Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Recipe by MyRecipes May 2015

Gallery

Credit: Helen Dujardin; Styling: Kay Clarke

Recipe Summary

prep:
5 mins
bake:
55 mins
total:
1 hr
Yield:
Yields 9 bars (serving size: 1 bar)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

Nutrition Facts

412 calories; fat 21g; saturated fat 13g; protein 4g; carbohydrates 54g; fiber 2g; cholesterol 54mg; sodium 70mg.
Advertisement