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

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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

Bars and Brownies, Dessert, Family Favorites

10 comments »

9 Responses to “Maraschino Cherry White Chocolate Chip Cookies”

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1

kimberly.ann — February 9, 2013 at 8:31 pm

I just love the combination of white chocolate and fruit. Cherry sounds like a great addition to these cookies!
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2

Wendy — February 10, 2013 at 2:13 pm

Creamy white chocolate is perfect with cherries. Those two together in a chewy cookie sound wonderful.
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3

Eva @ Eva Bakes — February 11, 2013 at 9:04 am
My brother is the same way – he loves maraschino cherries and will take any extras that he can get his hands on. I’m sure he would adore these!
- beantownbaker — February 11th, 2013 @ 11:22 am
  
  I’m sure he would too!
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4

Paula — February 12, 2013 at 6:11 pm

What a great combination for a cookie! They look delicious.
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5

Zahra — July 27, 2013 at 2:51 pm
Salted or unsalted butter?
- beantownbaker — July 30th, 2013 @ 5:49 pm
  
  I always use unsalted butter in my baking.
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6

Jamie — July 4, 2018 at 2:43 pm

I was thinking about putting this in a cake as a filing then frosting and covering with fondant. Would I then be able to leave the cake out on the counter for two nights before the party?

Thank you!
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7

warungplay — August 31, 2018 at 6:28 am

The articles you create are always interesting to watch and read is very useful. Always passion and success continues.