Strawberry Rhubarb Bars
User Reviews
5
8 reviews
Excellent
Strawberry Rhubarb Bars
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A perfect combination of sweet and tart, these Strawberry Rhubarb Bars are the best desserts to make when rhubarb are in season!
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Ingredients
For the Crumb and Crust:
- 2 cups all-purpose flour (240g)
- 2 cups rolled oats 224g, old fashioned
- ¾ cup light brown sugar 165g, packed
- ¾ cup granulated sugar (150g)
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ¾ cup butter melted (170g, unsalted
- 2 teaspoons vanilla extract
For the Filling:
- 2¼ cups strawberry from 1 pound/450g, diced
- 2 cups rhubarb ¼-inch pieces/225g, diced
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice fresh
Instructions
- Preheat the oven to 350F. Butter a 9x13-inch baking pan or spray with baking spray and line with parchment paper.
For the Crumb and Crust:
- In a large mixing bowl, whisk together the flour, oats, sugars, salt, and baking soda. Stir together the butter and vanilla and pour into the flour mixture. Fold the butter into the flour mixture until evenly combined, but still slightly crumbly.
- Press two-thirds (3½ cups) of the mixture into an even layer in the bottom of the baking pan. Squeeze the remaining third (1½ cups) of the mixture in your palm then break into small clumps, and set aside.
For the Filling:
- In a medium mixing bowl, whisk together the sugar and cornstarch. Add the strawberries, rhubarb, and lemon juice and stir until the fruit is well coated in sugar. Spread over the crust in an even layer.
- Sprinkle the remaining crumb mixture over the top of the fruit.
- Bake for 50 to 55 minutes or until the crumb topping is golden brown and the filling is bubbly. Let cool completely in the baking on a wire rack. Using the parchment as handles, remove from the pan and cut into bars for serving. The bars can be refrigerated in an airtight container for up to 5 days.
Notes
- You can use fresh or frozen strawberries and rhubarb. Let the frozen strawberries and rhubarb partially thaw before using by letting them sit at room temperature for 30 minutes so you can chop them.
- Make sure to cut the strawberries and rhubarb into small, even pieces so you get both flavors with each bite.
- Allow everything to cool in the pan before removing and slicing into bars. When hot from the oven, the strawberry rhubarb layer is a bit melty. Cooling helps it firm up, so the bars stay intact when you cut them.
- I highly recommend using parchment paper as it makes removing the strawberry and rhubarb bars from the pan easier and cleaning up easier.
- Strawberry rhubarb bars are very tasty on their own, but you can serve them with a dollop of whipped cream or a scoop of vanilla ice cream on top for an extra indulgent treat.
Nutrition Information
Show Details
Calories
392kcal
(20%)
Carbohydrates
66g
(22%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.5g
(25%)
Cholesterol
31mg
(10%)
Sodium
270mg
(11%)
Potassium
196mg
(4%)
Fiber
3g
(12%)
Sugar
39g
(78%)
Vitamin A
379IU
(8%)
Vitamin C
18mg
(20%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 270mg | 11% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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