Patrick Auger's Strawberry Rhubarb Bars
Strawberry season is upon us, and with the rhubarb in full bloom as well, it’s a great time to make up this delicious snack, which combines both classic flavors into a sweet-tart bar with a lot of moisture. Patrick Auger enjoys creating allergy friendly desserts using our products, and we love everything he creates!
Strawberry Rhubarb Bars
Serves 16 to 20 bars
Ingredients
For the streusel:
- 1/2 cup Earth Balance, melted, plus room temperature butter for pan
- 1/2 teaspoon baking powder
- 3/4 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1-1/4 cups (6oz or 141g) Better Batter Gluten Free Flour
For the Bars:
- Earth Balance and Better Batter Gluten Free flour to prepare baking pan
- 1/2 pound rhubarb, cut into 1/2” pieces
- 1/2 pound strawberries, hulled and sliced 1/4″ thick
- 2 tablespoons light brown sugar
- 1-1/2 cups Gluten Free Better Batter Flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cups Earth Balance, at room temperature
- 1-1/2 cups. Better Batter Corn Free powdered sugar, plus more for dusting finished bars
- 3 large eggs
- 2 teaspoons pure vanilla extract
Instructions
For the streusel:
Whisk together the Earth Balance baking powder, brown sugar, and salt. Add flour and mix with a fork until large crumbs form.
Refrigerate until ready to use.
For the Bars:
Preheat oven to 350°. Take 9” square baking pan and line with parchment paper, leaving a 2” overhang on 2 sides. Add Earth Balance and flour parchment paper and pan, tapping out the excess flour. Set aside.
Combine Ingredients. In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup of the Better Batter flour. In another medium bowl, whisk the remaining 1-1/4 cup of Better Batter flour, baking powder, and salt.
Beat Ingredients. In a large bowl, using an electric mixer, beat Earth Balance and powdered sugar until light and fluffy. Beat in the eggs, one at a time. With mixer on low, beat in vanilla, then add in flour mixture.
Spread batter in prepared pan. Top with rhubarb and strawberry mixture, then top with prepared streusel. If you like to have some of the pretty red of the rhubarb and strawberries show on top (I do!), poke a few pieces up through the streusel.
Bake until golden and a toothpick inserted in the center comes out with just a bit of moist crumbs attached, about 50 to 55 minutes.
Let cool completely in pan. Run a knife around the edge of the pan and, using the parchment paper overhang, lift cake from pan.
Cut and Serve. Cut into bars and dust with powdered sugar. Serve as is, or with some freshly whipped and sweetened cream.. dairy free .so lovely!
