Strawberry Rhubarb Bars are fun to make when it is rhubarb season. An easy crumb mixture is used as both the crust and the topping. An easy strawberry rhubarb jam is created for the filling. The optional glaze adds another touch of sweetness.
You can easily make the crumble mixture for the bars in a food processor or you can do it by hand. The processor will break down the oats a bit more, creating a smoother mixture than if done by cutting in the butter by hand. The key to this mixture is making sure that you are using cold butter.
Strawberry Rhubarb Bars have a cream cheese glaze which is delicious. If you make this glaze, the bars should be kept in the refrigerator. If you would like to glaze the tops but be able to keep the bars at room temperature you can make a half batch of Cookie Glaze and use that instead.
If you like this combination, you might also like Strawberry Rhubarb Cake.
You will need parchment paper to line your baking pan for this recipe.
Strawberry Rhubarb Bars
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Ingredients
- CRUMBLE MIXTURE:
- 2 cups all purpose flour
- 2 cups old fashioned oats
- 1 cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (2 sticks) cold and cut into small cubes
- FILLING:
- 2 cups strawberries, diced
- 2 cups rhubarb, diced
- ½ cups plus 2 tablespoons water
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- OPTIONAL GLAZE:
- 2 tablespoons cream cheese
- 1 tablespoon milk
- 1 cup powdered sugar
Instructions
Preheat the oven to 350 degrees.
CRUMBLE MIXTURE OPTION #1
Place the flour, oats, brown sugar, baking soda and salt into the bowl of a food processor. Pulse a few times to combine. Add the butter cubes and pulse until the butter is totally mixed in and the mixture is crumbly.
CRUMBLE MIXTURE OPTION #2
Place the flour, oats, brown sugar, baking soda and salt into a large bowl. Add the butter and cut it into the mixture with either a pastry cutter, two knives, or your hands. Continue until the butter is totally mixed in and the mixture is crumbly.
FILLING:
Add the rhubarb to a medium saucepan with the water, sugar and lemon juice. Bring the mixture to a boil over high heat. Reduce the heat to medium low so you have a gently simmer. Simmer uncovered for 5 minutes.
Add the strawberries and simmer for an additional 4-5 minutes until they have broken down.
Add the cornstarch to the pan and combine thoroughly. Cook for an additional 30 seconds to 1 minute until the mixture has thickened to a jam consistency.
Remove from the heat and let it cool slightly.
TO ASSEMBLE:
Reserve 2 cups of the crumble mixture. Press the remaining mixture evenly into the base of a 9″ X 13″ inch baking pan which you have lined with parchment paper. The parchment paper will make it easy to lift the bars from the pan. Make sure that the paper is pressed into the bottom of the pan and comes all the way up the sides. You can trim away any excess paper that is sticking up.
Spread the filling evenly over the crust.
Sprinkle the remaining crumble mixture evenly over the filling, covering it entirely.
Bake for 30- 35 minutes until the top is a light, golden brown.
GLAZE:
Using an electric mixer, beat the cream cheese and the milk until they are fluffy. Slowly beat in the powdered sugar. You want a consistency that will easily drip off a spoon. If it seems a bit thick, add more milk a teaspoon at a time until it is fluid.
Using a spoon, drizzle the glaze back and forth over the tops of the bars before you have cut them.
Let the glaze set for 30 minutes or until slightly hardened. The cream cheese will keep it from setting entirely. Cut the bars into any size you want.
