1. Preheat oven to 375. Line an 8 inch square pan with foil, leaving a 2-inch overhang on 2 sides. Mist with cooking spray.
2. Make crumb mixture: using an electric mixer on medium-low speed. Combine butter, flour, salt, vanilla and 1 cup sugar until mixture resembles coarse crumbs. Spread 1/2 of mixture evenly over bottom of prepared pan and press down.
3. Make filling: combine rhubarb, strawberries, lemon juice, cornstarch and remaining 1/4 cup sugar in a large bowl. Spread evenly over crust in pan. Sprinkle remaining crumb mixture over fruit. Bake until bubbly and browned, 45 to 55 minutes. Let pan cool completely on a wire rack.
4. using a foil overhang, carefully lift bars out, peel back foil and cut into 9 squares. Serve at room temperature.
spray the pan REALLY good!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1279g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 74 (2%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 20.4mg||1 %|
|Potassium 1029.1mg||27 %|
|Total Carbohydrate 1056.7g||311 %|
|Dietary Fiber 16.4g||66 %|
|Sugars, other 1040.3g|
|Protein 78.7g||112 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4677
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