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Blueberry Rhubarb Bars

5.00 Mitt(s) 11 Rating(s)11 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 511 votes, average: 5.00 out of 5

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Level: Easy

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Description

A tangy treat, perfect for using your bounty of rhubarb! Other berries can be used as an equal swap (3 cups strawberries, 3 cups raspberries, etc).

Ingredients

  • 3 cups Rhubarb Cut Into 1 Inch Pieces
  • 3 cups Blueberries
  • 2 Tablespoons Lemon Juice
  • 1 cup Sugar
  • 4 Tablespoons Cornstarch
  • 1-½ cup All-purpose Flour
  • 1-½ cup Uncooked Quick Cooking Oats (not Instant)
  • 1 cup Brown Sugar
  • ¾ cups Softened Butter
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt

Preparation

Preheat oven to 350ºF.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.

When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.

Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350ºF for 30 minutes.

Tips:
1. Mixing the sugar and cornstarch together will prevent lumps of cornstarch in your mixture.
2. The bars will puff up considerably, so don’t be alarmed when you open the oven to take out the bars. They will be a bit jiggly. That’s OK! They are done!
3. When they cool, they’ll “deflate” a bit and set up nicely.

4 Comments

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mblama on 5.18.2017

These are great. I did make 1.5 of the crust as it seems I never have enough…

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Polly Ann on 7.14.2015

I’m making this a second time! First time I used Blueberries and Rhubarb – kids gobbled it up. So this time I’m using Strawberries and Black Currants! It’s in the oven but I’m sure it will be amazing!

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lisalulu on 5.29.2015

These are excellent. We ate the whole pan! I would definitely make again.

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Sondra Stephens on 4.24.2012

These came out great. I also cut both sugars down to three quarters of a cup and they taste fine. I used frozen blueberries from last summer and they worked just fine. Wonderful recipe, easy and quick.

11 Reviews

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bah0011 on 5.17.2017

We love making these! Wild blueberries really make this great. My kids get so excited when I make these!

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lisalulu on 5.29.2015

Excellent! Will make again!

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lydiajo on 5.25.2012

I made these twice this summer. Fabulous!

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LaurenL on 5.21.2012

I received Rhubarb from our CSA and had no idea what to do with it. I tried this receipe and it’s fantastic! It’s not overly sweet, but it’s not even a little bitter, which is what I was worried about with the rhubarb. I used both frozen blueberries and fresh stawberries, and a scant cup of sugar. I tasted the berry/rhubarb mixture after I added the sugar to see if it was sweet enough, and found it didn’t need any additional sugar for my taste.

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Megan Custy Lee on 5.10.2012

I made these last night and they turned out perfect! I didn’t alter the recipe, either. My version did use strawberries, though. Super yummy! Thanks!

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