Photo: Helen Dujardin; Styling: Kay Clarke
Prep Time
5 Mins
Bake Time
55 Mins
Yield
Yields 9 bars (serving size: 1 bar)

How to Make It

Step 1

Preheat oven to 375°F. Line an 8-inch square pan with foil, leaving a 2-inch overhang on 2 sides. Mist with cooking spray.

Step 2

Make crumb mixture: Using an electric mixer on medium-low speed, combine butter, flour, salt, vanilla and 1 cup sugar until mixture resembles coarse crumbs. Spread 1/2 of mixture evenly over bottom of prepared pan and press down.

Step 3

Make filling: Combine rhubarb, strawberries, lemon juice, cornstarch and remaining 1/4 cup sugar in a large bowl. Spread evenly over crust in pan. Sprinkle remaining crumb mixture over fruit. Bake until bubbly and browned, 45 to 55 minutes. Let pan cool completely on a wire rack.

Step 4

Using foil overhang, carefully lift bars out, peel back foil and cut into 9 squares. Serve at room temperature.

Ratings & Reviews