Crust

Cup of Yum
1. Preheat oven to 350 degrees F. Line a 9×9-inch square pan with parchment paper leaving a parchment paper overhang on either side of the pan. Hold the parchment paper in place with binder clips.
2. In a medium bowl, add the flour, sugar, and butter. Beat in a hand mixer on medium speed until fully combined.
3. Once the dough is combined, press ⅔ of mixture into the prepared baking pan evenly and firmly to the edges. Set aside.

Filling

1. In a separate bowl, add the diced strawberries, sliced rhubarb, 2 tablespoons sugar, and lemon juice. Stir until the strawberries and rhubarb are coated with sugar and lemon juice.
2. Pour the strawberries and rhubarb mixture on top of the crust and evenly spread out.
3. Sprinkle with remaining dough evenly on top of the filling.
4. Place in the preheated oven and bake in center of oven for 30 minutes or until the crust begins to brown and the filling is bubbling.
5. Remove from oven and let cool to room temperature.

Icing

1. While the bars cool, work on the icing.
2. Add the powdered sugar and milk in a small bowl. Whisk until combined. Check to make sure the icing is the perfect drizzling consistency. If it needs to be thinned, add additional milk a teaspoon at a time. If it needs thickened, add a small amount of powdered sugar into the icing and whisk until combined.
3. Drizzle the icing over strawberry rhubarb bars. Use a sandwich bag with a small hole cut into the corner of the bag or a fork will work great to drizzle the icing.
4. Slice and serve.
5. Store in an airtight container in the refrigerator.