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.
- 1 1⁄2 cups fresh rhubarb, sliced into 1-inch pieces (unsweetened frozen rhubarb may be used)
- 1 1⁄2 cups fresh strawberries, sliced
- 1 tablespoon lemon juice
- 1⁄2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 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)
- 3⁄4 cup butter, softened (12 tbs., or 1 1/2 sticks)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup confectioners' sugar
- 1 -2 tablespoon milk or 1 -2 tablespoon lemon juice
- Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
- 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.
- Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
- 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.
- 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.
- Set aside 1 1/2 cups of crumb mixture.
- Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
- Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
- Cool completely (I pop pan in fridge for a bit if I'm short on time).
- Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.