Ingredients
12
12 servings
- •1 ⅓ cups all-purpose flour
- •½ teaspoon baking soda
- •1 pinch salt
- •1 ⅓ cups quick cooking oats
- •½ cup lightly packed light brown sugar
- •½ cup white sugar
- •¾ cup melted unsalted butter
- •2 teaspoons pure vanilla extract
- •1 ⅔ cups strawberries, hulled and diced
- •1 ½ cups fresh rhubarb, cut into 1/4 inch pieces
- •1 tablespoon freshly squeezed lemon juice
- •⅓ cup white sugar
- •1 tablespoon cornstarch
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
- Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
- Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
- Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
- Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.
Nutritional Facts
Per 12 servings
- Calories: 277
- Carbohydrate: 39g
- Fat: 12g
- Fiber: 2g
- Protein: 3g
- Sugar: 21g
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