Strawberry Rhubarb Dessert Bars

Muffin Goddess's Note:

I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 24 cookies

• 1 ½ cups fresh rhubarb , sliced into 1-inch pieces (unsweetened frozen rhubarb may be used)
• 1 ½ cups fresh strawberries , sliced
• 1 tablespoon lemon juice
• ½ cup granulated sugar
• 2 tablespoons cornstarch

CRUST

• 1 ½ cups all-purpose flour
• 1 ½ cups quick oats (old fashioned may be used, but not instant)
• 1 cup brown sugar (firmly packed, I use light brown but dark can be substituted)
• ¾ cup butter , softened (12 tbs., or 1 1/2 sticks)
• ½ teaspoon baking soda
• ¼ teaspoon salt

DRIZZLE

• ¾ cup confectioners' sugar
• 1 -2 tablespoon milk or 1 -2 tablespoon lemon juice

Directions:

1. Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
2. Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
3. Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
4. Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
5. Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
6. Set aside 1 1/2 cups of crumb mixture.
7. Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
8. Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
9. Cool completely (I pop pan in fridge for a bit if I'm short on time).
10. Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

Reviews

[thejonesgal]

I was told this is the best dessert I've brought to Guadalupe House! They loved it.
I'm thinking of making it for tomorrow with blueberries instead of strawberries. I bet that will work!

[K9 Owned]

I made a half recipe of these bars and based on previous reviews made the filling a little thicker. Fabulous taste! I had difficulty getting them out of the pan even though it was well greased so next time I would line the pan with foil so I could just lift them out. I did make the glaze with lemon which takes them over the top tart!! I like them this way. I was lazy in mixing the glaze so little bits of icing sugar show up in the photo.
Thoroughly enjoyed and made for Food.Commandos. ~ ZWT 7

[sofie-a-toast]

I've never liked rhubarb before but this recipe changed my mind! There is just the perfect amount of it between the oatey layers. My only complaint was that it was a tad too sweet. Next time I'll leave off the drizzle and cut the sugar a bit. Made for ZWT7