Rhubarb Oatmeal Bars (Adapted from Land O Lakes)
For the filling
3 cups 1/2″ chopped fresh rhubarb
1 tablespoon lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
For the crust
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 cups rolled oats
1 cup brown sugar
¾ cup salted butter, softened
1/2 teaspoon baking soda
For the drizzle
3/4 cup icing sugar
1 to 2 tablespoons milk
To make the filling
In a medium saucepan, stir together rhubarb, strawberries and lemon juice. Place over medium heat – cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes.
In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.
To make the crust
Preheat oven to 350
In a large mixing bowl, combine flours, oats, brown sugar, butter, baking soda and salt. Mix at low speed until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of this crumb mixture. Scoop the remaining crumb mixture into the bottom of a 9″ x 13″ baking dish lightly coated with nonstick spray. Evenly spread filling over crust. Scatter the reserved crumb mixture over the top.
Bake until golden brown, about 30 to 35 minutes. Remove and set on a wire rack to cool completely.
To make the drizzle
In a small bowl, whisk icing sugar and enough of the milk until it flows easily. Drizzle the mixture over the cooled bars before cutting.