16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups sugar
1 1/2 cups diced rhubarb (about 3 stalks)
3/4 pound strawberries, hulled and sliced
1 tablespoon lemon juice
2 tablespoons cornstarch
Preparation
1. Preheat oven to 375°F. 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 foil overhang, carefully lift bars out, peel back foil and cut into 9 squares. Serve at room temperature.
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 foil overhang, carefully lift bars out, peel back foil and cut into 9 squares. Serve at room temperature.
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