Strawberry Rhubarb Bars
My sisters and I like to bake when we get together. It’s just something fun we all enjoy. My older-younger sister had recently tried some strawberry-rhubarb pie and really wanted to make something with those flavors. After searching the Internet, we came across this recipe and decided to try it. I’m so glad we did. These bars are perfectly sweet and tart and so easy to make.
One year ago – Blueberry Lemon Basil Cupcakes
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Strawberry Rhubarb Squares
Yield: 20 bars
Ingredients:
Crust and Topping
1 cup butter or margarine, softened
1 cup packed brown sugar
1 tsp vanilla
2 cups flour
1 1/2 cups quick-cooking oats
2/3 cup chopped nuts
1/2 tsp baking soda
1/4 tsp salt
Strawberry-Rhubarb Filling
2 cups sugar
2/3 cup flour
2 Tbsp milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)
Directions:
Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly (we needed to add more oats and flour, probably another cup of each. We also used our hands to mix this). Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.
Recipe from Betty Crocker
– – makes 20 bars
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Besides the top being a little brown it looks like a perfect cheesecake! I absolutely must try this recipe. Thanks for sharing
Yes!
Can I use dried blue berries for the sauce.
beantownbaker — March 25th, 2013 @ 1:42 pm
I haven’t tried this sauce with dried berries. I am not sure it would work very well without the addition of some liquid. Maybe some fruit juice?
Just made this cheesecake for dinner guests. It was a big hit. I didn’t have any trouble with burning but the top came out spotted with brown instead of the lovely smooth top. No matter, I covered it with blueberry topping and no one cared. Oh, and… It didn’t crack but I left it in the oven until it was completely cooled. Thanks!!
beantownbaker — June 10th, 2013 @ 12:30 pm
Glad it was a success for you! And yay for no cracking 🙂
Blueberry sauce…
I looked at least 20 recipes and this was the best for simplicity of ingredients.
It didn’t require vanilla, or zest of lemon (which would require a grater$$)
And best of all it did not require a ton of sugar. I am not much of a cook however your easy to understand directions. And it was great.
Thank you