Very Berry Rhubarb Bars
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
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup packed brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 1 ½ cups rhubarb diced
- 1 cup mixed berries strawberries, raspberries, blueberries
- ¼ 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 ⅔ 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
- For a thicker crust, use more than ⅔ of the crumb mixture for the base.
- If using frozen berries, thaw and drain excess liquid to prevent sogginess.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Bars can be frozen for up to 2 months; thaw in the refrigerator before serving.