Strawberry Rhubarb Bars
Delightful bars that combine a buttery crust with tangy rhubarb and sweet strawberries for a nostalgic dessert experience.
Ingredients
For the crust
- 1 cup all-purpose flour Regular flour.
- ½ cup granulated sugar Adjust based on taste.
- ¼ teaspoon salt For flavor balance.
- ½ cup unsalted butter, softened Ensure it's at room temperature.
For the filling
- 1 cup fresh rhubarb, chopped Fresh is best for flavor.
- 1 cup fresh strawberries, hulled and sliced Use ripe strawberries.
- 1 tablespoon cornstarch For thickening the filling.
- 2 tablespoons lemon juice Adds brightness to the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine flour, sugar, and salt. Add softened butter and mix until crumbly. Press mixture firmly into the bottom of the prepared baking dish.
- In a separate bowl, mix chopped rhubarb and sliced strawberries with cornstarch and lemon juice. Toss well to combine.
- Pour the fruit mixture over the crust evenly, spreading it out gently.
Baking
- Place in the preheated oven and bake for 25-30 minutes, or until the topping is slightly golden and the filling is bubbling.
- Allow the bars to cool completely in the pan, then use the parchment overhang to lift them out and slice into squares.
Notes
For serving, consider adding freshly whipped cream, vanilla ice cream, or a light dusting of powdered sugar. Store leftovers in an airtight container for 3-4 days, or freeze for later enjoyment.