Description

A delicious combination of sweet strawberries and tart rhubarb in a buttery oat crust, topped with a crumbly, streusel-like topping, perfect for a snack or dessert.

Ingredients

Units Scale

1 cup all-purpose flour
1 cup rolled oats
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 cups strawberries, chopped
2 cups rhubarb, chopped
3/4 cup granulated sugar (for filling)
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice

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Instructions

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
For the crust: In a medium bowl, combine the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla extract until the mixture comes together.
Press half of the oat mixture evenly into the bottom of the prepared pan to form the crust. Set aside the other half for the topping.
For the filling: In a large bowl, combine the chopped strawberries, rhubarb, granulated sugar, cornstarch, cinnamon, and lemon juice. Stir until well mixed.
Spread the fruit mixture evenly over the crust in the baking pan.
Sprinkle the remaining oat mixture over the fruit filling to create the topping.
Bake for 45-50 minutes, or until the top is golden brown and the fruit filling is bubbling.
Let the bars cool completely in the pan before cutting them into squares and serving.

Notes

If you prefer a sweeter filling, you can adjust the sugar to taste.
These bars can be stored in an airtight container at room temperature for up to 3 days.
You can substitute the rhubarb with additional strawberries if you prefer a more berry-forward flavor.

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 22g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 2g
Cholesterol: 25mg