Strawberry-Rhubarb Bars
Strawberry-Rhubarb Bars Image

Strawberry-Rhubarb Bars

Dress up these oat bars with a drizzle of powdered sugar glaze.

16
bars
20 min
PREP TIME
1 hr 35 min
TOTAL TIME

Ingredients

Filling

1 cup sliced fresh or frozen rhubarb

1/3 cup water

1 tablespoon sugar

1 cup strawberry preserves

2 tablespoons cornstarch

Crust

1 1/2 cups quick-cooking oats or old-fashioned rolled oats

1 cup all-purpose flour

3/4 cup firmly packed brown sugar

1/4 teaspoon baking soda

3/4 cup Land O Lakes® Butter

Drizzle

3/4 cup powdered sugar

1 to 2 tablespoons orange juice

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine rhubarb, water and sugar in 1-quart saucepan. Cook over medium heat 1-2 minutes until mixture comes to a boil. Cover; cook over low heat 5 minutes or until rhubarb is very soft.

  3. STEP 3

    Stir preserves and cornstarch into rhubarb mixture. Cook, stirring constantly, 3-5 minutes or until mixture comes to a boil and thickens. Remove from heat.

  4. STEP 4

    Combine oats, flour, brown sugar and baking soda in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 3/4 cup crumb mixture.

  5. STEP 5

    Press remaining crumb mixture evenly on bottom of ungreased 8-inch square baking pan. Bake 19-24 minutes or until edges are lightly browned.

  6. STEP 6

    Spread rhubarb mixture to within 1/4 inch of edge of hot, partially baked crust. Crumble reserved crumb mixture over filling. Continue baking 25-30 minutes or until golden brown. Cool completely.

  7. STEP 7

    Stir together powdered sugar and enough orange juice in bowl for desired drizzling consistency. Drizzle over cooled bars. Cut into bars.

Nutrition

260Calories
9Fat (mg)
25Cholesterol (mg)
95Sodium (mg)
42Carbohydrates (g)
1Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  April 22, 2015

Everyone I know liked these bars. if you have room in your pan, double the fruit!

— says Renee
Helpful?
  July 10, 2009

These bars are very easy to make and my whole family loved them. I even took them to work and my coworkers loved them, too. I highly recommend this recipe to anyone who enjoys the tart taste of rhubarb!

— says Danielle
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