Strawberry Rhubarb Cookie Bars Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
16 bars
Ingredients
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • 1 large egg, room temperature
  • 2 ½ cups all-purpose flour
  • 1 ½ cups rolled oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups fresh strawberries, chopped
  • 2 cups fresh rhubarb, chopped
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
Directions
  1. Preheat the oven to 350 F.
  2. Line a 9x9-inch baking pan with parchment paper.
  3. For the cookie layer, beat together the butter, granulated sugar, and brown sugar until creamed.
  4. Add the egg and beat well again.
  5. Stir in the all-purpose flour, oats, ground cinnamon, and salt (add a small splash of milk, up to 2 tablespoons, if the mixture doesn’t fully hold together).
  6. Remove 1 cup of the mixture and set it aside.
  7. Press the remaining dough into the lined baking pan to form a flat base.
  8. For the fruit layer, gently toss the chopped strawberries and rhubarb with the granulated sugar, lemon juice, and cornstarch.
  9. Layer the strawberry and rhubarb mixture over the top of the dough base.
  10. Top with the remaining 1 cup dough, crumbling it over the fruit layer and gently pressing down.
  11. Bake the cookie bars for 45-50 minutes, until the top is lightly golden.
  12. Remove the strawberry rhubarb biscuit bars from the oven and allow to cool completely. Slice and serve.