Sweet, tangy, buttery Strawberry Rhubarb Bars have it all. Buttery crust with mushy strawberry and rhubarb filling! Everyone will love these sweet and tangy desserts!
– 1 cup all-purpose flour– 1½ cups rolled oat– ½ teaspoon baking powder– ½ teaspoon salt– ½ cup brown sugar– ¼ cup granulated sugar– ¾ cup butter – 1 teaspoon vanilla extract– 2 cups strawberries – 2 cups rhubarb – 1 teaspoon lemon zest– 1 teaspoon lemon juice– 1 tablespoon cornstarch– ⅓ cup sugar
Ingredient
1
Spray a 9x9-inch baking dish with cooking spray and line it with parchment paper, leaving the paper hanging off the sides for easy removal of bars.
2
Mix all filling ingredients in a bowl. Add flour, oats, baking powder, brown sugar, granulated sugar, and salt to a large bowl and mix.
3
Using a spatula or pastry cutter, add the butter and vanilla extract and whisk until thoroughly mixed and crumbly.
4
Acup or so should be set out for the topping. Fill the prepared pan to the brim with the remaining crumb mixture.
5
Apply strawberries and rhubarb evenly to the baking pan crumb layer. Use your hands to press the reserved crumb mixture onto the fruit.
6
After placing the baking pan in the oven, bake it for 45 to 1 hour, or until it begins to turn a light shade of brown.
7
Allow to cool fully before slicing and serving. If desired, serve with vanilla ice cream.