Strawberry Rhubarb Crisp Bars

By srumbel

An oatmeal cookie base topped with strawberries and rhubarb and topped with more oatmeal cookie topping — your favorite summer dessert is now a packable treat or back to school snack!
from beyondfrosting.com

Ingredients

• 1 cup packed brown sugar
• 2 cups large oats
• 1 cup whole wheat flour (or sub all-purpose)
• 1 cup cold butter, cut into 1/2” pieces
• 4 cups fresh, diced strawberries
• 3 cups frozen, chopped rhubarb (or sub fresh – see recipe notes*)
• 1 tbsp corn starch
• 3/4 cup granulated sugar

Preparation

Step 1

Preheat the oven to 350 degrees F and line a 9x13” pan with tin foil, lightly greased. Set aside.
In a large bowl, combine brown sugar, oats and flour until mixed. Add the butter and mix with an electric mixer, a pastry cutter or your hands until combined (dough will have the consistency of cookie dough – it won’t be crumbly).
Set aside 1 packed cup of the oatmeal cookie mixture. Press the rest into the bottom of the prepared pan, covering the bottom entirely. Bake bottom crust for 8-10 minutes until slightly dry on top or lightly golden.
In the same bowl you used to mix your oats, combine your strawberries, rhubarb, corn starch and sugar. Spread on top of crust and crumble the remaining oat mixture on top – it will not cover the top completely. Press down the oat mixture slightly.
Bake for 30-35 minutes until the filling is bubbly and thickened and the oats are light golden brown.
Cool to room temperature. I highly recommend chilling before cutting – they will set completely and cut more cleanly. Store in the refrigerator.

Notes
I only had frozen rhubarb available. You can easily substitute fresh but it won’t release as much liquid as it bakes, so you’ll need to reduce the corn starch to about ½ tbsp.