Strawberry Rhubarb Pie Bars

Not exactly a bar but more like a pie without all the fuss! Gooey pie like filling with a simple press in the pan crust and a divine fine crumb coconut almond topping you'll love.

The almonds and coconut crisp in the delicate topping giving this dessert a great flavor and texture that really pairs nicely with the strawberry rhubarb filling. More than a bar, it's really something to serve with a dessert fork and a little whipped topping or ice cream.

Look at this gorgeous fruit!

 

The crust is par baked, spread with the pie filling and sprinkled with the topping mixture then baked for only 25-35 minutes so the strawberries and rhubarb still retain some of their shape and bite.

The crumb topping is whizzed up in a food processor or blender in seconds.
It couldn't be easier!
Strawberry Rhubarb Pie Bars are yummy served warm or room temperature and will keep for a few days covered with plastic wrap.
 
No need to refrigerate. It's a great make ahead, picnic or pot luck dessert and quite possibly fancy enough for a special romantic evening.
Happy Baking!
~Melisa
 

Strawberry Rhubarb Pie Bars

Ingredients

For the Crust

1 ½ cups unsifted all-purpose flour

½ cup confectioners’ sugar

1 tablespoon fresh lemon zest

3/4 cup grated cold butter (or cut in with a pastry cutter)

For the Filling

2 1/2 cups hulled sliced strawberries

2 1/2 cups 1/4 inch sliced rhubarb

2/3 cups sugar

1 tablespoon lemon juice

1 1/2 tablespoons cornstarch

For the Topping

3/4 cup all purpose flour

1/2 cup sugar

1/3 cup sliced almonds

1/2 cup flaked coconut ( I used unsweetened)

5 tablespoons cold butter cut into small pieces

1/4 teaspoon salt

Method

Cut the butter into the measured flour and confectioners sugar until it resembles little boulders then press into a 9 x 13 baking pan with your fingers and bake at 350 degrees for 15 minutes.

While the crust bakes, make the filling by mixing all of the filling ingredients in a large bowl.

Then add all of the ingredients for the topping to a food processor or blender and process until the mixture resembles fine crumbs.

When the crust has finished baking, pour the fruit filling over the crust and top evenly with the topping.

Return the baking pan to the oven and turn up the heat to 400 degrees and bake for 25-35 minutes or until the top is golden.

 

Simple Harvest Roasted Beet Appetizer with Rosemary Mayo
Sourdough Garden Focaccia Bread with Whole Wheat
Escargot Stuffed Mushrooms
Spicy Feel Better Broth
My Secret Spice Blend
French Onion Soup
An American Pot Roast
Bacon Egg Garden Salad with Warm Butter Dressing
Irish Sourdough Raisin Bread
Hasselback Red Potatoes
Chicken Coconut Milk Curry
Sprouted Wheat Sourdough Bread with Pumpkin Seeds and Dried Cherries
  • Instagram Social Icon
  • Facebook - White Circle
  • Pinterest - White Circle

Copywrite © 2019 by Melisa Smith