Description
These Strawberry Rhubarb Bars offer a delightful balance of sweet strawberries and tart rhubarb nestled in a crumbly oat and flour crust. Perfect as a homemade dessert or a sweet snack, these bars combine a buttery base with a fresh fruit filling baked to golden perfection.
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 prevent sticking and make removal easier.
- Prepare the Crust and Topping: In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, and salt. Stir in the melted butter until the mixture becomes crumbly. Press about two-thirds of this crumbly mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Reserve the remaining mixture for the topping.
- Prepare the Filling: In another bowl, mix together the diced strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract until well combined. This will ensure the filling thickens properly and balances sweetness with tartness.
- Assemble the Bars: Spread the fruit filling evenly over the pressed crust in the baking dish. Then, sprinkle the reserved oat and flour mixture evenly over the top to form the crumbly topping layer.
- Bake: Place the baking dish into the preheated oven and bake for 40-45 minutes, until the topping is golden brown and the filling is bubbly. This baking time allows the filling to cook through and the crust and topping to develop a crispy texture.
- Cool and Serve: Remove from oven and allow the bars to cool completely in the baking dish before cutting them into squares. Cooling helps the filling to set properly, making the bars easier to cut and serve.
Notes
- For best results, use fresh ripe strawberries and fresh rhubarb.
- If rhubarb is tart, you can increase granulated sugar slightly to balance flavors.
- Line the baking dish with parchment paper so bars can be lifted out easily for serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These bars can also be frozen for up to 3 months. Thaw overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
