Rhubarb Raspberry Cookie Bars
Prep time
Cook time
Total time
Adapted from Land of Lakes
Recipe type: Dessert
Serves: 24
  • 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
  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 until golden brown, about 30-35 minutes.
  5. Cool completely before slicing into squares.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2017/08/rhubarb-raspberry-cookie-bars/