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Description
Enjoy these rhubarb strawberry crisp bars, a sweet and tangy treat perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 2 cups chopped rhubarb
- 2 cups sliced strawberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine flour, oats, brown sugar, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Press half of the mixture into the prepared pan.
- In another bowl, combine rhubarb, strawberries, granulated sugar, cornstarch, and lemon juice. Spread evenly over the crust.
- Crumble remaining oat mixture over the fruit filling.
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Let cool completely before cutting into bars.
Notes
- For a gluten-free version, use gluten-free all-purpose flour and certified gluten-free oats.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg