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Strawberry Rhubarb Oat Bars

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Delicious and relatively easy strawberry rhubarb bars!

Ingredients

  • FOR THE FILLING:
  • 1-½ cup Fresh Rhubarb, Cut Into Pieces
  • 2-½ cups Strawberries, Sliced
  • 1 Tablespoon Lemon Juice
  • ½ cups Sugar
  • 2 Tablespoons Cornstarch
  • FOR THE CRUST:
  • 1-½ cup Flour
  • 1-½ cup Uncooked Quick Cooking Oats
  • 1 cup Firmly Packed Brown Sugar
  • ¾ cups Butter, Softened
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt

Preparation

1. Combine rhubarb, strawberries and lemon juice in a saucepan.

2. Cook over medium heat, stirring occasionally, until fruit is softened. What you want here is the consistency of preserves, if not full-on jam. This can take anywhere from 8-20 minutes depending on how long you break it down. I cooked the filling for 20, so my filling was jam-consistency. If you do it for less time, you can have some fruit chunks. I think this is a matter of personal preference, but I think the bars will hold together better if the filling is more like jam.

3. Combine the sugar and cornstarch in a small bowl then stir it into the strawberry/rhubarb mixture. Now bring it up to a boil, and let it boil until thickened, which should take about 1 minute once it comes to a boil. Then take it off the stove and set it aside.

4. Make sure the oven is preheated to 350 F. Combine all the ingredients for the crust in a mixing bowl. Using a mixer, beat (on low) until you have a coarse, crumbly mixture.

5. Reserve 1 1/2 cups of the crumb mixture. Press the rest onto the bottom of a non-stick baking spray coated 9×13″ pan.

6. Spread the filling over the crust, and sprinkle the rest of the crumbs on top.

7. Bake for 30-35 minutes, until golden brown.

Recipe modified from Land O Lakes.

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Profile photo of cassawy

cassawy on 5.26.2014

I have made these three times in the last two weeks, each time to feed dozens of hard working cowboys and the pan is empty each time. Even my mother who does not like rhubarb likes these bars. I use a little more rhubarb and a little less strawberry.

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