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Strawberry Rhubarb Bars

Delightful strawberry rhubarb bars, perfect for sharing and enjoying on warm sunny afternoons with a crunchy, crumbly crust and a sweet-tart fruity filling.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 190
Ingredients Method Notes

Ingredients
  

Fruity Filling
  • 2 cups fresh strawberries, diced Use ripe strawberries for the best flavor.
  • 2 cups rhubarb, diced Frozen rhubarb can be used; thaw and drain excess liquid.
  • 1 cup granulated sugar Adjust sugar based on the tartness of the rhubarb.
  • 1/4 cup cornstarch Make sure to evenly distribute with the fruit mixture.
  • 1 teaspoon vanilla extract
Crust and Topping
  • 2 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1 cup rolled oats Ensure oats are certified gluten-free if needed.
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a medium bowl, combine the diced strawberries, rhubarb, granulated sugar, cornstarch, and vanilla extract. Set aside and let marinate.
  3. In another bowl, mix the flour, rolled oats, brown sugar, and salt. Pour in the melted butter and stir until crumbly.
  4. Press half of the crumb mixture firmly into the bottom of the prepared baking dish to form the base.
  5. Pour the strawberry-rhubarb mixture over the crumb base and spread evenly.
  6. Crumble the remaining mixture on top of the fruit layer.
Baking
  1. Bake in the preheated oven for 40-45 minutes or until golden brown.
  2. Allow to cool completely before slicing into squares.

Notes

Serve with a scoop of vanilla ice cream or whipped cream. Can be stored in an airtight container for up to three days or frozen for up to three months.