strawberry rhubarb oatmeal bars

★★★★★ 1 Review
kathiecc avatar
By Kathie Carr
from North Liberty, IN

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.

★★★★★ 1 Review
serves 8
prep time 15 Min
cook time 30 Min

Ingredients For strawberry rhubarb oatmeal bars

  • 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
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How To Make strawberry rhubarb oatmeal bars

  • 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.

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