Strawberry Rhubarb Dessert Bars

Submitted by Muffin Goddess

"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."

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photo by Chef PotPie

Ready In:: 1hr
Ingredients:: 13
Yields:: 24-36 cookies

ingredients

1 ¹⁄₂ cups fresh rhubarb, sliced into 1-inch pieces (unsweetened frozen rhubarb may be used)
1 ¹⁄₂ cups fresh strawberries, sliced
1 tablespoon lemon juice
¹⁄₂ cup granulated sugar
2 tablespoons cornstarch
CRUST
1 ¹⁄₂ cups all-purpose flour
1 ¹⁄₂ cups quick oats (old fashioned may be used, but not instant)
1 cup brown sugar (firmly packed, I use light brown but dark can be substituted)
³⁄₄ cup butter, softened (12 tbs., or 1 1/2 sticks)
¹⁄₂ teaspoon baking soda
¹⁄₄ teaspoon salt
DRIZZLE
³⁄₄ cup confectioners' sugar
1 -2 tablespoon milk or 1 -2 tablespoon lemon juice

directions

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.

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Reviews

I've never been a huge fan of fruit desserts, but these are really good (I did have EXCELLENT strawberries and rhubarb, though -- crisp rhubarb and sweet and perfectly ripe berries from the farmers' market). I followed the recipe exactly. I lined my baking pan with tin foil, then pan sprayed it, and I was glad I did as the edges get quite sticky. I did add the lemon-based drizzle rather than the milk and felt it added exactly the right little extra. I will use my food processor rather than my hand mixer for the crust next time I make this -- the hand mixer just never quite seemed to get the crust perfectly crumbled for me. I will definitely be making this one again.

valereee
This reeipe was easy and delicious to make. I used frozen rhubarb for this recipe and it turned out great!

Jeannine Z.
I wanted to make something with rhubarb and strawberries that would be gluten-free for my son that he could enjoy. I used 3/4 cup of white rice flour and 3/4 cup of brown rice flour instead of the all-purpose flour. He absolutely loved the bars! I freeze them so he can have a dessert to enjoy when we have a dessert that he is unable to eat. They are so yummy it was hard to keep my husband and other son from eating them all up!

sankdavid
I read some of the reviews below and decided to double the fruit part of this recipe. After I did that I thought oh boy I might have too much fruit for the dough. So I did 1/3 more of the dry ingredients except the brown sugar. It turned out fabulous. I would do this recipe again. thank you for the idea.

Annette S.
I used frozen rhubarb and Old Fashioned Oats. I was confused by ingredient description because Quick Oats are not Old Fashioned. I should have used Quick Oats but it still turned out fine. Thought there could have been more (double?) filling and it really didn't need the extra sweetness of the drizzle although it was good. I used lemon juice w/powdered sugar.

Mickey in MN

see 20 more reviews

Tweaks

I was told this is the best dessert I've brought to Guadalupe House! They loved it. I'm thinking of making it for tomorrow with blueberries instead of strawberries. I bet that will work!

thejonesgal
I wanted to make something with rhubarb and strawberries that would be gluten-free for my son that he could enjoy. I used 3/4 cup of white rice flour and 3/4 cup of brown rice flour instead of the all-purpose flour. He absolutely loved the bars! I freeze them so he can have a dessert to enjoy when we have a dessert that he is unable to eat. They are so yummy it was hard to keep my husband and other son from eating them all up!

sankdavid

RECIPE SUBMITTED BY

Muffin Goddess

Norwood, 0

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