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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jun 1, 2011

Strawberry Rhubarb Bars

Feel free to use all strawberries or all rhubarb for this.  When preparing rhubarb, be sure all leaf is removed - it is poisonus.

  6 Tbl Unsalted Butter, Melted                                   2 Tablespoon Light Brown Sugar
  1 Cup All Purpose Flour                                           2 Cups All Purpose Flour
  1/2 Cup Light Brown Sugar, Packed                          1 Tsp Baking Powder
  1/4 Tsp Salt                                                             1/2 Tsp Salt
  1/4 Cup Almonds, Chopped                                      1 Cup Unsalted Butter, room temp
  Cake                                                                       2 Cup Confectioners Sugar
  1/2 Lb rhubarb, cut into 1/2-inch pieces                     4 Large Eggs
  1/2 Lb Strawberries, cut into pieces                           1 Tsp Vanilla
Preheat oven to 350 degrees. Line a 13 x 9 pan with parchment and butter and flour the parchment.

Make streusel: Whisk together butter, brown sugar, salt and almonds. Add flour and mix with a fork until large crumbs form.   Refrigerate until ready to use.

Make cake: In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup flour - set aside.  In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with fruit and top with streusel.  Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 24 bars.

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