Awesome Strawberry Rhubarb Oatmeal Bars
These scrumptious Awesome Strawberry Rhubarb Oatmeal Bars won a Pennsylvania State Fair Butter Cookie Contest and it's no wonder with the mouth-watering sweet and tart flavors of strawberry and rhubarb pie flavor baked in a yummy oatmeal crust. Promising you won't stop at one.
Servings: 18 bars
Calories:
Ingredients
Strawberry Rhubarb Filling
- 1 ½ cups fresh or frozen unsweetened rhubarb I used Dole frozen rhubarb, cut into 1/2-inch pieces
- 1 ½ cups sliced fresh strawberries
- 1 tablespoon lemon juice
- ½ cup sugar
- 2 tablespoons cornstarch
Oatmeal Crust
- 1 ½ cups all-purpose flour
- 1 ½ cups uncooked quick-cooking oats
- 1 cup firmly packed brown sugar
- ¾ cup butter softened
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan and cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
- Combine 1/2 cup sugar and cornstarch in bowl and stir into fruit mixture.
- Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil.
- Continue boiling 1 minute or until thickened.
- Remove from heat and set aside.
- Heat oven to 350°F.
- Combine all crust ingredients in bowl.
- Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
- Reserve 1 1/2 cups crumb mixture.
- Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan.
- Spread strawberry rhubarb filling over crust.
- Sprinkle with reserved crumb mixture.
- Bake 30-35 minutes until golden brown.
- Cool completely and cut into bars.