I made these bars exactly one week ago.
I ate exactly one bar.
One. bar. Out of 24. That’s 1/24th of this recipe, which is about 12 less than I would have liked it to be.
The person who cut all this fruit, softened all the butter, mixed the dough, crumbled the topping, and smelled it in the oven for an hour had one, tiny, delicious bar.
I didn’t even eat the one I took out of the pan to take pictures of, but don’t tell my coworkers that I touched a bar before bringing these to our yearly picnic. Hands were washed – no need to panic.
Crazy train tip #1 about me: Cooking for other people totally freaks me out.
Cooking at home for just me and Nick? I’m fine. I know my way around my kitchen, there’s no real pressure, and if something doesn’t turn out, we order in or break out the cereal bowls.
But cooking for other people? People I work with or even my family when they’re at my house? I literally start sweating in the kitchen as soon as I start cooking. I want things to turn out perfect. And it doesn’t help that I always want to try new recipes or foodss I’ve never made before when we have people over. Not smart, Brandi. If you’re already nervous about just having something edible on the table, don’t go for something you’ve never even had before.
Luckily, these bars are just a hand-held version of my favorite spring time pie. New, yes, but close enough to the original that this one didn’t make me break out in a sweat.
I’d call that a win.
Don’t have time or the patience to make a regular pie? These bars have the flavor you want and the flaky crust without having to roll out the dough or worry about how it slices.
Strawberry Rhubarb Pie Bars
Makes: 24 pieces
- 1 and 1/2 sticks butter, softened
- 1/3 cup sugar
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp salt
- 3 cup strawberries, diced
- 3 cups rhubarb, sliced
- 2 Tbsp cornstarch
- 1 and 1/2 cups oats
- 1 cup all purpose flour
- 3/4 cup pecans, chopped
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 stick cold butter, diced
- Preheat your oven to 375 degrees.
- To make the crust, beat the butter with the sugar until it’s light and creamy. Add in the flour and salt and mix until the dough just comes together.
- Press the crust into an even layer in a greased 9×13 pan.
- Bake the crust at 375 degrees for 15-20 minutes, just until it starts to turn golden. Take out of the oven and let it rest while you mix the filling and topping.
- In a large bowl, toss the strawberries and rhubarb with the cornstarch.
- Spread the berry mixture over the crust.
- In a medium bowl, mix the oats, flour, pecans, brown sugar, cinnamon, and salt together. With your hands or pastry cutter or two forks, cut the diced butter into the topping mixture until the larger chunks of butter are broken up and the mixture is crumbly.
- Spread the topping over the berries and rhubarb.
- Bake the pie bars at 375 degrees for 45-55 minutes or until the top of the bars is golden and the filling is bubbling around the edges.
- Cool completely before slicing.