Rhubarb Raspberry Bars

 

My husband got this recipe from his sister, Ann, on his birthday and could not wait to make these. We waited until we had plenty of houseguests to help us eat them, and eat them they did! This is all that was left after 36 hours. Sarah Kieffer calls these Raspberry Rhubarb Pie Bars, but I feel that the real star is the rhubarb and the mention of pie is a mere distraction. These are perfect for making ahead and probably freeze well too, if any remain after 48 hours.

Rhubarb Raspberry Bars
Makes 24
Recipe from Sarah Kieffer

Crust

2 1/2 cups all purpose flour

1/2 cup rolled oats

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp baking soda

1/2 tsp salt

2 sticks butter at room temperature, sliced into 1-inch pieces

Filling

2/3 cup sugar

1/4 cup cornstarch

3/4 tsp cinnamon

1/4 tsp salt

16 oz rhubarb stalks, cut into 1 inch slices

12 oz raspberries, fresh or frozen

Place oven rack in the middle position. Preheat to 350 degrees F.

Grease a 9x13" pan (lasagna pan) and line with parchment.

In a stand mixer with paddle attachment, combine flour, oats, both sugars, baking soda and salt. Mix at low speed, then add butter and mix on medium-low until the mixtures resembles coarse sand.

Press half the mixture into the bottom of the prepared pan. Bake for 10 minutes. 

Prepare the filling: In a small bowl whisk together the sugar, cornstarch, cinnamon and salt. In a large bowl mix the rhubarb, berries, and vanilla. Pour the sugar mixture over the fruit and stir gently to combine.

As the bottom crust comes out of the oven, spread the filling in an even layer and sprinkle the remaining crust mixture evenly over the top. Bake 50-60 minutes until the top is light golden brown and fruit juices are bubbling.

Transfer to a wire rack to cool. Chill bars in the refrigerator for 4-6 hours. Slice the bars and serve cold or at room temperature.