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Week 76 recipe
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Strawberry Rhubarb Bars

Sweet and Tart bars perfect for a fast snack, a healthy dessert, or a hearty breakfast on the go.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: bars, Breakfast, Dessert, Snack
Cuisine: Canadian
Keyword: baking, easy prep, healthy?, oven
Calories: 344kcal

Equipment

  • 1 square baking pan w/ sides
  • parchment paper cut to fit pan
  • 1 saucepan
  • 1 large bowl
  • 1 mixer if desired, can use a pastry cutter

Ingredients

Crumb Layer

  • 1 cup all purpose flour
  • 1 1/2 cup rolled oats aka- Traditional oats, large flake oats, etc. (not quick oats though)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar can substitute with sugar free option
  • 3/4 cup butter softened
  • 1 tsp vanilla extract

Filling

  • 2 cups strawberries hulled and chopped frozen works too
  • 2 cups rhubarb chopped into small pieces
  • 1 tsp lemon zest use extra juice if fresh lemon unavailable
  • 1 tsp cornstarch
  • 1/3 cup sugar use substitute as desired (honey work great!)

Instructions

Crumble

  • Preheat oven to 350F/180 C. Prep baking pan by lining with parchment paper, leaving room for overhang and easy removal.
  • In large bowl, combine dry ingredients. Add butter and vanilla and mix using mixer until crumbly and well combined. If using a pastry cutter, use cold butter to prevent sticking (hands work well too!)

Fruit Filling

  • Add all filling ingredients to pot and cook on medium low heat until strawberry and rhubarb are cooked through. Use fork to mash up. Alternatively, mix all ingredients together in bowl and use uncooked for bigger bites of fruit in each bar.

Assembly

  • Split crumble mixture into three parts, combining two together for the base. Press crumble into bottom of pan, making an even layer.
    Spread filling mixture overtop.
  • Sprinkle remaining crumble on top of filing.
  • lace in oven and bake 45-60 minutes, until outside edges are crispy and top is golden brown.
  • Let cool on rack for 10 minutes, before removing bars and continuing to cool until complete.
  • Cut into 9 to 12 bars.
  • Enjoy!

Notes

Any berries or hard fruits will work in this recipe. Try apples, blueberries or raspberries.
These bars will get a bit soggy if stored in an airtight container, try wrapping lightly with parchment paper instead (although I like them a bit softer).