Strawberry-rhubarb bars from Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest by Kurt Beecher Dammeier and Laura Holmes Haddad

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on August 10, 2023

    These bars also work with blackberries and rhubarb. The filling is a little more tart with blackberries, but I like it and wouldn’t add more sugar. I love this recipe and have perfected it. 3 Tablespoons of flour and 1 Tablespoon of corn starch sets the fruit perfectly. These would be good with raspberries and rhubarb too.

  • breakthroughc on May 07, 2021

    I make these all the time in rhubarb season. Great recipe, but there is a serious misprint. It is not 1 1/2 pounds of rhubarb, it is 1 1/2 cups! Most of you on this site would know that you couldn’t possibly fit 1 1/2 pounds of sliced rhubarb in an 8x8 pan with the other ingredients.

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