I was just talking with my Aunt's yesterday about rhubarb...I will need to try and make these bars when I get some rhubarb from them on Sunday. I may take them to a party we have coming up. Have I mentioned how much I love spring fruits? Have I mentioned how glad I am to be back in the world again?
16 tbsp. unsalted butter at room temperature
2 C. all purpose flour
1/4 tsp. salt
1 tsp. vanilla
1 1/4 C. sugar
1 1/2 C. diced rhubarb (about 3 stalks)
3/4lb. strawberries, hulled and sliced
1 tbsp. lemon juice
2 tbsp. cornstarch
Preheat oven to 375 degrees. Line an 8 inch square pan with foil, leaving a 2 inch overhang on 2 sides. Mist with cooking spray.
Make crumb mixture; using and electic mixer on medium low speed, combine butter, flour, salt, vanilla, and 1 C. sugar until mixture resembles coarse crumbs. Spread half of the mixture evenly over bottom of prepared pan and press down.
Make filling; combine rhubarb, strawberries, lemon juice, cornstarch, and remaining 1/4 C. 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 wire rack.
Using foil overhang, carefully lift bars out of pan, peel back foil and cut into 9 squares. Serve at room temperature.
Serving size 1 bar--412 calories, 21g. fat, 54mg. cholesterol, 2g. fiber, 4g. protein, 54g. carbs, 70mg. sodium.
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