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Very Berry Rhubarb Bars

Rated as 4 out of 5 Stars

"These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping. The best early summer has to offer!"
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Ingredients

1 h 20 m servings 272 cals
Original recipe yields 24 servings (1 13x9-inch pan of bars)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
  3. Bake crust in preheated oven until golden brown, about 15 minutes.
  4. Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
  5. Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
  6. Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.

Footnotes

  • Cook's Note:
  • You can make a thinner bar by baking in a jelly-roll pan and reducing the baking time accordingly.

Nutrition Facts


Per Serving: 272 calories; 10.8 g fat; 41.7 g carbohydrates; 3.3 g protein; 56 mg cholesterol; 79 mg sodium. Full nutrition

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Reviews

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yummy! made me wish for summer! I halved the recipe for a 9x9 pan, I used frozen fruit that I defrosted and drained, baking times were spot on for my oven. I halved the sugar to 2 tbsps in crust...