Strawberry-Rhubarb Bars

Total Time Prep: 30 min. Bake: 25 min. + cooling
Yield 15 servings
Test Kitchen Approved
Spring and summer bring flourishing rhubarb stalks and perky strawberries—sometimes more than you can handle! But that's not a problem; it's an opportunity to make these fantastic strawberry-rhubarb bars.

Ingredients

  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1-1/3 cups packed brown sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 3 cups chopped fresh or frozen rhubarb
  • 3 cups chopped fresh strawberries
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk

Directions

  1. Preheat oven to 350°. In a bowl, combine the first 5 ingredients; cut in butter until crumbly. Press two-thirds into an ungreased 13x9-in. baking pan.
  2. In a large saucepan, combine rhubarb, strawberries and lemon juice. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, until softened, 3-5 minutes. Stir in sugar and cornstarch. Return to a boil. Cook and stir until thickened, 1-2 minutes; spoon over crust. Sprinkle with remaining crumb mixture.
  3. Bake until topping is golden brown, 25-30 minutes. Cool completely on a wire rack.
  4. In a small bowl, whisk confectioners' sugar and enough milk to achieve desired consistency, drizzle over top. Cut into bars.

Nutrition Facts

1 piece: 384 calories, 13g fat (8g saturated fat), 33mg cholesterol, 208mg sodium, 64g carbohydrate (41g sugars, 3g fiber), 4g protein.

This recipe comes from the best cook I have had the pleasure of learning from—my grandmother. The bars pair awesomely with vanilla ice cream. You can even substitute any berries for the filling, such as blackberries, blueberries, raspberries etc. —Candace Holst, Ironwood, Michigan
Recipe Creator

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