Strawberry Rhubarb Bars

30 Aug

Strawberry and Rhubarb filling over an oat crust with a drizzle of frosting over the top.

-By Carrie (Strommen) Lennie


Filling Ingredients:
1 ½ cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 ½ cups sliced fresh strawberries
1 Tbsp lemon juice
½ cup sugar
2 Tbsp cornstarch

Crust Ingredients:
1 ½ cups all-purpose flour
1 ½ cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
¾ cup butter, softened
½ tsp baking soda
¼ tsp salt

Drizzle Ingredients:
¾ cup powdered sugar
1-2 Tbsp milk


  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
  2. Combine ½ cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minutes). Remove from heat. Set aside.
  3. Heat oven to 350 degrees. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 ½ cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13×9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30 to 35 minutes or until golden brown. Cool completely.
  5. Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.
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Posted by on August 30, 2011 in Desserts


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