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July 10, 2014
Rhubarb Berry Pie Bars
A must try for anyone who likes shortcake type squares, berries, or anything sweet.
You won't be disappointed!
(also good frozen - I'm a sucker for frozen desserts)
Crust and topping:
1½ cups all-purpose flour
¾ cup sugar
Dash of salt
Zest of half a lemon
¾ cup cold butter
1 cup white sugar
½ cup sour cream
6 tbsp. all-purpose flour
Dash of salt
Juice of half a lemon
1 tsp. vanilla
2 cups fresh berries of choice/rhubarb (I used raspberries, blackberries & rhubarb).
Preheat the oven to 350˚ F. Line a 9 x 9-inch baking pan with foil and grease lightly. In a bowl, combine flour, sugar, salt and lemon zest.Cut the butter into small cubes, then add to the bowl with the dry ingredients. Cut the butter into the dry ingredients until only small pieces of butter remain and the mixture is crumbly similar to oatmeal.
Reserve ¾ cup of the mixture for topping the bars. Add the rest of the mixture to the prepared pan and press to form an even layer of crust on the bottom of the pan. Bake 12-15 minutes, until light golden. Let cool before proceeding.
In a bowl, combine the eggs, sugar, sour cream, flour, salt, lemon juice and vanilla. Whisk until smooth. Once the crust layer has cooled, gently fold in the berries with a spatula to the wet ingredients. Spread the filling mixture over the pre-baked (and cooled) crust. Crumble the reserved topping mixture over the filling evenly.
Bake until the top is beginning to brown and the bars are just set, about 45 minutes. Let cool completely. Chill before slicing and serving.
(Thanks to Annie's Eats once again for a version of this recipe).