Description
Deliciously tart strawberry rhubarb bars with a buttery crust and crumbly topping.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups fresh rhubarb, chopped
- 1 cup fresh strawberries, hulled and chopped
- 1/4 cup cornstarch
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, granulated sugar, and salt. Stir in melted butter until combined.
- Press the mixture into the bottom of a greased 9×9 inch baking pan.
- In another bowl, combine rhubarb, strawberries, cornstarch, brown sugar, vanilla extract, and cinnamon.
- Spread the fruit mixture over the crust in the pan.
- Sprinkle the remaining crust mixture on top of the fruit.
- Bake for 35-40 minutes until the top is golden brown.
- Allow to cool before cutting into bars.
Notes
- For a vegan version, substitute butter with coconut oil.
- Store bars in an airtight container for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg