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.

  Streusel                                                                                   

  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.