Blackberry Rhubarb Oat Crumble Bars

Whoaaa life! We're are hurtling forward at this point in time: back from Alaska, moving this weekend, zooming towards the wedding, two trips to Oregon BEFORE the wedding — it's going to be a busy 7 weeks!

While I did such a fabulous job (pat myself on the back) of planning ahead for our Alaska trip, and had posts schedule to keep you entertained while I was away, I've been oh-so-lazy while I've been back. In reality, I just can't switch my sleep schedule, so I'm sleeping 4am-1pm every day (WHAT!?). Yeah, I wish it weren't true. Needless to say, I'm feeling like nothing is getting done during a week where EVERYTHING NEEDS TO GET DONE!

Luckily, my mama flies in this afternoon (yaay!) to help us pack/move/wedding-plan, we have tons of friends who have generously offered to help us during the big push (furniture, ugh). I figured y'all could use something to tide you over, since I probably won't be checking in here until at least Tuesday next week. These bars, though, are worth it. I'm certain you can entertain yourself for at least a week with these.

I made these multiple times in a 48-hour timespan. Derek practically inhaled them. I guess I did too, honestly. I first made them without oats, then with oats, with white sugar, then with brown sugar, etc. I had a really hard time photographing any of it. Hmph. Trust me when I say, these are freaking delicious. I think the best thing I've made all year. Gotta share them before rhubarb season is too far gone (perhaps the rest of the country forgot about rhubarb a month ago, but it's just not flourishing here!).

I based these bars on a recipe I've seen a number of places, but mainly from Deb at Smitten Kitchen. Obviously I changed a few things. I like more of a solid base, so I put ⅔ (opposed to ½) of the crust mixture on the bottom. Then I added oats to the remaining ⅓, and used that on top. I also used a LOT of fruit. SO DELICIOUS. I think it's pretty hard to mess this recipe up, so just play around and do whatever seems right to you!

Blackberry Rhubarb Oat Crumble Bars

★★★ 3 from 1 reviews

• Author: by Mary
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 12 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 cup brown sugar
• 1 tsp baking powder
• ¼ tsp salt
• 3 cups all-purpose flour
• 1 cup cold unsalted butter
• 1 egg
• 1 cup raw oats
• 3 cups fresh chopped rhubarb
• 12 oz fresh or frozen blackberries
• ½ cup white sugar
• 4 teaspoons cornstarch

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Instructions

1. Preheat the oven to 375 F, and butter a 9x13 baking dish.
2. Combine the brown sugar, baking powder, salt, and flour in a bowl. Mix until incorporated, then cut in the butter and egg with a pastry cutter or forks. Mixture should be crumbly.
3. Pat ⅔ of the mixture into the prepared pan. With the remaining ⅓, add the oats and mix to combine.
4. In a separate bowl, combine the rhubarb, blackberries, white sugar, and cornstarch. Mix well, then assemble evenly over the prepared crust.
5. Pour the remaining crust/oat mix over the fruit.
6. Bake for 45 minutes, or until the top is turning golden. Remove and let cool completely before slicing and serving.

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