Strawberry Rhubarb Bars

Alright folks, it has been quite sometime since I have done a post on this page! But, I recently made some super delicious bars that inspired me to get back in the swing of things here.  I have also been busy on my other page The Mane Squeeze, which is focused more on hair, fashion, beauty and all of that good stuff.

Anyways, the Rhubarb in my backyard was almost on the brink of going past its prime but I caught it in time with a reminder from Richard.  I’ve never actually cooked or baked with Rhubarb before, but my mom always did as we had some in my backyard growing up as well.  I decided to mix it up with some strawberries (not from the backyard, but still local :)) and try out some crumb bars topped with a cinnamon and nutmeg glaze.  All I can say is yum! I had to send the majority with Richard to work out of fear of eating them all.

Strawberry Rhubarb Bars

Filling:

1½ cups unsweetened rhubarb, chopped

1½ cups strawberries, sliced

1 tbsp lemon juice

½ cup white sugar

2 tbsp cornstarch

Crust:

1½ all purpose flour

1½ quick cook oats

1 tbsp flax seeds

1 cup packed brown sugar

½ tsp baking soda

¼ tsp salt

¾ cup butter, softened

1 egg

Glaze:

¾ cup powdered sugar

2 tbsp milk

¼ tsp cinnamon

¼ tsp nutmeg

1.  Preheat oven to 350ºF.  In a saucepan combine rhubarb, strawberries and lemon juice.  Cover and cook over medium heat until tender, stirring occasionally.

2.  Combine the white sugar and cornstarch, and stir into fruit mixture.  Cook until mixture comes to a boil and mixture thickens, stirring constantly. Remove from heat, and set aside.

3.  Combine all of the crust ingredients in a bowl, except for the egg.  Beat at a low speed until mixture becomes crumbly.  Reserve 1½ cups of crust mixture, set aside.  Beat in 1 egg into the remainder of the crumb mixture.

4.  Line bottom of a 9×13 greased pan with the egg crumb mixture.  Then spread the filling evenly across the crust.  Then sprinkle the reserved crumb mixture.

5.  Bake for 30-35 mins or until golden brown.  Let the bars cool completely.

6.  Combine all of the glaze ingredients in a bowl and drizzle over the bars.  Enjoy!

Blueberry & Lemon Oat Bars

The blueberries in my backyard are still in full force, but there has been a recent battle with the crows on who gets to consume them.  So while the creepy crows were away, I snuck in to pick some.  Side note: Did you know crows  possess a human facial recognition ability?…creepy.

I decided I wanted to go the route of a blueberry oat bar, because I figured you can’t really go wrong with that combo.  I also wanted a little zing to these so I added in some lemon for a pop.

Watch out for this blueberry mixture….it stains…I really have to start wearing my apron. 

And Voila! These taste great just as they are, but I also really liked them after they had sat in the fridge for a little while 

Blueberry & Lemon Oat Bars

1½ cups all purpose flour

1¾ cups rolled oats

¾ cups packed brown sugar

½ tsp salt

½ tsp baking soda

¾ butter – cold and sliced

filling:

3 cups blueberries

1 lemon

2 tbsp cornstarch

½ cup granulated sugar

1.  Preheat oven to 375º.  In a bowl mix flour, oats, brown sugar, salt and baking soda.  Cut in butter and mix till crumbly.  Set aside 2 cups of mixture for topping.  Take remainder and press into a greased 9×13 pan.

2.  In a saucepan, stir in blueberries, juice of the lemon, cornstarch, and granulated sugar.  Bring to a boil and then simmer for a couple of minutes, stirring constantly.  Spread blueberry mixture over the crust in pan.  Then sprinkle remaining crumble mixture over top and lightly press into blueberry layer.

3.  Bake 25-30 mins or until golden brown.  Let them cool in pan before cutting into.

Makes about 24

Per Serving

Calories 130      Fat 6g      Carbs 18g      Protein 1.5g