STRAWBERRY RHUBARB DESSERT BARS
I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.
Provided by Muffin Goddess
Categories Bar Cookie
Time 1h
Yield 24-36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
- Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
- Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
- Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
- Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
- Set aside 1 1/2 cups of crumb mixture.
- Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
- Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
- Cool completely (I pop pan in fridge for a bit if I'm short on time).
- Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.
Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 105, Carbohydrate 28, Fiber 1.1, Sugar 17.3, Protein 1.7
STRAWBERRY-RHUBARB BARS
Kick off the spring season with this fresh fruit-packed bar cookie. Sweet strawberries and tart rhubarb get together and create an all-time favorite flavor combination. This came from Better Homes and Gardens All Time Favorite Cookbook Volume 3. I have not tried this posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line 8x8x2"-inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick cooking spray, set aside.
- In bowl stir together oats, flour, and the 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1 1/2 cups of oat mixture; set aside. Press remaining oat mixture evenly into bottom of prepared pan. Bake for 20 minutes.
- Meanwhile, for filling, in medium saucepan combine rhubarb, the 1/3 cup sugar, water, and ginger. Cook and stir over medium heat for 8-10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove 1/2 cup of filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into filling.
- Bake for 30-35 minutes more or until top is golden and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top each with a spoonful of reserved filling. Drizzle with Ginger Icing just before serving.
- Ginger Icing: In small bowl stir together powdered sugar, ground ginger, and enough orange juice to make of drizzling consistency.
Nutrition Facts : Calories 202.1, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 77.5, Carbohydrate 28.6, Fiber 1.6, Sugar 16.5, Protein 2.1
STRAWBERRY RHUBARB CHEESECAKE BARS
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. -Amanda Scarlati, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
Nutrition Facts : Calories 215 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY-RHUBARB BARS
Steps:
- Preheat the oven to 350˚F.
- In a large bowl, combine 1 1/2 cups of the flour and the powdered sugar and salt. Cut the butter into the flour mixture using a pastry blender or fork. The mixture should resemble coarse crumbs and clump together when squeezed lightly in your hand. (This can also be done in a food processor.) Scoop 2 cups of the mixture into an 8-inch baking dish and press evenly into the pan with your fingers. Bake on the middle rack of the oven for 25 minutes, or until golden brown on the edges and light golden in the middle.
- While the crust is baking, add 1/3 cup of the granulated sugar to the remaining butter-flour mixture and toss to combine. Set aside.
- In a large bowl, combine 3/4 cup granulated sugar and the ground cloves. Stir in 3 to 4 tablespoons flour (adding more flour will make the filling firmer when cool), the orange zest, and vanilla. Add the rhubarb and strawberries, mixing well to coat the fruit. Pour the mixture onto the hot crust, spreading the filling to the edges of the dish. Sprinkle the reserved sugar mixture over the fruit. Bake for 50 minutes or until bubbling around the edges and light brown on top.
- Let the bars cool to room temperature before cutting and serving.
- Make Ahead
- The bars can be stored, covered, at room temperature for up to 5 days.
More about "strawberry rhubarb dessert bars recipes"
STRAWBERRY-RHUBARB BARS RECIPE - EATINGWELL
From eatingwell.com
4/5 (5)Total Time 2 hrs 45 minsCategory Healthy Bar & Brownie RecipesPublished 2016-06-03
- To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
- Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
- Preheat oven to 400 degrees F. Generously coat a 9-by-13-inch baking dish with cooking spray.
STRAWBERRY RHUBARB DESSERT BARS RECIPE - LAND O'LAKES
From landolakes.com
4.6/5 (51)Calories 170 per servingServings 24
- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
- Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
STRAWBERRY RHUBARB CRISP BARS - BEYOND FROSTING
From beyondfrosting.com
- Preheat the oven to 350 degrees F and line a 9×13” pan with tin foil or parchment paper, lightly greased. Set aside.
