Summer is a difficult time for me and this blog. Although it’s my favorite season for fruits and veggies (hello berry and peach season!), it’s also the season that I don’t want to be spending my time in the kitchen with the oven on. I want to be out and about, spending time at the pool, heading to the beach, going away on vacation, etc etc.
This recipe seems a little more spring-centric but I wanted to highlight some berries and give you a little treat that can be packed away in a cooler for a summer trip. Great for a road trip breakfast, to pack into a lunch, or something sweet while you’re sweating it out at the pool or beach. And though these bars tend to be a little on the softer side, I love the sweet, juiciness of the berry filling paired with the cinnamon-y crumble topping. And we’re rolling with it, because it’s summer and fruit bars don’t need to be fancy and perfect to be delicious. Here we go…
Strawberry Rhubarb Bars
Makes 12 bars
3/4 cup flour
1/2 cup brown sugar
1 cup oats
heaping 1/4 teaspoon salt
6 tablespoons butter, melted
1/2 teaspoon cinnamon
1 cup chopped rhubarb (about 3 stalks)
1 quart of chopped strawberries
1 tablespoon cornstarch
2 tablespoon sugar
1/2 cup + 2 tablespoon flour
1/2 cup oats
1/4 cup brown sugar
1/4 teaspoon cinnamon
sprinkle of salt
3 tablespoon butter, melted
Prepare a 8x8 baking pan by spraying with a light layer of cooking spray and lining with a parchment paper so two sides hang over for easy removal. Preheat oven to 375 degrees.
Make your crust: In a large mixing bowl, mix together oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Spread into an even layer in the prepared baking sheet.
To make your filling, combine chopped strawberries, rhubarb, corn starch, lemon juice, and sugar in a large bowl. Spoon filling into an even layer over the bottom crust.
Topping: In the same mixing bowl you made the crust in, add oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Using your hands, sprinkle lumps of the topping onto the peaches/raspberries. You should be able to see some of the filling through the top.
Bake for 30-40 minutes, or until the top is golden brown and the fruit is cooked through. Cool completely before cutting into squares. These bars are on the softer side, so I wrap them up individually and store them in the refrigerator until eating time.