Strawberry Rhubarb Bars
Recipe type: Dessert
Originally featured in my column in Ami/Whisk magazine
  • ½ cup chopped strawberries*
  • ½ cup chopped rhubarb*
  • 2 Tablespoons brown sugar
  • 3 Tablespoons flour
  • 1 teaspoon cinnamon
  • 2 sticks (1 cup) margarine
  • 1 ¾ cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2 cups flour
  • *If using frozen fruit, let it defrost then drain as much of the liquid as possible.
  1. Preheat oven to 350. Line a 9x13 pan with parchment paper and set aside.
  2. In a small bowl, combine the chopped strawberries and rhubarb with the brown sugar, flour and cinnamon. Set aside.
  3. In the bowl of an electric mixer, beat together the margarine and brown sugar until smooth. Add the eggs, one at a time, beating to combine after each addition. Beat in the vanilla extract and baking soda. Beat in the flour until just combined. The texture will be that of a loose dough.
  4. Spread about half of the dough on the bottom of the prepared 9x13 pan. I found this easiest with slightly damp hands, or a very slightly damp rubber spatula. Spread the strawberry rhubarb mixture over the dough. Place the remaining dough over the fruit mixture. You won’t be able to spread it the same way, but the best way to cover the fruit is to flatten a small amount of dough between your palms and place it over the fruit mixture. (Don’t worry if it doesn’t look so neat, it will spread and become neater as it bakes.)
  5. Bake the blondies at 350 for 50-55 minutes, until a toothpick inserted in the center comes out with just crumbs clinging to it. The top should be crackled a bit.
  6. Remove from the oven and set it aside to cool before cutting it up.
Recipe by Overtime Cook at