Strawberry Rhubarb Bars
The perfect spring recipe, these sweet, yet slightly tart Strawberry Rhubarb Bars are the perfect way to use up fresh strawberries and rhubarb.
Servings 12 pieces
Calories
Ingredients
Crumb layers
- 1 1/3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/13 cups rolled oats not quick cook
- 1/4 cup sliced almonds
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 cup butter melted
Filling
- 1 3/4 cups hulled and diced strawberries
- 1 1/2 cups diced rhubarb
- 1 tablespoon fresh lemon juice
- lemon zest
- 2 tablespoons granulated sugar
- 1 tablespoon 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, oats, cinnamon, almonds, baking soda, brown sugar and granulated sugar.
- Add melted butter to crumb mixture and stir until combined.
- Press 2/3 of the mixture into the prepared baking dish, set aside the remaining 1/3.
- For the filling: Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice and lemon zest. Add sugar and cornstarch and stir to coat.
- Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle the remaining 1/3 crumb mixture over top.
- Bake in preheated oven until top is golden brown and crisp and the 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.