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Hey guys! It's Memorial Day Weekend, and I've (almost) fully immersed myself into camping life.  The campfires, the sunshine, the beach, the grilling, the ice cream eating.  It's totally fabulous, and the smell of campfire

Total time

55 minutes




  • ⅓ cup packed dark brown sugar
  • 4 tbsp butter (melted)
  • 1½ cups whole wheat pastry flour
  • 1½ cups old-fashioned rolled oats
  • ½ tsp coarse salt
  • ½ tsp baking soda
  • 4 tbsp ice cold water
  • 2 cups rhubarb (cubed)
  • ½ cup granulated sugar or honey
  • 2 cups strawberries, hulled and sliced
  • zest of lemon
  • 1 tbsp cornstarch


  1. Preheat oven to 350 degrees. Grease a 9x9 baking dish. In a medium mixing bowl, whisk together dark brown sugar and melted butter. Slowly whisk in flour, oats, salt and baking soda. Stir in 1 tablespoon of ice water at a time until pea-sized dough balls form. Press half of the dough mixture into the bottom of the 9x9 greased baking dish, until packed and dough covers the entire bottom of the pan. Bake 15 minutes. In a small saucepan, heat ½ cup water, rhubarb and sugar/honey to a simmer. Allow to cook 2-3 minutes. Turn heat off and whisk in strawberries, lemon zest and cornstarch until combined. Once crust is baked, pour strawberry rhubarb filling onto the crust. Sprinkle remaining dough in small clumps on top of the filling, until mostly covered. Bake for an additional 18-20 minutes, until top is browned and filling is thick. Allow to cool, then slice into 16 bars. Keep refrigerated.
  2. View the recipe instructions at The Gourmet RD

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