust and tender fruit center, while the oats contribute chewiness and texture to the topping.
The bars cool in the pan before slicing, yielding portions with a balanced tartness from rhubarb, sweetness from strawberries and sugars, and a satisfying crunch from the bite of oat crumbs. This comforting dessert works well served by itself or with whipped cream.
Ingredients
Crumb layers
- 1 cup all-purpose flour
- 1½ cups rolled oats
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ¾ cup butter unsalted, softened
- 1 teaspoon vanilla extract
Filling
- 2 cups strawberries hulled and diced
- 2 cups rhubarb diced in small ¼ pieces
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon cornstarch
- ⅓ cup sugar
Instructions
- Prep the oven and baking dish. Preheat the oven to 350°F. Spray a 9x9-inch baking dish with cooking spray then line it with parchment paper, with the parchment paper hanging off the sides to make it easy to lift out the bars.
- Make the fruit filling. In a mixing bowl combine all the filling ingredients together.
- Make the crumble mixture. To a large bowl, add the flour, oats, baking powder, brown sugar, granulated sugar, salt and toss to combine. Add the butter and vanilla extract and stir using a spatula or a pastry cutter until well combined and crumbly. Set aside about a cup for the topping.
- Assemble the bars. Press the rest of the crumb mixture into the bottom of the prepared pan. Spread the strawberries and rhubarb evenly over the crumb layer in the baking pan. Sprinkle the reserved crumb mixture over the fruit and gently press down with your hands.
- Bake. Transfer the baking pan to the oven and bake for 45 minutes to 1 hour or until lightly browned.
- Cool, cut and serve. Cool completely before cutting into slices and serving. Serve with vanilla ice cream if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 355kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 138mg | 6% |
| Potassium | 236mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 21mg | 23% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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