When you hear about rhubarb in the summer, the first thing that comes to mind is the classic strawberry rhubarb pie. That is a classic summer pie and great dessert but raspberry and rhubarb is an even better combination as the two flavors mend together perfectly. Both have pretty equal tart to sweetness ratios that work great. These raspberry rhubarb bars have the great flavor of both with a crisp cookie crust on the bottom and a sweet pecan crumb on the top make it a perfect little dessert square. The raspberry preserve add the right sweetness and keeps the mixture thick so the crust will never be soggy even when not par baked like in this recipe. Check out the recipe below in post.
In the bowl of a stand mixer fitted with the paddle attachment, place 1 cup butter, 1/2 cup sugar, vanilla extract, 3 cups all-purpose flour and the egg. Beat until everything is incorporated. Spread the dough onto the sheet pan. Refrigerate the dough while you make the raspberry mixture and crumble layer.
In a bowl, gently mix the raspberry preserve, fresh raspberries, chopped rhubarb and lemon juice.
In the bowl of a stand mixer fitted with the paddle attachment mix 1 ¼ cup flour, 8 tablespoon soften butter, oats, chopped pecans and brown sugar. The mixture will be crumbly. Assemble the bars by spreading the raspberry layer over the crust evenly. Add the crumble layer over the raspberry layer. The raspberry layer should be still slightly visible through the crumb layer. Bake in the oven for 35-40 minutes or until the topping is golden brown.
Let the bars cool for 10-15 minutes and cut into squares. The bars will last up to 4 days in an air tight container.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!