Here’s a twist on a good old fashioned pie bar. It’s sweet, easy to prepare and appeals to everyone .

I recently found this recipe in a magazine and it immediately caught my attention. I’m always looking for an appealing dessert that is easy to make and easy to transport, especially when you are making it for an event outside my own house. I was really excited with the recipe because it called for a raspberry-rhubarb combination… what could be better? But then I went to the grocery to purchase fresh raspberries. The recipe called for 5 cups of raspberries … and the going price for fresh raspberries was $4.99 for a 1/2 pint. Needless to say … I altered the recipe and replaced the raspberries with fresh strawberries. So I had to alter a few other ingredients to go along with the juiciness of fresh strawberries. So here goes …

Ingredients:

  • 3 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 cup butter-cold and cut into small cubes
  • 3/4 cup plus 1-2 tbsp milk
  • 1 egg yolk
  • 2 cups sugar
  • 1/2 cup cornstarch
  • 4 cups rhubarb-fresh or frozen diced
  • 3-4 pints strawberries-freshand sliced 1/8 inch thick

Directions:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk together; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tbsp at a time but only if needed. You are looking for the dough to come together and stay. Do NOT over mix the dough. It’s good thing to have butter specks in the dough.
  • Divide dough in half – making one portion slightly larger than the other. Form into a disk; wrap with plastic wrap and refrigerate 1 hour.
  • When dough is sufficiently chilled, roll out larger portion into an 18×13 inch rectangle. Transfer to an ungreased 10×15 baking sheet/pan. Press into bottom of pan and up the sides of the pan.
  • In a large bowl, combine sugar and cornstarch – whisk together. Add strawberries and rhubarb; toss to fully coat. Spoon into pastry.
  • Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
  • Bake at 375 degrees for 45-55 minutes, or until golden brown. Cool completely on wire rack.

Icing:

  • 1 1/4 cups confectioners sugar
  • 1/2 tsp vanilla extract
  • 5-6 tsp milk (more if needed to created spreadable consistency)
  • Whisk ingredients together and spread over cooled bars