Strawberry Rhubarb Bars
Delightful strawberry rhubarb bars with a buttery oat crust, perfect for summer gatherings and potlucks.
Ingredients
For the Fruit Filling
- 2 cups sliced strawberries Measure after removing the cores & slicing.
- 2 cups chopped rhubarb Chopped about 1/5 – 1/4 inch slices.
- 1/2 cup granulated sugar 100 grams.
- 3 tablespoons cornstarch 24 grams, AKA corn flour in the UK and Australia.
- 2 tablespoons lemon juice 30 ml, freshly squeezed.
For the Oat Crust
- 2 cups all-purpose flour 250 grams.
- 1 cup brown sugar 210 grams, light or dark.
- 1/2 cup white sugar 100 grams.
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups rolled oats Large rolled oats are preferred.
- 1 cup unsalted butter 226 grams, melted.
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper, leaving an overhang around the edges for easy removal.
- In a mixing bowl, combine sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Set aside to allow the fruit to release some juices.
- In another bowl, whisk together flour, brown sugar, white sugar, cinnamon, and salt. Add the melted butter and rolled oats, mixing until crumbly.
Assembly and Baking
- Press half of the oat mixture into the bottom of the prepared pan. Spread the fruit mixture evenly over it, then crumble the remaining oat mixture on top.
- Place in the oven and bake for about 35-40 minutes, or until the top is golden brown and the fruit is bubbling.
- Allow the bars to cool completely before cutting into squares and serving.
Notes
Serve warm with a scoop of vanilla ice cream, dust with powdered sugar for an elegant finish, or pair with fresh whipped cream or yogurt.