STRAWBERRY-RHUBARB BARS

Strawberry-Rhubarb Bars image

Yield makes 16 bars

Number Of Ingredients 10

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1 1/2 cups plus 3 to 4 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons powdered sugar
1/2 teaspoon table salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 8 pieces
3/4 cup plus 1/3 cup granulated sugar
1/8 teaspoon ground cloves
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
1 1/2 pounds rhubarb, cut into 1/2-inch pieces (about 6 cups)
1 1/2 cups strawberries, hulled and sliced, or frozen strawberries, thawed and sliced

Steps:

Preheat the oven to 350˚F.
In a large bowl, combine 1 1/2 cups of the flour and the powdered sugar and salt. Cut the butter into the flour mixture using a pastry blender or fork. The mixture should resemble coarse crumbs and clump together when squeezed lightly in your hand. (This can also be done in a food processor.) Scoop 2 cups of the mixture into an 8-inch baking dish and press evenly into the pan with your fingers. Bake on the middle rack of the oven for 25 minutes, or until golden brown on the edges and light golden in the middle.
While the crust is baking, add 1/3 cup of the granulated sugar to the remaining butter-flour mixture and toss to combine. Set aside.
In a large bowl, combine 3/4 cup granulated sugar and the ground cloves. Stir in 3 to 4 tablespoons flour (adding more flour will make the filling firmer when cool), the orange zest, and vanilla. Add the rhubarb and strawberries, mixing well to coat the fruit. Pour the mixture onto the hot crust, spreading the filling to the edges of the dish. Sprinkle the reserved sugar mixture over the fruit. Bake for 50 minutes or until bubbling around the edges and light brown on top.
Let the bars cool to room temperature before cutting and serving.
Make Ahead
The bars can be stored, covered, at room temperature for up to 5 days.