STRAWBERRY RHUBARB CHEESECAKE BARS
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. -Amanda Scarlati, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
Nutrition Facts : Calories 215 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY RHUBARB DESSERT BARS
I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.
Provided by Muffin Goddess
Categories Bar Cookie
Time 1h
Yield 24-36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
- Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
- Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
- Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
- Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
- Set aside 1 1/2 cups of crumb mixture.
- Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
- Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
- Cool completely (I pop pan in fridge for a bit if I'm short on time).
- Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.
Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 105, Carbohydrate 28, Fiber 1.1, Sugar 17.3, Protein 1.7
STRAWBERRY-RHUBARB AND CREAM BARS
This bar is a wonderful combination of sweet strawberries and tart rhubarb, paired with a smooth, creamy filling and a shortbread crust. For an absolutely fabulous seasonal recipe, this is the way to go!
Provided by JessKnight
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h25m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
- Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
- Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries.
- Beat cream cheese with confectioners' sugar in a bowl until smooth.
- Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
- Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 46.7 g, Cholesterol 71.4 mg, Fat 28.4 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 15.1 g, Sodium 139.1 mg, Sugar 28.1 g
STRAWBERRY RHUBARB CRUMBLE BARS
Strawberry Rhubarb Crumble Bars are such a delicious summertime treat! They are so easy to make and loaded with sweet strawberries, brown sugar, oats, and fresh rhubarb - it will be hard to stop at just one.
Provided by Jeannie Z
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Combine the rhubarb, strawberries, and lemon juice in a medium saucepan. Cover and cook on medium heat for 8 - 12 minutes or until fruit is tender, stirring occasionally.
- Mix together the ½ cup granulated sugar and cornstarch in a bowl. Stir into the fruit mixture. Continue cooking, stirring constantly until the mixture comes to a boil. Continue boiling one minute, stirring constantly. Remove from heat and set aside.
- Preheat the oven to 350°F and grease your 13 x 9 baking pan with butter.
- Combine all crust ingredients in a bowl. Using a pastry blender or the back of a fork, combine the ingredients until they resemble coarse crumbs.
- Reserve 1 ½ cups crumb mixture. Press the remaining crumb mixture into a greased 13x9 baking pan using a spatula or the back of a fork. Spread filling over the crust. Sprinkle with the reserved crumb mixture.
- Bake 30-35 minutes or until golden brown. Cool completely.
Nutrition Facts : Calories 120 kcal, Carbohydrate 27 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 59 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g, ServingSize 1 serving
RHUBARB DREAM BARS
I love rhubarb and this is my favorite way to fix it. I have to make this when I have company over or I will eat the whole thing myself:)...so, so good.
Provided by Margo59
Categories Dessert
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- In food processor, mix together the crust ingredients.
- Press into a 15 x 10-inch pan.
- Bake at 350° for 15 minutes (crust will be very light colored).
- Meanwhile, combine eggs, sugar, flour and salt; beat together.
- Fold in rhubarb.
- Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
- Cool; cut into bars.
STRAWBERRY RHUBARB CRUMB BARS
If you're looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
- Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
- Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
- Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
- Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 39.4 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 70.4 mg, Sugar 21.1 g
STRAWBERRY RHUBARB STREUSEL BARS
Make and share this Strawberry Rhubarb Streusel Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Generously grease a 13x9 pan or coat with nonstick spray.
- For the filling: in a medium heavy nonreactive saucepan, stir together the sugar and cornstarch till well blended. Stir in the rhubarb, jam or preserves, cinnamon and orange zest, is using. Bring to a simmer, stirring over medium high heat. Cook, stirring, for 3-6 minutes or until rhubarb softens just slightly, fresh rhubarb will take longer than thawed frozen. Set aside. For the crumb mixture; In a large bowl, thoroughly stir together the flour, oats, sugar, cinnamon and salt. Add the butter and stir or knead with your hands till the mixture is well blended and crumbly. Firmly press a scant half of the crumb mixture into the baking dish; set aside the remaining crumb mixture. Bake in the middle of the oven for 13-16 minutes or until firm but not browned. Spread the rhubarb filling evenly over the crumb layer.
