A delicious blend of spring and summer with a buttery, crunchy Cream of the West Roasted 7-Grain crust. This recipe is just as delicious using other berries! Substitute blueberries, blackberries, raspberries… in equal measure. (3 cups)

STRAWBERRY RHUBARB BARS

Strawberry rhubarb bars

FILLING

  • 3 cups Rhubarb Cut Into 1 Inch Pieces
  • 3 cups Strawberries
  • 2 Tablespoons Lemon Juice
  • 1 cup Sugar
  • 4 Tablespoons Cornstarch

CRUST

  • 1-½ cup All-purpose Flour
  • 1-½ cup Cream of the West Roasted 7-Grain
  • 1 cup Brown Sugar
  • ¾ cups Softened Butter
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt 

Directions

Preheat oven to 350ºF.

Combine rhubarb, strawberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and strawberries will come out naturally.

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

While fruit is cooking, begin making the crust. Combine flour, Cream of the West Roasted 7-Grain, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.

When rhubarb and strawberries are softened, use a immersion blender or potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.

Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350ºF for 30 minutes.

 

This recipe is just as delicious using other berries! Substitute blueberries, blackberries, raspberries… in equal measure. (3 cups).

 

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