Description
Strawberry Rhubarb Bars – a delicious summer dessert that is perfect for a cookout or your next trip to the lake!
Ingredients
Scale
Crust/Topping Mix:
- 1/2 cup + 3 tablespoons brown sugar
- 1/2 cup organic cane sugar (or granulated sugar)
- 2 3/4 cups all-purpose flour (or 1-to-1 gluten-free flour)
- 1/4 cup rolled oats
- 1 tablespoon ground flax
- pinch of kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup salted butter, room temp and cubed
Filling:
- 3 cups strawberries, stems removed and quartered
- 2 1/2 cup rhubarb, 1/2 inch slices
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1/3 cup organic cane sugar (or granulated sugar)
- 1 tablespoon cornstarch
- 1/4 teaspoon ground nutmeg
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Line a 9×13 baking pan with parchment, ensuring their flaps are folded over the sides for easy removal. Spray bottom of pan with olive oil or your favorite non-stick cooking spray.
- In a large bowl whisk together 1/2 of the cup brown sugar, cane sugar, all purpose flour, rolled oats, ground flax and salt. Set aside.
- In a small bowl, whisk together the egg and vanilla extract. Pour into flour mixture and stir to combine.
- Add butter to flour mixture and cut into flour with a fork.
- Pour a little OVER half of the flour mixture into the prepared baking pan. Spread out evenly and press down firmly with your hands/fingertips to create the crust. Set aside.
- Filling: In a medium bowl combine strawberries, rhubarb, lemon juice, orange zest, cane sugar, cornstarch, nutmeg, honey and vanilla extract. Stir to combine. Pour over the top of the crust and spread out evenly.
- Take the remaining flour mixture and add 3 tablespoons brown sugar. Use a fork to combine. Crumble the mixture evenly over the top of the fruit filling.
- Place in the oven, middle rack, 38-40 minutes or until the top starts to become golden brown.
- Remove and let cool completely before cutting into squares.
Notes
- Brown Sugar: you can use coconut sugar in place of brown sugar, if you prefer, it will be a bit less sweet.
- Gluten-Free: to make this gluten-free use 1-to-1 gluten-free flour and gluten-free rolled oats.
- Dairy-Free: to make this dairy-free use a plant-based butter.
- Storage: Store covered in the refrigerator for up to 5 days.