These healthy strawberry-rhubarb bars are perfect for spring.
Strawberries add sweetness to balance the tart flavor of the rhubarb, while a nutty topping adds delicious crunch.
Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl.
With the motor running, add the mixture to the food processor.
Set aside for the topping.
Preheat oven to 400 degrees F. Generously coat a 9-by-13-inch baking dish with cooking spray.
Stir in the remaining 1 cup strawberries and 1 cup rhubarb and 1 teaspoon vanilla.
Transfer the dough to the prepared baking dish.
Spread evenly and press firmly into the bottom to form a crust.
Spread the fruit filling over the crust.
Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes.
Let cool completely before cutting into bars, at least 1 1/2 hours.
Cover or individually wrap and refrigerate the cooled bars for up to 5 days.
you could find it in the natural-foods section of large supermarkets and natural-foods stores.
Store in the freezer.
Easy cleanup: Dessert pans can be a headache to clean.
Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
