⁂ How To STRAWBERRY RHUBARB DESSERT BARS

TESTED & PERFECTED STRAWBERRY RHUBARB DESSERT BARS Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 1?2 cups fresh rhubarb, sliced into 1-inch pieces (unsweetened frozen rhubarb may be used) 1 1?2 cups fresh strawberries, sliced 1 tablespoon lemon juice 1?2 cup granulated sugar 2 tablespoons cornstarch CRUST 1 1?2 cups all-purpose flour 1 1?2 cups quick oats (old fashioned may be used, but not instant) 1 cup brown sugar (firmly packed, I use light brown but dark can be substituted) 3?4 cup butter, softened (12 tbs., or 1 1/2 sticks) 1?2 teaspoon baking soda 1?4 teaspoon salt DRIZZLE 3?4 cup confectioners' sugar 1 -2 tablespoon milk or 1 -2 tablespoon lemon juice

DIRECTIONS

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.

by: Muffin Goddess

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