Strawberry Rhubarb Dessert Bars

Total Time
1hr
Prep
30 mins
Cook
30 mins

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.

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Ingredients

Nutrition

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.