Recipe by Muffin Goddess
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.
Top Review by valereee
I've never been a huge fan of fruit desserts, but these are really good (I did have EXCELLENT strawberries and rhubarb, though -- crisp rhubarb and sweet and perfectly ripe berries from the farmers' market). I followed the recipe exactly. I lined my baking pan with tin foil, then pan sprayed it, and I was glad I did as the edges get quite sticky. I did add the lemon-based drizzle rather than the milk and felt it added exactly the right little extra. I will use my food processor rather than my hand mixer for the crust next time I make this -- the hand mixer just never quite seemed to get the crust perfectly crumbled for me. I will definitely be making this one again.
- 354.88 ml fresh rhubarb, sliced into 1-inch pieces (unsweetened frozen rhubarb may be used)
- 354.88 ml fresh strawberries, sliced
- 14.79 ml lemon juice
- 118.29 ml granulated sugar
- 29.58 ml cornstarch
- 354.88 ml all-purpose flour
- 354.88 ml quick oats (old fashioned may be used, but not instant)
- 236.59 ml brown sugar (firmly packed, I use light brown but dark can be substituted)
- 177.44 ml butter, softened (12 tbs., or 1 1/2 sticks)
- 2.46 ml baking soda
- 1.23 ml salt
- 177.44 ml confectioners' sugar
- 14.79-29.58 ml milk or 14.79-29.58 ml lemon juice
Directions See How It's Made
- 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.