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

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16 Responses to “Coconut Layer Cake Filled with Lemon Curd”

  1. #
    1
    Erica @ Inandaroundtown — April 6, 2011 at 4:22 pm

    WOW – I would like to have a piece of that cake as soon as possible! looks beautiful and delicious!

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    2
    FunandFearlessinBeantown — April 6, 2011 at 4:26 pm

    This cake looks beautiful and I love the addition of toasted coconut!

  3. #
    3
    Christina — April 6, 2011 at 4:32 pm

    I love love cakes with coconut. So delicious.

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    4
    Maria — April 6, 2011 at 4:33 pm

    Beautiful cake!

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    5
    DeliciousDish — April 6, 2011 at 4:48 pm

    Totally agree – the more layers the better! The cake looks stunning!

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    6
    Paula Kelly-Bourque — April 6, 2011 at 5:04 pm

    Had I been at your dinner party you wouldn’t have had to cook anything. I would have just completely indulged in this gorgeous cake!

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    7
    Evan — April 6, 2011 at 5:29 pm

    This cake looks incredible! coconut and lemon are two of my favorite flavors; I’m glad you don’t have to choose one or the other with this recipe.

  8. #
    8
    Bianca Garcia — April 6, 2011 at 5:34 pm

    This sounds wonderful. Coconut with lemon curd, yummmm!

  9. #
    9
    Taryn — April 6, 2011 at 5:49 pm

    This looks fantastic – so springy and beautiful, and absolutely delish 🙂

  10. #
    10
    ammy 92 — April 6, 2011 at 6:28 pm

    what a wonderful cake!

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    11
    ErinsFoodFiles — April 6, 2011 at 6:30 pm

    Beautiful cake! I’ve been craving a coconut cake, but I know too many people who don’t like coconut cake that if I made it I wouldn’t have anyone to share. Boo.

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    12
    Shannon — April 6, 2011 at 8:01 pm

    ooh, fabulous. love the lemon curd-coconut combo, and in a layer cake, fun!!

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    13
    A Boston Food Diary — April 6, 2011 at 8:30 pm

    OF COURSE 4 is better than 2!!! This looks amazing….I love the idea of lemon and coconut together-and it’s gorgeous!

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    14
    Aimee — April 6, 2011 at 8:47 pm

    Love lemon curd, love coconut, especially love a cake that lets me “frost” the sides with ease. This looks so yummy!!

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    15
    Nutmeg Nanny — April 6, 2011 at 9:31 pm

    Such a delicious cake! I honestly didn’t know a 6 inch was half of a 9 inch….thank you 🙂

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    16
    Kelly Jaremco — April 29, 2015 at 8:39 pm

    I told my girlfriend I would bake her a cake for her birthday this Sunday !!! I got lemon curd and coconut stuck in my brain, so I started googling… which led me to your page !!! This recipie looks almost perfect !!

    Couple questions…

    Do you think the coconut extract was too strong for the cake, because you also have the browned coconut pcs too? I was considering vanilla bean cake, lemon curd and toasted coconut on the outside… but perhaps that wouldn’t be enough coconut flavour…. your thoughts?

    Lastly… what did you use as the frosting to keep the toasted coconut on? It looks like whipping cream…. ?!?!?

    Thanks !!!
    Kelly

    P.S
    This is the first cake I’ve ever baked !!! lol

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