Receta Rhubarb-Strawberry Bars
Rhubarb-Strawberry Bars
This is one of my favorite ways to use rhubarb! I love to combine strawberries and rhubarb. The flavor combination is wonderful and together they make a great pair! The filling I use for this bar recipe, is the same filling I use in my recipe for Rhubarb-Strawberry Coffee Cake~ Give both recipes a try~ I guarantee you will love them both~
- Rhubarb Filling:
- In a medium saucepan combine: 4 cups fresh or frozen rhubarb, sliced
- 4 cups hulled fresh or frozen whole strawberries, cut in half
- Cook fruit, covered over medium heat for 5 minutes. Add 2 T fresh lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch; add to rhubarb mixture. Cook and stir 4-5 minutes or until thickened and bubbly; use an immersion blender to blend fruit, if desired; cool. *This rhubarb filling can be frozen, thawed and used in your favorite recipes*
- Rhubarb-Strawberry Bars
- 1-1/2 cups all purpose flour
- 1-1/2 cups rolled oats, quick or regular
- 1 cup packed brown sugar
- 1/4 t baking soda
- 1 cup shortening
- 1/2 cup chopped pecans or walnuts
- 2-3 cups Rhubarb filling
additional chopped pecans or walnuts, if desired.
In a medium bowl, combine the flour, oats, brown sugar and baking soda. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in 1/2 cup chopped nuts. Reserve 1 cup of crumb mixture for topping.
Press remaining crumb mixture into the bottom of prepared pan. Evenly spread 2-3 cups rhubarb filling on top. Sprinkle with reserved crumb mixture and additional chopped nuts, if desired.
Bake at 375 for 30-35 minutes or until the top is golden brown. Cool in pan on a wire rack. Cut into bars. Makes 45 bars.
Rhubarb-Strawberry Coffee Cake
Recipe shared at: Wowza Weekend Party Weekend Potluck