These Strawberry Rhubarb Bars are an irresistible summer treat.
With a buttery crust, a gooey fruit filling, and a crumby oat topping, these bars are the perfect balance of sweet and tart. Watch these bars disappear fast!
2 cups all-purpose flour (240g)
2 cups old fashioned rolled oats (224g)
¾ cup packed light brown sugar (165g)
¾ cup granulated sugar (150g)
1 teaspoon salt
¾ teaspoon baking soda
¾ cup unsalted butter melted (170g)
2 teaspoons vanilla extract
2¼ cups diced strawberries (from 1 pound/450g)
2 cups diced rhubarb (¼-inch pieces/225g)
⅔ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1. In a large mixing bowl, whisk together the flour, oats, sugars, salt, and baking soda.
2. Stir together the butter and vanilla and pour into the flour mixture. Fold the butter into the flour mixture until evenly combined, but still slightly crumbly.
3. Press two-thirds (3½ cups) of the mixture into an even layer in the bottom of the baking pan. Squeeze the remaining third (1½ cups) of the mixture in your palm then break into small clumps, and set aside.
1. In a medium mixing bowl, whisk together the sugar and cornstarch. Add the strawberries, rhubarb, and lemon juice and stir until the fruit is well coated in sugar. Spread over the crust in an even layer.
2. Sprinkle the remaining crumb mixture over the top of the fruit.
3. Bake for 50 to 55 minutes or until the crumb topping is golden brown and the filling is bubbly. Let cool completely in the baking on a wire rack. Using the parchment as handles, remove from the pan and cut into bars for serving.
The bars can be refrigerated in an airtight container for up to 5 days.
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