Rhubarb Raspberry Cookie Bars
 
Prep time
Cook time
Total time
 
Adapted from Land of Lakes
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1½ cups rhubarb, chopped (if using frozen measure before thawing)
  • ½ cup cup raspberries
  • 1 tablespoon lemon juice
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1½ cups flour
  • 1½ cups rolled oats
  • 1 cup firmly packed brown sugar
  • ¾ cup butter, softened
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Instructions
  1. Combine rhubarb, raspberries and lemon juice in medium saucepan over medium heat. Cook until fruit is just tender, about 5-10 minutes. Stir together ½ cup sugar and the cornstarch in bowl, and then stir into the fruit mixture.
  2. Continue cooking, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Remove from heat and set aside to cool slightly.
  3. Combine the flour, oats, brown sugar, butter, baking soda, and salt in the bowl of a stand mixer and beat on low speed, scraping bowl often, until the mixture is crumbly.
  4. Reserve 1½ cups crumb mixture. Press remaining crumb mixture onto the bottom of a greased 13x9-inch baking pan. Spread filling evenly over the crust, and then sprinkle the reserved crumb mixture over the top, pressing it down slightly. Bake at 375 (I like convection) until golden brown, about 30-35 minutes.
  5. Cool completely before slicing into squares.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2017/08/rhubarb-raspberry-cookie-bars/