Apple, Oat, Dulce De Leche Bars

Sunday, September 23, 2012

Apple, Oat, Dulce De Leche Bars

I have a treat for you guys today. I’m participating in Baked By Rachel’s Apple a Day. She asked fellow bloggers to help her post 30 days of apple recipes in September.

I’ve done themed weeks in the past and even attempted to only post pink foods last October, but I’ve never heard of a blogger posting 30 days of one type of recipe. Obviously, it’s a brilliant idea! I’ve enjoyed seeing all the apple posts going up every day. It has given me a lot of apple inspiration and I’ve definitely added to my must-bake list this month. Be sure to go check out these Apple, Oat, Dulce De Leche Bars that I made for the occasion.

One Year Ago: Watermelon Arugula Goat Cheese Salad and Baked Zucchini Sticks with Caramelized Onion Dipping Sauce
Two Years Ago: Raw Summer Vegetable Pasta and Garlic Naan
Four Years Ago: Lime and Coconut Margarita Cupcakes and Squash and Turkey Lasagna
Five Years Ago: Chicken sausage, spinach and mushroom pasta and Easy Lemon Cookies

Bars and Brownies, Dessert

1 comment »

10 Responses to “Strawberry Rhubarb Pie”

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1

Lauren — June 29, 2010 at 11:40 am

Fantastic job with the lattice top! The pie looks awesome :).
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Debbi Does Dinner Healthy — June 29, 2010 at 1:25 pm

It does look really pretty. I’ve never had the patience to do a lattice top. It sounds delicious!
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3

Sherry G — June 29, 2010 at 2:59 pm

I’m furious with myself for still never having a rhubarb pie! This is truly a good looking pie; very rustic and pretty!
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4

bcallegra — June 30, 2010 at 1:43 am

Truly a work of art! I’m kind of intimidated by pies so I’m in awe of your pie making skills. That pie looks like it’s ready for a magazine cover! 🙂
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5

nutmegnanny — June 30, 2010 at 5:40 pm

Strawberry rhubarb pie is one of my favorites 🙂
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6

Jen — July 3, 2010 at 1:21 am

Thanks for sharing this recipe. Mine is in the oven as I type. Hopefully, it comes out half as good as yours!
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Jenni @ Project Cookie 365 — July 3, 2010 at 3:05 pm

I just have to thank you for this recipe!! It’s the first time I’ve made a pie that wasn’t all runny when cut. I was so happy to have pieces that stayed intact!!
Also, I didn’t need the foil at any point – the crust didn’t overbrown, it was just perfect.
I’ll be using this again and again!
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8

Victoria — March 30, 2011 at 6:39 pm

can i omit rhubarb and just put strawberries? will it make a difference?
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beantownbaker — March 31, 2011 at 12:04 pm

I haven’t tried using this recipe with just strawberries. You might want to cut back on some of the sugar. Rhubarb is very tart, so you always have to put a lot of sugar into rhubarb recipes.
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Brian — February 6, 2018 at 7:51 am

ahh, i can already hear the crunchy sound in my mouth!