Strawberry-Rhubarb Bars
The bars pair awesomely with vanilla ice cream. You can even substitute any berries for the filling, such as blackberries, blueberries, raspberries etc.
Prep time:
Cook time:
Serving size: 15
Calories per serving: 356
Ingredients:
Cook time:
Serving size: 15
Calories per serving: 356
2 cups quick-cooking oats
2 cups all-purpose flour
1 1/3 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cold butter, cubed
3 cups chopped fresh or frozen rhubarb
3 cups chopped fresh strawberries
2 tablespoons lemon juice
1 cup sugar
1/4 cup cornstarch
3/4 cup confectioners' sugar
1 to 2 tablespoons 2% milk
Directions:
Preheat oven to 350°. In a bowl, combine the first 5 ingredients; cut in butter until crumbly. Press two-thirds into an ungreased 13x9-in. baking pan.
In a large saucepan, combine rhubarb, strawberries and lemon juice. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, until softened, 3-5 minutes. Stir in sugar and cornstarch. Return to a boil. Cook and stir until thickened, 1-2 minutes; spoon over crust. Sprinkle with remaining crumb mixture.
Bake until topping is golden brown, 25-30 minutes. Cool completely on a wire rack.
In a small bowl, whisk confectioners' sugar and enough milk to achieve desired consistency, drizzle over top. Cut into bars.
Source: tasteofhome.com
In a large saucepan, combine rhubarb, strawberries and lemon juice. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, until softened, 3-5 minutes. Stir in sugar and cornstarch. Return to a boil. Cook and stir until thickened, 1-2 minutes; spoon over crust. Sprinkle with remaining crumb mixture.
Bake until topping is golden brown, 25-30 minutes. Cool completely on a wire rack.
In a small bowl, whisk confectioners' sugar and enough milk to achieve desired consistency, drizzle over top. Cut into bars.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
