Description
Delight in these homemade Strawberry Rhubarb Bars featuring a buttery oat crust and a sweet-tart filling made from fresh strawberries and rhubarb. Baked to golden perfection, these bars combine crumbly textures with juicy fruit and a hint of lemon for a perfect spring or summer treat.
Ingredients
Scale
Crust and Topping:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup packed brown sugar
- 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 ensure easy removal.
- Prepare the Crust and Topping: In a large bowl, mix 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 crumbly mixture firmly into the base of the prepared baking dish to form the crust. Keep the remaining mixture aside for the topping.
- Prepare the Filling: In another bowl, combine the diced fresh strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix well to evenly coat the fruit and to help thicken the filling as it bakes.
- Assemble the Bars: Spread the fruit filling evenly over the pressed oat crust in the baking dish. Then, sprinkle the reserved crumbly oat mixture over the top of the filling, creating a layered effect.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. Bake until the topping is golden brown and the fruit filling is bubbly, indicating it is cooked through.
- Cool and Serve: Remove the baked bars from the oven and allow them to cool completely in the baking dish. Once cooled, cut into 16 bars and serve. This cooling step helps the filling set, making it easier to handle and enjoy.
Notes
- Use fresh, ripe strawberries and rhubarb for the best flavor and texture.
- Make sure the bars cool completely before cutting to maintain clean edges.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and verify rolled oats are certified gluten-free.
- These bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat slightly before serving to soften the bars if you prefer warm dessert.
