Recipe: Summer Strawberry Rhubarb Crisp Bars
Saturday, July 12, 2014 • 2:40am
I was trying to figure out what to bring to a July 4th party today. Every year I normally make cake balls which are a crowd pleaser and never a letdown. This year, I figured since I joined the CSA and received strawberries and rhubarb for the past three weeks, I would use them to whip up some delicious desserts.
I scoured the web for something yummy and found these Strawberry Rhubarb Crisp Bars. Let me tell you—they are OUT of this world and the perfect summer treat. After sharing the bars with several friends and hearing how great they were, I decided to post the recipe.
Strawberry Rhubarb Crisp Bars
*These were adapted from One Bowl Baking
Yield: About 24-30 bars if baked in a 9×13-inch baking pan. You can also cut the recipe in half and bake in a 8×8 square baking pan for 8 large bars.
2 cups rolled oats
1 1/2 cups plus up to 4 tablespoons gluten free flour (you can use all-purpose flour of NON gluten free)
1 cup light brown sugar
Heaped 1/2 teaspoon table salt
12 tablespoons unsalted butter, melted
2 teaspoons cornstarch (optional, but helps firm up the filling)
2 tablespoons lemon juice
2 tablespoons granulated sugar, divided
2 cups small-diced rhubarb (from about 1 1/2 medium stalks)
2 cups small-diced strawberries
Powdered sugar, for decoration, if desired
Heat oven to 375 degrees F. For easy removal, line bottom and two sides of9×13 pan with parchment paper.
Place oats, 1 1/2 cups flour, brown sugar and salt in bottom of baking pan and mix.
Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 4 tablespoons of flour. Set aside 1 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Spread half the fruit over the crust.
Sprinkle it evenly with cornstarch, then lemon juice, and 1 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1 tablespoon sugar. Scatter the rest of the crumbs over fruit and bake bars for 40 – 50 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells amazing.
Slice and serve!
Share this with any of your friends who are looking for an easy, fan favorite dessert!
Amy was born and raised in Bucks County, PA. She became a camper at 5, read her first book at 6, and began writing in her diary at 8. She dreamt she would be a fashion designer but wound up at Syracuse University in fashion management with a weight gain of 15 lbs. by sophomore year. Dieting, fashion, NYC and dating made up her life in her twenties.
Next, Amy found love, married, moved to Livingston NJ and had two awesome boys. After the birth of Amy’s first son, Zach, Amy was on a quest to do something other than changing diapers and discussing how to sleep train your kid. So, Amy designed a children's accessory line, which was sold throughout the US, then started a gorgeous cupcake business that got her on Cupcake Wars, and finally closed shop to follow her love of writing. So many stories, so much gossip, so much wellness to share—Lulu and Lattes was born!
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