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Rhubarb Berry Bars

Total Time

Prep: 30 min. Bake: 30 min. + cooling


1-1/2 dozen

Our calendar always fills up fast with potlucks and picnics to see family and friends and this is a dessert that they look forward to every year. If you’re lucky enough to have one or two left, try warming up a piece in the microwave and topping it with vanilla ice cream. —Jennifer Pelzel, Spring Valley, Wisconsin
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  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted
  • 3 cups diced fresh or frozen rhubarb
  • 1-1/2 cups sugar
  • 1/4 cup water
  • 3 tablespoons cornstarch
  • 1-1/2 cups fresh or frozen unsweetened raspberries, thawed
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375°. Combine the first 6 ingredients in a large bowl. Add butter; mix well. Set aside 1 cup for topping; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake until crust is lightly browned, about 10 minutes.
  2. Combine the rhubarb, sugar, water and cornstarch in a large saucepan. Bring to a boil; cook and stir until sauce is thickened, 3-5 minutes.
  3. Remove from the heat; stir in raspberries and vanilla. Cool slightly. Spread filling over crust; sprinkle with reserved crumb mixture.
  4. Bake until golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts

1 bar: 235 calories, 8g fat (5g saturated fat), 20mg cholesterol, 165mg sodium, 39g carbohydrate (24g sugars, 2g fiber), 2g protein.

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