Wednesday, March 4, 2015

Blueberry Rhubarb Bars

At about this time of year, we need to taste spring. And these bars are just the ticket. Almost resembling a crisp or crumble (but with more crisp!), rhubarb and blueberries are nestled together between layers of oatmeal-y goodness. Served warm and with vanilla ice cream, this pan will disappear quickly. I was fortunate enough to have both rhubarb and blueberries in my freezer...if you do too, you can whip these up for dessert tonight. Spring IS on its way...let yourself celebrate!

Get more great ideas at Hearth and Soul, What's Cooking, Full Plate, Showcase Your Talent, flashback Friday, Friday favorites, Foodie Friday, Food on Friday, Friday Flash, Friday Frenzy.

Blueberry Rhubarb Bars

2 cups rhubarb, cut into 1-inch pieces
2 cups blueberries
1 Tbsp. + 1 tsp. lemon juice
2/3 cup sugar
2 1/2 Tbsp. cornstarch
1 cup flour
1 cup oatmeal
2/3 cup brown sugar
1/2 cup butter, softened
1/4 tsp. baking soda
dash salt

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened.

Meanwhile, combine flour, oats, brown sugar, baking soda and salt together in a bowl. Cut in the butter using your fingers or a pastry blender until well mixed and crumbly. Reserve 1 cup of crust to be used as a topping. Press remaining crust mixture into a greased 9" baking pan in an even layer. Set aside.

When rhubarb and blueberries are softened, mix in the sugar/cornstarch mixture. Continue to stir until thickened. Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350 for 30 minutes. Serve warm or at room temperature. Refrigerate leftovers.

Recipe Source: Adapted from Tasty Kitchen


  1. I absolutely love blueberry and rhubarb together! I think raspberry and rhubarb is my favorite combo, but there is something magical about blueberry and rhubarb. Yum! Can't wait to have rhubarb in the garden all ready to try this one. Thanks.

  2. Your Blueberry Rhubarb Bars look delicious! Hope you are having a great weekend and thanks so much for sharing your post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. This is definitely the time of year when we need to taste spring, Sara, and your Blueberry Rhubarb Bars are a wonderful way to do that! They look absolutely delicious - love the idea of combining blueberry and rhubarb. Pinned :-) Thank you for sharing with us at the Hearth and Soul Hop Link Party!

  4. trying this recipe it sounds delicious but was wondering if the crust should be cooked for about 10min before adding the fruit?

    1. Nope, you don't need to pre-bake the crust!


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