This strawberry rhubarb bar combines the pie flavors of strawberries and rhubarb perfectly in an oatmeal crust.
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1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1/2-inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup Land O Lakes® Butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup powdered sugar
1 to 2 tablespoons milk
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake 30-35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in bowl. Drizzle over cooled bars. Cut into bars.
One of the first fruits to ripen in the spring is rhubarb. Celebrate the season by making your favorite rhubarb pie, cheesecake or bread with the tarty goodness of rhubarb.