Strawberry Rhubarb Oatmeal Bars

Kathie Carr

By
@kathiecc

Here is another rhubarb recipe from Shupert's Honey Farm. This recipe is dated 1959 in Mom's collection.

The drizzle is an important part of the recipe becasue the rhubarb is sour or tart.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

30 Min

Ingredients

FILLING:

1 1/2 c
chopped fresh rhubarb (1 inch pieces)
1 1/2 c
sliced fresh strawberries
1 Tbsp
lemon juice
1/2 c
sugar
2 Tbsp
cornstarch

CRUST:

1 1/2 c
flour
1 1/2 c
rolled oats
1 c
brown sugar, firmly packed
3/4 c
butter
1/2 tsp
baking soda
1/2 tsp
salt

FOR THE DRIZZLE:

3/4 c
powdered sugar
1-2 Tbsp
milk

Directions Step-By-Step

1
To make the filling:
In a medium saucepan, stir together rhubarb, strawberries and lemon juice. Place over medium heat - cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes.

In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.
2
To make the crust:
Preheat oven to 350. In a large mixing bowl, combine flours, oats, brown sugar, butter, baking soda and salt. Mix at low speed until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of this crumb mixture. Scoop the remaining crumb mixture into the bottom of a 9 by 13 inch baking dish lightly greased. Evenly spread filling over crust. Scatter the reserved crumb mixture over the top.

Bake until golden brown, about 30 to 35 minutes. Remove and set on a wire rack to cool completely.
3
To make the drizzle:
In a small bowl, whisk confectioners' sugar and enough of the milk until it flows easily. Drizzle the mixture over the cooled bars before cutting.

About this Recipe

Course/Dish: Cookies