Strawberry-Rhubarb Bars
These strawberry rhubarb bars combines the pie flavors of strawberries and rhubarb perfectly in an oatmeal crust. These are really easy to make, without a lot of fuss and are perfect for a potluck or barbecue. They have the flavors of spring and summer!
Servings 24
Calories 116kcal
Ingredients
- 1 1/2 cups fresh rhubarb or frozen unsweetened ;cut into 1/2-inch pieces
- 1 1/2 cups fresh strawberries sliced
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 2 tablespoons cornstarch
Crust
- 1 1/2 cups all-purpose flour
- 1 1/2 cups uncooked quick-cooking oats
- 1 cup firmly packed brown sugar
- 3/4 cup butter softened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Drizzle
- 3/4 cup powdered sugar
- 1 to 2 tablespoons milk
- ¼ tsp almond extract optional
Instructions
For the filling:
- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally,8-12 minutes or until fruit is tender.
- Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
For the crust:
- Heat oven to 350°F.
- Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
- Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. NOTE: I use a parchment (or foil) sling for easy removal. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.
Glaze
- Combine all drizzle ingredients in bowl. Drizzle over cooled bars. Cut into bars.
Notes
Recipe source: Land O'Lakes