- In a large bowl, combine brown sugar, oats and flour until mixed. Add the butter and mix with an electric mixer, a pastry cutter or your hands until combined (dough will have the consistency of cookie dough – it won’t be crumbly).
- Set aside 1 packed cup of the oatmeal cookie mixture. Press the rest into the bottom of the prepared pan, covering the bottom entirely. Bake bottom crust for 10-20 minutes, until dry and golden.
STRAWBERRY RHUBARB BARS (WITH CRUMB TOPPING!) - COOKING CLASSY
From cookingclassy.com
- For the crumb layer: Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment*.
- In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.
- Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened.
RHUBARB SHORTBREAD CRUST BARS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
- I like to split each stalk at least in half lengthwise (if not thirds) so that you don't get any huge chunks.
- After slicing, chop into 1/2 to 1 inch pieces.Add all the rhubarb to a bowl, along with 1/2 cup grenadine syrup.
STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon. See photo above for a visual.
STRAWBERRY RHUBARB BARS | ITALIAN FOOD FOREVER
From italianfoodforever.com
- To make the filling, place the fruit in a large saucepan with the cornstarch, sugar and water, and bring to a rapid boil, stirring constantly.
- Reduce the heat to a simmer, and continue to cook until the fruit has thickened and become jam-like, about 20 minutes.
STRAWBERRY RHUBARB CUSTARD DESSERT - THE CREATIVE BITE
From thecreativebite.com
- In medium bowl, stir cookie mix, butter, flour and 1 egg until crumbly dough forms. Press firmly into the 9x13 pan.
BEST STRAWBERRY RHUBARB SHORTBREAD BARS RECIPE - HOW TO MAKE
STRAWBERRY RHUBARB BARS - DELCIOUS HOMEMADE RECIPE
From inspiredbycharm.com
- Begin by heating your oven to 375 degrees F. Line the bottom of an 8x8-inch baking pan with parchment paper. Spray lightly with baking spray. Set aside.
- In a bowl, mix together the oats, flour, brown sugar, and salt. Pour the melted butter over this mixture and stir until clumps form. Set aside 1/2 cup of this mixture for the crumb topping. Press the remaining mixture evenly into the bottom of the prepared pan.
- In another bowl, mix together the rhubarb, strawberries, sugar, lemon juice, and cornstarch. Spread this mixture evenly on top of the prepared crust. Scatter the reserved flour mixture over the fruit to make a crumb topping.
STRAWBERRY CRUMBLE RHUBARB BARS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
- Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
- Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
STRAWBERRY RHUBARB PIE BARS (DELICIOUS DESSERT RECIPE!)
From inspiredbycharm.com
- Begin by preheating your oven to 350 degrees F. Then, line a 9 x 13 baking pan with parchment paper. Spray with baking spray and set aside.
- With a stand (or handheld) mixer, cream together the butter and sugar until light and fluffy. Then, beat in the eggs one at a time along with the vanilla extract.
STRAWBERRY RHUBARB CRISP BARS | COOKING MAMAS
From cookingmamas.com
- Preheat oven to 350 degrees. Butter a 9 x 9-inch baking dish and line with parchment paper, butter parchment too.
- CRUMB LAYERS: In a large mixing bowl, whisk together flour, baking soda and salt. Add oats, brown sugar, and granulated sugar; whisk to blend. Whisk together melted butter and vanilla, then pour over oat mixture. Stir with a wood spoon until mixture is evenly moistened. Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3 crumb mixture.
- FILLING: In a medium bowl, combine diced strawberries and rhubarb. Toss with lemon juice. In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat. Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top.
STRAWBERRY RHUBARB BARS - JEANNIE'S TRIED AND TRUE RECIPES
From jeanniestriedandtruerecipes.com
- Combine the rhubarb, strawberries and lemon juice in a medium saucepan. Cover and cook on medium heat 8-12 minutes or until fruit is tender, stirring occasionally.
