Yield: 16 bars
Strawberry Rhubarb Crumble Bars
Ingredients
- 2 cups rhubarb, cut into 1-inch pieces
- 2 cups sliced fresh strawberries
- 1 tablespoon lemon juice
- ½ cup sugar
- 2 tablespoons cornstarch
Crust
- 1½ cups all-purpose flour
- 1½ cups uncooked quick-cooking oats*
- 1 cup firmly packed brown sugar
- ¾ cup butter, softened
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- 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).
- Combine ½ cup sugar and cornstarch in small bowl, stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (after about 1 minute). Continue boiling until thickened-remove from heat, and set aside.
- Preheat oven to 350°F. Combine all crust ingredients in large bowl. Combine by hand or with an mixer on low speed, scraping bowl often, until mixture resembles coarse crumbs.
- Reserve 1½ cups of the crumb mixture. Press the rest of the crumb mixture onto bottom of a greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
- Bake for 30 to 35 minutes or until golden brown. Cool completely before cutting into squares and serving.
Notes
*If you don't have quick oats, you can pulse some old fashioned oats in a food processor to break them down a bit :)
Recipe adapted from: Land O'Lakes