Strawberry Rhubarb Bars

Strawberry Rhubarb Crumb Bars are the perfect balance of sweet and tart - made with old fashioned oats, homemade strawberry rhubarb jam, and a delicious streusel topping!

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Prep Time: 20

Cook Time: 45

Servings:

Calories: 225kcal

Author: Cathy Trochelman

Ingredients

Crust & Crumb Topping

2 cups old fashioned oats
2 cups all purpose flour
1 1/3 cups light brown sugar packed
1 cup salted butter softened
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt

Strawberry Rhubarb Filling

3 cups rhubarb chopped
3 cups strawberries sliced
2 Tablespoons lemon juice
1 cup granulated sugar
1/4 cup cornstarch OR arrowroot powder

Instructions

In a large saucepan, combine rhubarb, strawberries and lemon juice.
Cover and cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
Add granulated sugar and cornstarch to the fruit mixture. Cook, stirring constantly, 1 minute or until mixture comes to a boil. Boil 1 minute until thickened. Remove from heat and set aside.
Preheat oven to 350° F.
Combine crust ingredients in a large bowl. Use a hand mixer or wooden spoon to mix until mixture resembles coarse crumbs.
Reserve 1 1/2 cups crumb mixture; press remaining mixture into a greased 13x9-inch baking pan.
Spread filling evenly over crust; sprinkle with reserved crumb mixture. Bake 45 minutes or until golden brown. Cool completely before cutting.

Notes

Tips for Success

Use old fashioned oats. Old-fashioned oats absorb less liquid and create a heartier, chewier, and more rustic texture compared to quick cooking oats.

Cook the fruit down before adding sugar & cornstarch. Adding the sugar and cornstarch toward the end of cooking ensures that the sugar won't burn and the cornstarch will retain its thickening properties.

Make large crumbs on top. Squeeze the crumb mixture together to form large "crumbs" before sprinkling it on top. (Trust me - it tastes better this way!)

Storage Tips

Bars can be stored, covered, at room temperature for 3-4 days. For longer storage, cover and refrigerate for up to 2 weeks. Strawberry Rhubarb Bars also freeze well. To freeze, wrap cooled bars in wax paper and transfer to a freezer-safe container or ziploc bag. Freeze for up to 3 months.

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