Description
Delight in these homemade Strawberry Rhubarb Bars featuring a buttery oat crust and a tangy-sweet strawberry rhubarb filling. Perfectly balanced with a crumbly topping, these bars are a delicious treat for any occasion, combining the freshness of strawberries and rhubarb with a hint of vanilla and lemon.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to ensure easy removal of the bars later.
- Make Crust and Topping Mixture: In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, baking powder, and salt. Stir in the melted unsalted butter until the mixture becomes crumbly. Reserve one-third of this mixture for the topping, and press the remaining two-thirds evenly into the bottom of the prepared baking dish to form the crust.
- Prepare the Filling: In another bowl, mix together the diced fresh strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. This combination creates a sweet and tart filling that will thicken during baking.
- Assemble the Bars: Spread the strawberry rhubarb filling evenly over the pressed crust in the baking dish. Then, sprinkle the reserved oat crumble mixture evenly on top of the filling to create a crisp and crunchy topping.
- Bake Until Golden: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly. Once baked, allow the bars to cool completely in the dish. After cooling, cut into 16 bars and serve.
Notes
- Ensure the bars are completely cooled before cutting to allow the filling to set and prevent them from falling apart.
- Fresh rhubarb is preferred, but frozen rhubarb can be used if thawed and drained well.
- These bars can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour and oats with certified gluten-free alternatives.
- If you prefer a less tart filling, adjust the amount of granulated sugar to taste.
