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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9 Responses to “Blueberry Almond Cake with Lemon Drizzle”

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    1
    How To Be Perfect — July 16, 2010 at 11:55 am

    This cake looks great and I will definitely try those cupcakes, they sound awesome x

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    2
    Lauren — July 16, 2010 at 11:55 am

    I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).

    I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!

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    3
    Lauren — July 16, 2010 at 11:56 am

    *your husband, not you husband 😉

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    4
    Gia — July 16, 2010 at 1:32 pm

    In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!

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    5
    Jen — July 16, 2010 at 1:42 pm

    Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.

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    6
    Memória — July 16, 2010 at 7:20 pm

    This cake looks amazing. Great photos.

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    7
    hannah {thepastrykook} — July 17, 2010 at 3:52 pm

    the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:

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    8
    Ingrid — July 19, 2010 at 12:30 am

    We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.

    Btw, No way would we thing of leaving off that yummy glaze.

    Thanks for sharing!
    ~ingrid

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    9
    Becca — May 9, 2017 at 10:35 pm

    How far in advance can i make this ? Will it hold 2-3 days?

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