Berry Rhubarb Bars for What's Baking?
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 bars
My new favorite cookie bars, these Berry Rhubarb Bars sandwich homemade strawberry, blueberry, and rhubarb jam in between spiced oatmeal cookies.
For the jam:
  • 1 c. blueberries
  • 1 c. strawberries, sliced
  • 2 c. rhubarb, cut in ½ inch slices
  • ½ c. sugar
  • 1 T. lemon juice
  • 1 T. cornstarch
  • 1 t. vanilla
For the cookie base:
  • 1¾ c. flour
  • ½ t. baking powder
  • ½ t. salt
  • 1 t. cinnamon
  • 1 c. butter, softened
  • 1 c. brown sugar
  • 1 c. granulated sugar
  • 2 eggs
  • 1 t. vanilla
  • 2 c. oats
  1. Combine all jam ingredients in a medium saucepan over medium heat.
  2. Stir frequently until the fruits begin to break down, about 8-10 minutes. Remove from heat.
  3. Preheat the oven to 350 degrees. Place foil in the bottom of a 13 x 9 inch pan.
  4. In a medium bowl combine the flour, baking powder, salt, and cinnamon.
  5. In a large mixing bowl cream together the butter, brown sugar, and granulated sugar. Mix in the eggs and vanilla.
  6. Add the flour mixture to the butter mixture and mix well. Stir in the oats to combine.
  7. Press ¾ of the cookie dough into the foil lined pan. Put the remaining cookie dough in the freezer.
  8. Pour the berry rhubarb jam on top of the cookie dough and spread it out evenly.
  9. Crumble the remaining cookie dough over top of the jam layer. Some of the jam should be peaking through.
  10. Bake for 50-60 minutes or until the crumble on top is golden brown. Remove from oven and cool completely on a wire rack.
  11. Once cooled use the foil to remove the bars from the pan. Cut into 24 pieces and enjoy.
Recipe adapted from Sift and Whisk
Recipe by Hezzi-D's Books and Cooks at