- Stir together the reserved crumb mixture and 2 1/2 tbls of the egg mixture until the streusel forms small clumps; add a little more of the egg mixture if needed.
- Sprinkle the streusel evenly over the filling, breaking up any large clumps with a fork or your fingertips.
- Bake in the middle of the oven for 35-40 minutes, or until the streusel is nicely browned and the filling is bubbly.
- Transfer the pan to a wire rack and let stand until completely cooled.
- Using a large sharp knife, cut into 20 bars -- wipe the knife clean between cuts.
- Store in an airtight container for up to 2 days. The bars may be frozen for up to 1 month, but will lose their crispness.
Nutrition Facts : Calories 260.6, Fat 7.7, SaturatedFat 4.5, Cholesterol 28.9, Sodium 43.5, Carbohydrate 45.6, Fiber 1.6, Sugar 26.1, Protein 2.8
STRAWBERRY-RHUBARB BARS
Steps:
- Preheat the oven to 350˚F.
- In a large bowl, combine 1 1/2 cups of the flour and the powdered sugar and salt. Cut the butter into the flour mixture using a pastry blender or fork. The mixture should resemble coarse crumbs and clump together when squeezed lightly in your hand. (This can also be done in a food processor.) Scoop 2 cups of the mixture into an 8-inch baking dish and press evenly into the pan with your fingers. Bake on the middle rack of the oven for 25 minutes, or until golden brown on the edges and light golden in the middle.
- While the crust is baking, add 1/3 cup of the granulated sugar to the remaining butter-flour mixture and toss to combine. Set aside.
- In a large bowl, combine 3/4 cup granulated sugar and the ground cloves. Stir in 3 to 4 tablespoons flour (adding more flour will make the filling firmer when cool), the orange zest, and vanilla. Add the rhubarb and strawberries, mixing well to coat the fruit. Pour the mixture onto the hot crust, spreading the filling to the edges of the dish. Sprinkle the reserved sugar mixture over the fruit. Bake for 50 minutes or until bubbling around the edges and light brown on top.
- Let the bars cool to room temperature before cutting and serving.
- Make Ahead
- The bars can be stored, covered, at room temperature for up to 5 days.
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STRAWBERRY RHUBARB CRUMBLE BARS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 1 hrServings 9Calories 412 per serving
- Preheat oven to 375°F. Line an 8-inch square pan with foil, leaving a 2-inch overhang on 2 sides. Mist with cooking spray.
- Make crumb mixture: Using an electric mixer on medium-low speed, combine butter, flour, salt, vanilla and 1 cup sugar until mixture resembles coarse crumbs. Spread 1/2 of mixture evenly over bottom of prepared pan and press down.
- Make filling: Combine rhubarb, strawberries, lemon juice, cornstarch and remaining 1/4 cup sugar in a large bowl. Spread evenly over crust in pan. Sprinkle remaining crumb mixture over fruit. Bake until bubbly and browned, 45 to 55 minutes. Let pan cool completely on a wire rack.
- Using foil overhang, carefully lift bars out, peel back foil and cut into 9 squares. Serve at room temperature.
STRAWBERRY RHUBARB DESSERT BARS RECIPE - LAND O'LAKES
From landolakes.com
4.6/5 (51)Calories 170 per servingServings 24
- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
- Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
- Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
STRAWBERRY-RHUBARB BARS RECIPE | EATINGWELL
From eatingwell.com
4.2/5 (5)Total Time 2 hrs 45 minsCategory Healthy Bar & Brownie RecipesCalories 192 per serving
- To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
- Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
- Preheat oven to 400 degrees F. Generously coat a 9-by-13-inch baking dish with cooking spray.
- To prepare fruit filling & assemble bars: Combine 2 cups strawberries, 2 cups rhubarb, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.) Stir in the remaining 1 cup strawberries and 1 cup rhubarb and 1 teaspoon vanilla.
BEST STRAWBERRY RHUBARB SHORTBREAD BARS RECIPE - HOW TO ...
