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Strawberry Rhubarb Cookie Bars Recipe

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4.1 from 7 reviews

These Strawberry Rhubarb Cookie Bars combine a buttery oat-cookie base with a sweet and tangy strawberry-rhubarb filling, topped with a crumbly oat layer. Perfectly balanced with cinnamon and lemon juice, these bars offer a delightful combination of textures and flavors, ideal for dessert or a sweet snack.

Ingredients

Cookie Base and Topping

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • 1 large egg, room temperature
  • 2 ½ cups all-purpose flour
  • 1 ½ cups rolled oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Up to 2 tablespoons milk (optional, if needed)

Filling

  • 2 cups chopped fresh strawberries
  • 2 cups chopped fresh rhubarb
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie bars evenly.
  2. Prepare Pan: Line a 9x9-inch baking pan with parchment paper for easy removal and cleanup.
  3. Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until smooth and creamy, ensuring a fluffy texture for the dough.
  4. Add Egg: Beat in the egg thoroughly until fully incorporated, which adds moisture and helps bind the dough.
  5. Mix Dry Ingredients: Stir in the all-purpose flour, rolled oats, ground cinnamon, and salt. If the mixture feels too dry and crumbly, add a small splash of milk (up to 2 tablespoons) to help the dough hold together.
  6. Set Aside Dough: Remove 1 cup of this cookie dough mixture and set it aside for the topping layer.
  7. Form Base Layer: Press the remaining dough firmly and evenly into the bottom of the prepared baking pan, creating a solid cookie crust base.
  8. Prepare Fruit Filling: In a separate bowl, gently toss together the chopped strawberries, rhubarb, granulated sugar, lemon juice, and cornstarch. This mixture will thicken when baked to create a luscious fruit filling.
  9. Assemble Layers: Spread the strawberry and rhubarb mixture evenly over the pressed cookie dough base layer in the pan.
  10. Add Crumble Topping: Crumble the reserved 1 cup of cookie dough evenly over the fruit filling and gently press down to cover the fruit partially.
  11. Bake: Bake the assembled cookie bars in the preheated oven for 45 to 50 minutes until the top is lightly golden and the filling is bubbly.
  12. Cool and Serve: Remove the cookie bars from the oven and allow them to cool completely in the pan, ensuring the filling sets firmly. Once cooled, slice into bars and serve.

Notes

  • Use fresh, firm strawberries and rhubarb for the best texture and flavor.
  • If the dough is too dry, add milk sparingly to help it hold together better.
  • Line the baking pan with parchment paper to prevent sticking and to lift bars out easily.
  • Allow the bars to cool completely before slicing to avoid messy filling spills.
  • These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://cozyplatter.com/strawberry-rhubarb-cookie-bars-recipe/