These Strawberry Rhubarb Bars are the perfect summer dessert. Made with an oatmeal cookie like bottom, a strawberry rhubarb pie like filling and a peek-a-boo top! These are easy to make and a perfect sweet treat to share with everyone you know!
In a saucepan, combine rhubarb, strawberries, ½ cup sugar, corn starch, lemon juice and vanilla.
Bring to a boil, reduce heat to med-low and cook for about 8-10 minutes, or until rhubarb and strawberries have softened and the mix has thickened to coat the back of a spoon.
Let cool for 10-15 minutes.
Dough:
Preheat oven to 350 degrees.
In a mixer, beat butter and sugars until light and fluffy.
Mix in vanilla then add eggs one at a time, mixing well after each addition.
Add flour, baking powder, and salt. Mix just until combined.
Add oats 1 cup at a time mixing slowly after each addition.
Bars:
Grease or line a 9x13 baking dish with parchment paper leaving handles for easy removal. Grease the parchment paper.
Put a little over half of the dough on the bottom of prepared dish and pat down firmly and evenly.
Pour the strawberry-rhubarb filling over bottom and spread evenly.
Using a tablespoon, place flattened scoops of the remaining dough on top of filling making sure to leave some filling peeking through.
Bake 50-55 minutes or until edges are golden brown.