Strawberry Rhubarb Bars

Thursday, August 6, 2009

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

Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 13th!

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

Bars and Brownies, Dessert, Family Favorites

10 comments »

30 Responses to “Dorie’s Perfect Party Cake”

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1

CB — March 30, 2008 at 4:57 am

I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
Clara @ I♥food4thought
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2

Nemmie — March 30, 2008 at 5:10 am

Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂
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3

Morven — March 30, 2008 at 11:36 am

Well done – what an innovative variation. They look so cute!
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4

Maryann — March 30, 2008 at 11:49 am

I can totally relate to the slippery effect.
Your cake looks beautiful!
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5

Sheltie Girl — March 30, 2008 at 12:09 pm

You did a lovely job on all your mini cakes.

Natalie @ Gluten A Go Go
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6

slush — March 30, 2008 at 1:23 pm

Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉
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7

Ben — March 30, 2008 at 1:27 pm

How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/

Cheers!
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8

~Amber~ — March 30, 2008 at 2:24 pm

Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.
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Carrie — March 30, 2008 at 3:21 pm

beautifully done!!! love it!!!
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10

Jerry — March 30, 2008 at 3:59 pm

I love the little cakes! Plus the raspberries! Yummy!
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11

L Vanel — March 30, 2008 at 4:20 pm

The mini cakes look really amazing!
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12

Allergy Mom — March 30, 2008 at 4:46 pm

The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉
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13

Butta Buns — March 30, 2008 at 5:23 pm

Love the idea of the mini cakes, that’s so adorable!
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14

Bridget — March 30, 2008 at 7:16 pm

Mini-cakes are definitely more work than one large cake! They’re so cute though.
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15

Nikki — March 30, 2008 at 7:43 pm

What a cute idea! They look adorable!
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Gail — March 30, 2008 at 7:51 pm

I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!

~gail
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17

Claire — March 30, 2008 at 9:04 pm

I’m loving the mini versions! The cake looks fantastic. Mmmmm!
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18

Peabody — March 30, 2008 at 9:32 pm

I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
Looks great.
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Beth G. — March 30, 2008 at 9:52 pm

Beautiful!! You did a gorgeous job :O)
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20

Namratha — March 30, 2008 at 11:08 pm

These individual cakes look pretty…well done!
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21

Lesley — March 31, 2008 at 12:10 am

Really cute idea to make individual cakes, I love that. Great job!
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22

jasmine — March 31, 2008 at 12:58 am

I adore your minicakes. V lovely.

j
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23

leafy bombshell — March 31, 2008 at 2:23 am

Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.
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24

Ritsumei — March 31, 2008 at 3:57 am

Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.
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25

ruthEbabes — March 31, 2008 at 2:15 pm

What cute little mini cakes! Aren’t things just better when they’re mini?

Great work!
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Gabi — March 31, 2008 at 4:00 pm

I love the little cakes and the picture with the raspberry and lemon zest is so enticing!
Perfect!
xoxo
Gabi
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27

Jenny — April 1, 2008 at 1:14 am

Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.
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creampuff — April 1, 2008 at 1:55 am

Jen,

Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!
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29

JMom — April 1, 2008 at 9:12 pm

wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom
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Big Boys Oven — April 2, 2008 at 8:54 am

so petite and cute!