Description
These Very Berry Rhubarb Bars combine the tartness of rhubarb with the sweetness of mixed berries, all atop a buttery oat crust. Perfect for spring gatherings or a delightful dessert any time!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 1 1/2 cups rhubarb (diced)
- 1 cup mixed berries (strawberries, raspberries, blueberries)
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, combine flour, oats, brown sugar, baking soda, and salt. Stir in melted butter until the mixture is crumbly.
- Press 2/3 of the crumb mixture firmly into the bottom of the prepared pan to form the crust.
- In another bowl, toss together diced rhubarb, mixed berries, granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
- Spread the fruit mixture evenly over the crust.
- Sprinkle the remaining crumb mixture on top of the fruit layer.
- Bake for 35–40 minutes, or until the top is golden and the fruit filling is bubbling.
- Let cool completely before cutting into bars.
Notes
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For a thicker crust, use more than 2/3 of the crumb mixture for the base.
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If using frozen berries, thaw and drain excess liquid to prevent sogginess.
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Store bars in an airtight container in the refrigerator for up to 5 days.
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Bars can be frozen for up to 2 months; thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 210