Description
Delight in these luscious Strawberry Rhubarb Bars featuring a buttery oat crust and a sweet-tart fruit filling. Perfect as a summertime treat or dessert, these bars combine fresh strawberries and rhubarb baked to bubbly perfection under a crumbly oat topping.
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) and line a 9×13-inch baking dish with parchment paper to ensure easy removal of the bars.
- Prepare the Crust and Topping: In a large mixing bowl, combine the flour, rolled oats, packed brown sugar, baking powder, and salt. Stir in the melted unsalted butter until the mixture becomes crumbly and holds together when pressed. 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 for the topping.
- Prepare the Filling: In a separate bowl, combine the diced strawberries and rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix gently until everything is well combined and the fruit is coated evenly.
- Assemble the Bars: Spread the prepared fruit filling evenly over the oat crust in the baking dish. Then sprinkle the reserved oat crumble mixture evenly over the fruit layer, covering it completely.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the topping is golden brown and bubbly around the edges. This ensures the fruit is cooked through and the crust is crisp.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the baking dish. This cooling step helps the filling to set, making it easier to cut into neat bars. Once cooled, cut into 16 squares and serve.
Notes
- Use fresh strawberries and rhubarb for the best flavor and texture.
- Ensure the bars are completely cooled before cutting to prevent the filling from oozing.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- These bars can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a dollop of whipped cream or vanilla ice cream for an indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