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STRAWBERRY CRUMBLE RHUBARB BARS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (43)Total Time 2 hrsCategory DessertCalories 258 per serving
- Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
- Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
- Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.4/5 (17)Total Time 3 hrsCategory Desserts
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon. See photo above for a visual.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
STRAWBERRY RHUBARB CRISP BARS RECIPE - THE RECIPE REBEL
From thereciperebel.com
4/5 (2)Total Time 45 minsCategory DessertCalories 219 per serving
- In a large bowl, combine brown sugar, oats and flour until mixed. Add the butter and mix with an electric mixer, a pastry cutter or your hands until combined.
- Set aside 1 packed cup of the oatmeal cookie mixture. Press the rest into the bottom of the prepared pan, covering the bottom entirely. Bake bottom crust for 10-15 minutes until dry on top.
- In a medium bowl, combine your strawberries, rhubarb, corn starch and sugar. Spread on top of crust and crumble the remaining oat mixture on top – it will not cover the top completely. Press down the oat mixture slightly.
STRAWBERRY RHUBARB BARS RECIPE RECIPE - IMAGELICIOUS.COM
From imagelicious.com
- In a large bowl, combine the room temperature butter, ricotta, egg, sugar, and vanilla extract. Mix well together until smooth and creamy. Use a spatula or a mixer.
STRAWBERRY RHUBARB BARS RECIPE - LOVE AND LEMONS
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4.6/5 (12)Category Dessert, SnackCuisine AmericanTotal Time 1 hr 15 mins
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STRAWBERRY RHUBARB PIE BARS (DELICIOUS DESSERT RECIPE!)
From inspiredbycharm.com
4.7/5 (3)Total Time 55 minsCategory DessertCalories 466 per serving
- Begin by preheating your oven to 350 degrees F. Then, line a 9 x 13 baking pan with parchment paper. Spray with baking spray and set aside.
- With a stand (or handheld) mixer, cream together the butter and sugar until light and fluffy. Then, beat in the eggs one at a time along with the vanilla extract.
- Add a little over half of the cake batter to the parchment-lined baking pan. Use an offset spatula to spread out an even layer. Top with the strawberry rhubarb pie filling and spread out into an even layer.
STRAWBERRY RHUBARB OATMEAL BARS - KATIE'S CONSCIOUS KITCHEN
From katiesconsciouskitchen.com
5/5 (1)Category Breakfast, DessertCuisine AmericanCalories 369 per serving
- While the crust is baking, add the rhubarb, strawberries, orange juice, and honey to a medium saucepan and simmer for 5-7 minutes, until broken down into a sauce but still a bit chunky.
- Pour the sauce on top of the baked crust layer. If there is too much, save it and enjoy it on oatmeal or ice cream!
STRAWBERRY-RHUBARB BARS RECIPE - LAND O'LAKES
From landolakes.com
5/5 (2)Calories 260 per servingServings 16
- Combine rhubarb, water and sugar in 1-quart saucepan. Cook over medium heat 1-2 minutes or until mixture comes to a boil. Cover; cook over low heat 5 minutes or until rhubarb is very soft.
- Stir preserves and cornstarch into rhubarb mixture. Cook, stirring constantly, 3-5 minutes or until mixture comes to a boil and thickens. Remove from heat.
- Combine oats, flour, brown sugar and baking soda in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 3/4 cup crumb mixture.
STRAWBERRY RHUBARB CRUMB BARS - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (5)Total Time 3 hrs 20 minsCategory DessertCalories 356 per serving
- Preheat oven to 375 degrees F. Grease a 9x13 inch baking dish and line with parchment paper.
- In a large bowl, combine the flour, sugar, brown sugar, baking powder, salt and orange zest. Add the butter and use a fork or a pastry blender to cut the butter into the dry ingredients until the pieces are about the size of peas. Add the beaten egg and continue to blend until combined and mixture can be clumped together with your hand. Press half of the crumb mixture evenly into the bottom of the prepared pan.
- In another bowl, toss together the strawberries, rhubarb, cornstarch and sugar. Dump on top of the crumb base, spreading it out evenly as needed. Use your hands to clump the remaining crumb mixture together and sprinkle evenly over the strawberry rhubarb filling.
- Bake until topping is golden brown and the fruit is bubbling, about 50-60 minutes. Let cool completely before slicing, about 2-3 hours at room temperature or about 1 hour in the fridge. For best results, store in the fridge, up to 5 days.
