Ingredients and Weight:
- 1 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 cups fresh rhubarb, chopped
- 2 cups fresh strawberries, hulled and halved
- 1 cup heavy cream
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter, sugar, and vanilla extract. Beat in the egg.
- In a separate bowl, whisk together the flour and salt. Add to the wet ingredients and mix until just combined.
- Press half of the dough into the bottom of the prepared pan. Bake for 20 minutes, or until golden brown.
- In a medium bowl, combine the rhubarb and strawberries. Sprinkle with sugar to taste and stir to combine.
- Spread the rhubarb-strawberry mixture over the baked crust.
- Pour the heavy cream over the fruit.
- Crumble the remaining dough over the filling.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely before cutting into bars.
Nutritional Information:
Per serving (1 bar):
- Calories: 375
- Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 65mg
- Sodium: 250mg
- Carbohydrates: 42g
- Fiber: 3g
- Sugar: 28g
- Protein: 4g
Dish Characteristics:
- Sweet and tart
- Creamy and crumbly
- Perfect for summer gatherings
User Comments:
- "These bars are a delicious and easy way to enjoy the flavors of summer."
- "The combination of rhubarb and strawberries is perfect."
- "The creamy topping adds a touch of decadence."
Special Precautions and Tips:
- If you don't have fresh rhubarb, you can use frozen rhubarb instead. Thaw it completely before using.
- You can also use frozen strawberries, if desired.
- If you want a sweeter filling, add more sugar to taste when combining the rhubarb and strawberries.
- Let the bars cool completely before cutting into them to prevent them from falling apart.
