Saddle Up For Some Strawberry Rhubarb Bars, Baby!

My husband and kids give this recipe two thumbs up! My kids didn’t complain about the rhubarb being too tart like they normally do, either! I guess all the sugar and the sweetness of the strawberries covered it up. I like to eat these bars on a plate with a dollop of ice cream on top. It really does make a lovely dessert. Add a hot cup of coffee or tea and wowser! Will you be making these yummy bars with me?

I love the crust of this yummy strawberry rhubarb dessert and can’t get enough of it!



1 cup rhubarb, cut into one-inch pieces
1 cup strawberries, sliced
1/3 cup Domino sugar
1/2 tablespoon lemon juice
1 tablespoon Argo cornstarch

1 1/2  cups Gold Medal flour
1 1/2 cups quick-cooking oats
1 cup packed Domino brown sugar
1/4 teaspoon McCormick cardamom
1/4 teaspoon Morton salt
1/2 teaspoon baking soda
3/4 cup Kerrygold butter, softened


1. In a medium saucepan, combine rhubarb, strawberries, and lemon juice and cook over medium heat for 15 minutes or until soft and pulpy.
2. Stir in sugar and cornstarch and bring to a boil. Allow to boil for one minute, until thickened, and remove from heat to cool while you prepare the crust.
3. Preheat oven to 350 degrees.
4. Combine crust ingredients in a bowl and using your fingers or a pastry cutter, work the butter in until you have a pea sized or smaller crumb mixture.
5.  Scoop a little more than half of the crumb mixture into an ungreased 9×13 glass baking dish and press down to create the bottom crust.
6. Spoon the strawberry-rhubarb filling evenly all over and sprinkle the remaining crumb mixture on top, pressing it in slightly with your hands.
7. Bake at 350 degrees for 30-35 minutes, until light golden brown. Cool, slice, and enjoy!





Quick Tip: I love eating these strawberry rhubarb bars with ice cream!

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