Strawberry and Rhubarb Tender Bars


For the crust layers:

1 and 1/3 cup (335 ml) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 and 1/3 cup (335 ml) oats (groats) 1/2 cup (125 ml) brown sugar 1/2 cup (125 ml) sugar 3/4 cup (190 ml) melted butter 2 teaspoons vanilla For the filling: 1 and 3/4 cups (440 ml) strawberries, hulled and diced 1 and a half cups (375 ml) rhubarb 1 tablespoon fresh lemon juice 1/3 cup (85 ml) sugar 1 tablespoon cornstarch



Preheat oven to 350°F (175°C). Line a 9 x 9 Pyrex dish with parchment paper.

Butter the pan.

In a bowl, combine flour, baking soda and salt.


Add the oats, brown sugar and sugar. Mix well.

In another small bowl, mix vanilla with melted butter. Pour over the oat mixture.

Mix well with a spatula.

Pour 2/3 of the mixture into the bottom of the Pyrex dish and press down well.

Reserve 1/3 of the mixture for later. In a large bowl, add the strawberries and rhubarb.

Add the lemon juice.

In a small bowl, mix together the sugar and cornstarch.

Pour over the strawberry mixture and stir the bowl well to combine.

Add the oat layer to the Pyrex dish on top.

Add remaining oat mixture.

Bake in the preheated oven for about 45 minutes or until the top is golden brown and the topping is bubbly.

Cool and cut into squares.

Serve! (With vanilla ice cream perhaps?)