Best Blueberry Rhubarb Bars Recipes

BLUEBERRY RHUBARB SHORTBREAD BARS

Steps:

• Step 1:
• Pre-heat oven to 325. Grease a 9-inch square baking dish with non-stick cooking spray and set aside. Step 2:
• Sift flour into a medium bowl and set aside. In the bowl of an electric mixer, beat butter powdered sugar and 1/2 cup granulated sugar on high speed until light and fluffy; mix in vanilla until will combined. Stir in flour just until combined. Step 3:
• Press half of the dough into prepared dish and bake for about 15 minutes or until edges are golden brown; shape remaining dough into a disk and wrap tightly with seran wrap; chill in refrigerator for 30 minutes. Step 4:
• When bottom layer is done baking, set aside to cool and prepare filling. Combine rhubarb, water, 1/3 cup granulated sugar and cornstarch in a heavy duty saucepan over medium heat; stir occasionally and let mixture cook until fruit has formed a thick jam-like consistency (5-10 minutes). Remove from heat and fold in blueberries. Step 5:
• Pour fruit filling over crust. Remove remainder of dough from refrigerator and use all of it by dropping large crumbs over fruit layer so that the layer is completely covered. Place back into oven and bake for about 30 minutes or until edges are very lightly golden
• brown. Step 6:
• Remove from oven and allow to cool before cutting into bars and serving. Store at room temperature up to two days.

BLUEBERRY RHUBARB BARS

Steps:

• Preheat oven to 350ºF.
• Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.
• In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.
• While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.
• When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.
• Once mixture is thickened, pour over crust. Top with reserved crust mixture.
• Bake at 350ºF for 30 minutes.
• Tips:
• Mixing the sugar and cornstarch together will prevent lumps of cornstarch in your mixture.
• The bars will puff up considerably, so don't be alarmed when you open the oven to take out the bars. They will be a bit jiggly. That's OK! They are done!
• When they cool, they'll "deflate" a bit and set up nicely.