It’s been quite a while since I posted my usual weekly recipes and posts, but wow, have I been lacking motivation to write! While I have been lacking the motivation to write, I have still been baking. This recipe for strawberry rhubarb cookie bars are a great way to use up some strawberry rhubarb jam from the spring.
I did make the jam used in this recipe, but won’t be doing on a post on it because I basically just followed the recipe listed on the sure jell box, with the addition of stewed rhubarb.
Ingredients
Cookie Base:
- 2 cups flour
- 2 sticks butter – softened
- 1/2 cup sugar
Crumble:
- 1 cup flour
- 1/2 cup sugar
- 1 stick butter – softened
- cinnamon – to taste
- vanilla – to taste (about 1 tsp)
Filling:
- Strawberry Rhubarb Jam, about 1.5 to 2 cups (use more than you think!! having a thick layer of jam is really nice)
The Process
- Start by setting your oven to preheat at 350 degrees
- Start by making the cookie base. Use a mixer to cream butter and sugar together. Add flour and mix until well incorporated.
- Grease a 9 by 13 inch pan and flatten the cookie dough into the bottom of the pan.
- Place the dough in the oven for 25 minutes, until the cookie just starts to set.
- While the cookie is baking, prepare the crumble topping.
- In a bowl, combine butter and sugar, then add flour, cinnamon, and vanilla. Allow to cool in the fridge while cookie is baking.
- After 25 minutes, remove the cookie from the oven and add a layer of strawberry rhubarb jam on top. Next, break the crumble mixture into multi-sized pieces and evenly add to the top.
- bake in the oven for another 25 minutes, until the top is just starting to turn a golden brown.
- Allow to cool and cut into pieces. Enjoy!
I hope you try this recipe, it is always delicious! If you’re interested in trying out some other dessert recipes, click here.
Thanks for reading! -Hailey
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