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Strawberry Rhubarb Bars
Ingredients
Crumb layers
- 1 1/3 cups (188g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups (120g) rolled old fashioned oats
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (110g) granulated sugar
- 3/4 cup (170g) unsalted butter, melted
- 2 tsp vanilla extract
Filling
- 2 cups hulled and diced strawberries (from 12 oz whole or more) - can also use frozen
- 2 cups diced rhubarb, sliced 1/4-inch thick
- 1 Tbsp fresh lemon juice
- 1/3 cup (71g) granulated sugar
- 1 Tbsp (9g) cornstarch
Instructions
Preheat oven to 350F. Butter a 9 by 9-inch baking dish.
For the crumb layer: In a mixing bowl, whisk together flour, baking soda and salt, oats, and sugars. Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened. Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.
For the filling: Add diced fruits to a medium mixing bowl and toss with lemon juice. In a small mixing bowl, whisk together sugar and cornstarch. Pour sugar mixture over fruit mixture and toss to coat. Pour filling over bottom crumb layer in baking dish.
Evenly sprinkle remaining 1/3 crumb mixture over top. Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes.
Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.