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With a buttery crust layered with sweet strawberries and blueberries plus some tart rhubarb, these bars are going to be your new favorite!

Berry Rhubarb Bars

My new favorite cookie bars, these Berry Rhubarb Bars sandwich homemade strawberry, blueberry, and rhubarb jam in between spiced oatmeal cookies.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24 bars
Author: Hezzi-D

Ingredients

For the jam:

  • 1 c. blueberries
  • 1 c. strawberries sliced
  • 2 c. rhubarb cut in 1/2 inch slices
  • 1/2 c. sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon cornstarch
  • 1 teaspoon vanilla

For the cookie base:

  • 1 3/4 c. flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 c. butter softened
  • 1 c. brown sugar
  • 1 c. granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 c. oats

Instructions

  • Combine all jam ingredients in a medium saucepan over medium heat.
  • Stir frequently until the fruits begin to break down, about 8-10 minutes. Remove from heat.
  • Preheat the oven to 350 degrees. Place foil in the bottom of a 13 x 9 inch pan.
  • In a medium bowl combine the flour, baking powder, salt, and cinnamon.
  • In a large mixing bowl cream together the butter, brown sugar, and granulated sugar. Mix in the eggs and vanilla.
  • Add the flour mixture to the butter mixture and mix well. Stir in the oats to combine.
  • Press 3/4 of the cookie dough into the foil lined pan. Put the remaining cookie dough in the freezer.
  • Pour the berry rhubarb jam on top of the cookie dough and spread it out evenly.
  • Crumble the remaining cookie dough over top of the jam layer. Some of the jam should be peaking through.
  • Bake for 50-60 minutes or until the crumble on top is golden brown. Remove from oven and cool completely on a wire rack.
  • Once cooled use the foil to remove the bars from the pan. Cut into 24 pieces and enjoy.

Notes

Recipe adapted from Sift and Whisk