STRAWBERRY RHUBARB BARS - HEATHER'S HOMEMADE KITCHEN
From heathershomemadekitchen.com
Category DessertCalories 284 per serving
- In a saucepan, combine rhubarb, strawberries, 1/2 cup sugar, corn starch, lemon juice and vanilla.
- Grease or line a 9x13 baking dish with parchment paper leaving handles for easy removal. Grease the parchment paper.
STRAWBERRY RHUBARB BARS - DELCIOUS HOMEMADE RECIPE
From inspiredbycharm.com
5/5 (1)Total Time 1 hrCategory Dessert, SnackCalories 181 per serving
- Begin by heating your oven to 375 degrees F. Line the bottom of an 8x8-inch baking pan with parchment paper. Spray lightly with baking spray. Set aside.
- In a bowl, mix together the oats, flour, brown sugar, and salt. Pour the melted butter over this mixture and stir until clumps form. Set aside 1/2 cup of this mixture for the crumb topping. Press the remaining mixture evenly into the bottom of the prepared pan.
- In another bowl, mix together the rhubarb, strawberries, sugar, lemon juice, and cornstarch. Spread this mixture evenly on top of the prepared crust. Scatter the reserved flour mixture over the fruit to make a crumb topping.
STRAWBERRY RHUBARB BARS - ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 2Category Desserts
- To make the filling, place the fruit in a large saucepan with the cornstarch, sugar and water, and bring to a rapid boil, stirring constantly.
- Reduce the heat to a simmer, and continue to cook until the fruit has thickened and become jam-like, about 20 minutes.
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4.6/5 (14)Category Breakfast, SnackCuisine AmericanEstimated Reading Time 4 mins
- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan and cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
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4.7/5 (6)Calories 377 per servingCategory Dessert
- Combine all of the ingredients for the crust in a food processor and pulse until the mixture is combined and pecans are chopped finely.
STRAWBERRY RHUBARB CRUMBLE BARS - SIMPLY SO GOOD
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5/5 (1)Category DessertCuisine AmericanCalories 325 per serving
- Preheat the oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13×9 inch pan and set aside.
- In a large mixing bowl whisk together the sugar and cornstarch. Add the orange juice, zest, almond extract, rhubarb and strawberries and toss to combine. Pour the fruit over the crust and spread evenly. Crumble the remaining topping over the fruit. If you want larger crumble pieces press the dough with your hands to form larger clumps.
STRAWBERRY RHUBARB BARS (VEGAN, GLUTEN-FREE, OIL-FREE)
From beautifulingredient.com
5/5 (1)Total Time 2 hrsCategory Breakfast, Dessert, SnackCalories 209 per serving
- Preheat the oven to 350 degrees and line a 9x13 pan with parchment paper. Process the crust ingredients in a food processor until well combined. Pour into the pan and press to flatten evenly with the palm of your hand or a spatula. Bake for 15 minutes.
- Place the filling ingredients into the food processor and pulse until just combined. Spread evenly over the baked crust.
- In a small bowl, stir the topping ingredients together until well combined. Crumble evenly over the filling. Place in the oven and bake 40 minutes, checking after 30 minutes, until the topping looks golden.
STRAWBERRY RHUBARB BARS (WITH CRUMB TOPPING!) - COOKING CLASSY
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5/5 (19)Total Time 1 hr 5 minsCategory DessertCalories 305 per serving
- 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, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.
- Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened.
STRAWBERRY-RHUBARB BARS RECIPE - FOOD.COM
From food.com
4/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 202 per serving
- Preheat oven to 350. Line 8x8x2"-inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.
- In bowl stir together oats, flour, and the 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1 1/2 cups of oat mixture; set aside. Press remaining oat mixture evenly into bottom of prepared pan. Bake for 20 minutes.
- Meanwhile, for filling, in medium saucepan combine rhubarb, the 1/3 cup sugar, water, and ginger. Cook and stir over medium heat for 8-10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup of filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into filling.
- Bake for 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of reserved filling. Drizzle with Ginger Icing just before serving.
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