Delicious strawberry rhubarb pie bars just right for when the fruits are in season in spring.
Crust and Topping
3 cups flour (I used white whole wheat, or you can use all purpose)
1½ cups sugar
¼ teaspoon salt
1½ cups (3 sticks) unsalted butter, chilled
1½ cups sugar
½ cup yogurt
¼ cup milk
¾ cup flour (all purpose or white whole wheat)
pinch of salt
zest of ½ lemon
1 teaspoon vanilla extract
2 cups strawberries, hulled and quartered
2 cups rhubarb chopped into ½ inch slices
Preheat oven to 350. Grease a 9x13 inch baking pan. (I use coconut oil to grease my pans.)
Make the crust/topping first. Combine flour, sugar and salt in a food processor. Pulse to distribute evenly. Add butter and pulse to create a crumbly mixture.
Save 2 cups of the crumbly mixture to use as the topping. Pour the rest into the greased baking pan. Press mixture into the bottom of the pan and bake 12-15 minutes. Cool for 10 minutes.
In a large bowl, whisk the eggs, then add the sugar, yogurt, milk, flour, salt, lemon zest and vanilla extract. Gently fold in the berries and rhubarb. Pour mixture evenly over the baked crust. Sprinkle the remaining topping over the top of the filling. Bake 55-65 minutes.
Cool at least one hour before cutting into bars. If it's warm, it will be more like a fruit crumble.
Adapted from The Pastry Queen's Blackberry Pie Bars
Recipe by Emily Roach Wellness and Nutrition at http://emilyaroach.com/strawberry-rhubarb-pie-bars-for-spring/