- Mix together the ½ cup granulated sugar and cornstarch in a bowl. Stir into the fruit mixture. Continue cooking, stirring constantly until mixture comes to a boil. Continue boiling one minute, stirring constantly. Remove from heat and set aside.
STRAWBERRY RHUBARB OAT BARS - FAMILY AROUND THE TABLE
From familyaroundthetable.com
- Preheat the oven to 350°F. Butter a 9" x 9" square baking pan. Cut 2 pieces of parchment paper to fit, with sides overlapping about 2 inches. Place the first piece in pan and butter, then place the second piece covering opposite sides in pan and butter. Using metal binder clips, clip parchment to the pan. Set aside.
STRAWBERRY-RHUBARB DREAM BARS / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
- Preheat your oven to 350 degrees. Using parchment paper, line the bottom of an 8x8 or a 8x10 inch baking pan. Let the parchment paper overlap (extend over) the sides of pan, so you will be able to lift out the entire dessert later.
- Place the flour, granulated sugar and butter into a food processor. Pulse until butter has been reduced to small crumbs throughout. (If you want to do this by hand, use a pastry blender and cut in the butter until small crumbs). Pour the crumbs into prepared baking sheet. Press the crumbs down firmly and evenly to form a crust. Bake at 350 degrees for 15 minutes. Remove from oven.
- While crust is baking, prepare the filling by mixing the eggs, granulated sugar, flour and salt together in a medium bowl. Once creamy, gently stir in diced strawberries and rhubarb until blended. Once crust comes out of the oven, pour filling on top of hot crust. Distribute filling evenly. Place back into the oven and cook for another 40-45 minutes (mine took entire 45 minutes). When done, remove pan from oven. Let cool completely (in pan). Once cool, lift the entire dessert out of baking pan using the parchment paper overhangs. Remove parchment paper from sides.
STRAWBERRY RHUBARB DESSERT BARS - MY FARMHOUSE TABLE
From myfarmhousetable.com
- In a large saucepan, combine rhubarb, sugar, and cornstarch. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until rhubarb is tender and mixture has thickened.
- Meanwhile, in a small bowl combine 1 1/2 cups of the graham cracker crumbs and melted butter. Press mixture into a greased 9x13 inch baking pan.
STRAWBERRY RHUBARB CRUMBLE BARS - SAVING ROOM FOR DESSERT
From savingdessert.com
- Preheat oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13×9 inch pan and set aside.
- In a medium bowl whisk the sugar, flour, baking powder, salt and cinnamon. Using a pasty cutter, blend in the butter until the mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together but is still crumbly. Firmly press ⅔ to ¾ of the crumble mixture into the prepared pan.
- In a large mixing bowl whisk together the brown sugar and cornstarch. Add the orange juice, zest, rhubarb and strawberries and toss to combine. Pour the fruit over the crust and spread evenly. Crumble the remaining topping over the fruit squeezing portions together into larger clumps.
STRAWBERRY RHUBARB CRISP BARS - THE CREATIVE BITE
From thecreativebite.com
- Add the strawberries to a large sauce pot and using a potato masher, mash them until they are in small chunks.
- Add the chopped rhubarb, water, granulated sugar, salt and cornstarch to the pan. Cook over high heat until the mixture is thickened. (roughly 10 minutes)
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From tastesoflizzyt.com
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray or line the pan with parchment paper.
RHUBARB CUSTARD DESSERT BARS - BLESSED BEYOND CRAZY
From blessedbeyondcrazy.com
- In a bowl, combine the flour and sugar, cut in butter until the mixture resembles coarse crumbs. Press into a greased 13" x 9" baking pan. Bake at 350 degrees F for 10 minutes.
- Meanwhile, for filling, combine sugar and flour in a bowl. Stir in heavy cream and eggs. Fold in the rhubarb. Pour over crust. Bake at 350 degrees F for 50 - 60 minutes or until custard is set. Cool.
- For the topping, beat cream cheese, sugar, and vanilla until smooth; fold in whipped heavy cream. Spread over top of bars.
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