Description
Delicious Strawberry Rhubarb Bars featuring a buttery oat crust, a tangy strawberry and rhubarb filling, and a crumbly oat topping. Perfectly balanced with sweet and tart flavors, these bars are ideal for dessert or a sweet snack.
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: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to prevent sticking and for easy removal of the bars.
- Prepare the Crust and Topping: In a large 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. Press about two-thirds of this oat mixture firmly into the bottom of the prepared baking dish to form an even crust. Set aside the remaining oat mixture to use later as the topping.
- Prepare the Filling: In a separate bowl, combine the diced fresh strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix gently until all the ingredients are evenly coated, forming the fruit filling.
- Assemble the Bars: Evenly spread the fruit filling over the prepared oat crust in the baking dish. Then sprinkle the reserved oat crumb mixture evenly over the fruit layer, creating a crumbly topping.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the oat topping is golden brown and the fruit filling is bubbly. This ensures the filling is fully cooked and the bars hold together well.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the baking dish. Once cooled, lift out the parchment paper to remove the entire slab and cut into 16 squares. Serve and enjoy!
Notes
- Make sure to fully cool the bars before cutting to prevent the filling from leaking out.
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the crust mixture.
- Fresh fruit works best, but you can substitute frozen strawberries and rhubarb—just thaw and drain excess moisture before mixing.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make cutting easier, chill the bars in the refrigerator for 30 minutes before slicing.
