Strawberry-Rhubarb Bars

By KRed

Unsweetened frozen rhubarb may be used for these moist, crumbly bars.

Ingredients

• Filling:
• 2 1/4 c. rhubarb, cut into 1-inch pieces
• 2 1/4 c. fresh strawberries, sliced
• 1 1/2 T lemon juice
• 3/4 c. sugar
• 3 T cornstarch
• 3/4 tsp vanilla
• Crust:
• 1 1/2 c. flour
• 1 1/2 c. quick oatmeal
• 1 c. brown sugar, packed
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 c. butter, softened
• Topping:
• 3/4 powd. sugar
• 1/2 tsp. vanilla
• 1 T milk, or as needed

Preparation

Step 1

Preheat oven to 350.

Filling: Place rhubarb, strawberries and lemon juice in a 2-qt saucepan. Cover, and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Mix granulated sugar and cornstarch in a small bowl. Stir into fruit mixture. Cook and stir until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in vanilla extract.

Crust: Mix flour, oatmeal, brown sugar, soda and salt in a bowl. Add butter. Beat on low speed until crumbly. Reserve 1 1/2 c. mixture. Press remaining mixture in bottom of a greased 13x9-inch baking pan. Spread rhubarb mixture over crust; sprinkle with remaining crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.

Topping: Stir powdered sugar, vanilla extract and milk in a small bowl to a drizzle consistency. Drizzle over top of cooled bars. Cut into bars and serve. Refrigerate leftovers.