Very Berry Rhubarb Bars Recipes

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VERY BERRY RHUBARB BARS



Very Berry Rhubarb Bars image

These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping. The best early summer has to offer!

Provided by Dianne

Categories     Desserts     Cookies     Fruit Cookie Recipes     Blueberry

Time 1h20m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
1 cup unsalted butter
4 eggs
2 cups white sugar
½ cup flour
½ teaspoon salt
4 cups diced rhubarb
2 cups sliced strawberries
1 cup blueberries
½ cup flour
½ cup brown sugar, packed
½ cup rolled oats
¼ cup butter, melted
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
  • Bake crust in preheated oven until golden brown, about 15 minutes.
  • Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
  • Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
  • Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.7 g, Cholesterol 56.4 mg, Fat 10.8 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 78.8 mg, Sugar 27.2 g

RHUBARB OATMEAL BARS



Rhubarb Oatmeal Bars image

This recipe for Rhubarb Oatmeal Bars will get that last bag of rhubarb right out of the freezer. Pair it with another pantry staple, oatmeal and you've got cookies you can make just about anytime.

Provided by Laura

Categories     Dessert Recipes

Time 55m

Number Of Ingredients 10

2 cups of flour
2 cups of quick cook oats
1 1/3 cups of brown sugar
1/2 tsp baking soda
pinch salt
1 cup butter
4 cups chopped rhubarb
1/4 cup water
1 Cup sugar, more or less depends on your taste
4 TBSP Flour

Steps:

  • Preheat the oven to 350˚Make the Crust/Topping:
  • mix the dry ingredients together
  • cut the butter in chunks and drop it in the dry mix, cut in with a pastry blender or two knives, or use your hands mix it in
  • keep mixing until it looks like coarse crumbs
  • save off 1 cup of crumbs
  • press the rest in the bottom of a 9X13 baking dish
  • Make the Rhubarb Filling
  • put the rhubarb, water (if using) and sugar in a sauce pan
  • bring it to a boil over medium high heat, it will get very juicy as it cooks
  • once it comes to a boil reduce the heat to keep it from scorching, just keep it bubbling lightly until the rhubarb is just starting to get soft
  • remove 2/3 cup of the juice and whisk in the flour into it
  • add it back in the pan and stir until thickened, cook and stir for 1-2 minutes and remove from the heat (you just made rhubarb gravy!)
  • spread the rhubarb over the base layer in the 9X13 sprinkle with reserved crumbs
  • bake for 30-35 minutes until top is lightly brown and the rhubarb is bubbly
  • let it cool before you cut it for best results

Nutrition Facts : Calories 211 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 97 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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