Strawberry Rhubarb Bars
Description
My sweet friend Johnna just celebrated her golden birthday! I wanted to make her a dessert using some of her favorite flavors. These strawberry rhubarb bars are so delicious and perfect for a Midwest spring birthday! The rhubarb came right from my backyard. Paired with strawberries, it turns into a beautiful, bubbly filling, perfect to add between layers of sweet and buttery oat crumble. Happy Baking!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 45 minutes cook time
- 65 minutes total time
Recipe
For the fruit filling:
16 ounces strawberries (thawed if frozen)
4 cups chopped rhubarb (thawed if frozen)
1/2 cup water (if using fresh fruit)
2/3 cup granulated sugar
1 T cornstarch
dash of salt
1/2 teaspoon vanilla extract
For the crumble:
2/3 cup gluten free oat flour
2/3 cup gluten free flour
1/2 teaspoon salt
1 1/3 cups brown sugar
1 cup oats
2/3 cup melted butter
For the fruit filling:
1. If using frozen fruit, thaw and drain excess water.
2. Add strawberries to medium sauce pan and mash into smaller chunks.
3. Stir in chopped rhubarb, granulated sugar, cornstarch, salt, vanilla, and water (if using fresh fruit).
4. Cook on stove over high heat until thickened (about 10 minutes), stirring occasionally.
For the crumble
1. Preheat oven to 350° F. Line pan with parchment paper and spray with non-stick cooking spray. I used an 8×12 in pan. Set aside.
2. In medium bowl, combine gluten free oat flour, gluten free flour, salt, brown sugar, oats and melted butter.
3. Stir until well combined.
4. Press 2/3 of mixture into the bottom of prepared pan.
5. Pour cooked fruit mixture over the top.
6. Sprinkle remaining oat mixture on top of filling.
7. Bake at 350° F for 45 minutes.
8. Allow to cool for 20 minutes before slicing and serving.
9. Enjoy! Store extra bars in an airtight container in the refrigerator.
For the fruit filling:
16 ounces strawberries (thawed if frozen)
4 cups chopped rhubarb (thawed if frozen)
1/2 cup water (if using fresh fruit)
2/3 cup granulated sugar
1 T cornstarch
dash of salt
1/2 teaspoon vanilla extract
For the crumble:
2/3 cup gluten free oat flour
2/3 cup gluten free flour
1/2 teaspoon salt
1 1/3 cups brown sugar
1 cup oats
2/3 cup melted butter
For the fruit filling:
1. If using frozen fruit, thaw and drain excess water.
2. Add strawberries to medium sauce pan and mash into smaller chunks.
3. Stir in chopped rhubarb, granulated sugar, cornstarch, salt, vanilla, and water (if using fresh fruit).
4. Cook on stove over high heat until thickened (about 10 minutes), stirring occasionally.
For the crumble
1. Preheat oven to 350° F. Line pan with parchment paper and spray with non-stick cooking spray. I used an 8×12 in pan. Set aside.
2. In medium bowl, combine gluten free oat flour, gluten free flour, salt, brown sugar, oats and melted butter.
3. Stir until well combined.
4. Press 2/3 of mixture into the bottom of prepared pan.
5. Pour cooked fruit mixture over the top.
6. Sprinkle remaining oat mixture on top of filling.
7. Bake at 350° F for 45 minutes.
8. Allow to cool for 20 minutes before slicing and serving.
9. Enjoy! Store extra bars in an airtight container in the refrigerator.