Strawberry Rhubarb Bars
My sisters and I like to bake when we get together. It’s just something fun we all enjoy. My older-younger sister had recently tried some strawberry-rhubarb pie and really wanted to make something with those flavors. After searching the Internet, we came across this recipe and decided to try it. I’m so glad we did. These bars are perfectly sweet and tart and so easy to make.
One year ago – Blueberry Lemon Basil Cupcakes
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Strawberry Rhubarb Squares
Yield: 20 bars
Ingredients:
Crust and Topping
1 cup butter or margarine, softened
1 cup packed brown sugar
1 tsp vanilla
2 cups flour
1 1/2 cups quick-cooking oats
2/3 cup chopped nuts
1/2 tsp baking soda
1/4 tsp salt
Strawberry-Rhubarb Filling
2 cups sugar
2/3 cup flour
2 Tbsp milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)
Directions:
Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly (we needed to add more oats and flour, probably another cup of each. We also used our hands to mix this). Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.
Recipe from Betty Crocker
– – makes 20 bars
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
You’re right- so easy there’s no reason not to try this! ha!
Love that this recipe is so simple and easy. A must have for Thanksgiving.
I LOVE homemade cranberry sauce! Tastes so good on the Thanksgiving Leftover Sandwich!
Delicious! Simple recipes need to be shared too…those are my favorite 🙂
This absolutely falls under the this-is-so-easy-and-so-much-better-why-would-I-ever-go-back-to-canned-version territory! I recently made turkey burgers with cranberry sauce dressing and used the canned kind – never again!
You’re so right…there is NOTHING better than homemade!
Wow, this sounds so easy and delicious! I’m cooking for the first time this year and can’t wait to make everything from scratch, which usually doesn’t happen when others in my family cook… 🙂
I’m jealous, I want this. I have to eat the stuff from a can because I’m allergic to cranberries and the stuff in a can is far away enough from real that I can get away with it. My grandma used to make cranberry relish which was amazing, but also broke me out into the most amazing hives.
I have never understood those that buy canned cranberries when they are so simple to make. Tastes way better than any can.
Thanks for your nice and simple cranberry sauce recipe.