Description
Deliciously tangy and sweet Strawberry Rhubarb Bars featuring a crumbly oat crust and topping with a juicy strawberry and rhubarb filling, perfect for a summery dessert or snack.
Ingredients
Scale
Crust and Topping
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
Filling
- 2 cups fresh strawberries, diced
- 2 cups rhubarb, diced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to ensure easy removal of the bars after baking.
- Prepare the Crust and Topping: In a large bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, and salt. Stir in the melted unsalted butter until the mixture becomes crumbly. Press about two-thirds of this mixture evenly into the bottom of the prepared baking dish to form the crust. Reserve the remaining one-third of the mixture for the topping.
- Prepare the Filling: In another bowl, mix together the diced fresh strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. This combination will create a thick, flavorful filling that balances the tartness of the rhubarb with the sweetness of the strawberries.
- Assemble the Bars: Spread the prepared fruit filling evenly over the crust in the baking dish. Then, sprinkle the reserved oat and flour mixture evenly on top of the filling to create a crumbly topping.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the filling is bubbly. Allow the bars to cool completely in the pan before cutting into 16 individual servings.
Notes
- Use fresh rhubarb and strawberries for the best flavor and texture.
- If you prefer a sweeter filling, you can increase the granulated sugar slightly.
- Make sure the bars are completely cool before cutting to prevent the filling from leaking.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute butter with a dairy-free alternative to make it lactose free.
