Page 68 - Baking

STRAWBERRY RHUBARB

CRUMBLE BARS

MAKES 9

2 cups all-purpose flour 1. Preheat oven to 375°. Line an 8-inch square baking pan with foil, letting
1½ cups sugar, divided excess extend over sides of pan. Spray with baking spray with flour.
1 cup old-fashioned oats
1 cup unsalted butter, soft ened 2. In a large bowl, beat flour, 1 cup sugar, oats, butter, vanilla, and salt with a
1 teaspoon vanilla extract mixer at medium-low speed until mixture is crumbly. Press 1¼ cups mixture
¼ teaspoon salt into prepared pan.
3 cups sliced fresh strawberries
2 cups diced rhubarb 3. In another large bowl, combine strawberries, rhubarb, cornstarch, lemon
3 tablespoons cornstarch juice, and remaining ½ cup sugar. Pour fruit mixture over crust. Sprinkle
1 tablespoon fresh lemon juice with remaining crumb mixture.

4. Bake until browned and bubbly, 45 to 55 minutes. Let cool completely on
a wire rack. Using excess foil as handles, remove from pan, and cut into bars.

KITCHEN TIP

Before removing from the pan and cutting, allow cooled bars to chill in
the refrigerator for about 30 minutes. Wipe the knife clean aft er each
slice for smooth, even edges on each bar.

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