Blueberry Rhubarb Bars & How to Support Cookies for Kids Cancer

Blueberry Rhubarb Squares

Today I’m excited to be sharing a delicious blueberry and rhubarb bar cookie and also support Cookies for Kids Cancer. Normally I’ve done a Cookies for Kids Cancer post around Christmas when I would do the blogger cookie exchange.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, it’s important to do what we can to help.

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and Mediavine have each pledged to match our donations raised through this campaign up to $3000!!!

This year the cookie exchange got swapped out for a Valentine’s cookie post. I thought I would create a recipe that uses the sweet flavors from Alaska. Rhubarb and blueberries are everywhere … at least in theory. Finding a berry picking spot is a pretty tightly guarded secret for most people, but  you can find rhubarb in pretty much everyone’s yard (it’s supposed to keep the moose away), and it freezes really well, which means you can have rhubarb all year long.

These squares make a perfect afternoon snack or dessert. The shortbread base is perfectly complemented by the blueberry rhubarb filling, and the slight hint of blueberry and raspberry in the frosting hits just the right note. This combination totally reminds me of my childhood and something that my nan would make. I’m just glad I have six kids, because otherwise Id’ probably eat the whole pan by myself!

Ingredients:

  • 1/2c. softened butter
  • 1/4 c. sugar
  • 1 1/4 c. flour
  • 2 eggs
  •  1 c. packed brown sugar
  •  1 c. chopped rhubarb
  • 1 c. blueberries
  •  1/2 tsp. almond flavoring
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 Tbsp. flour
  • 1 1/2 c. icing sugar
  • 3 Tbsp. butter, softened

 

Instructions:


Bottom Layer:

  1. Mix butter, sugar and flour. Press in an ungreased 9×9 inch pan. Bake in a 350 degree oven for 15 minutes.
     

Second Layer:

  1. Beat eggs.
  2. In a small saucepan, over low heat, combine blueberries, rhubarb and 1/4 c. of sugar. Cook until a sauce forms. Reserve 1 1/3 Tbsp of the sauce for the frosting.
  3. Add in almond flavoring, baking powder, salt, flour and mix.
  4. Pour over shortbread crust.
  5. Bake for 30 minutes.
  6. Cool.

 

Icing:

  1. Beat sugar, butter and the 1 1/2 Tbsp of reserved juice until it’s a spreadable consistency.
  2. Spread over the entire pan.
  3. Cut into squares.

 

Blueberry Rhubarb Bars
Author: 
Recipe type: Cookie/Bar
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • Bottom Layer
  • ½c. softened butter
  • ¼ c. sugar
  • Second Layer
  • 1¼ c. flour
  • 2 eggs
  • 1 c. packed brown sugar
  • 1 c. chopped rhubarb
  • 1 c. blueberries
  • ½ tsp. almond flavoring
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 2 Tbsp. flour
  • Top Layer
  • 1½ Tbsp reserved juice
  • 1½ c. icing sugar
  • 3 Tbsp. butter, softened
Instructions
  1. Bottom Layer:
  2. Mix butter, sugar and flour. Press in an ungreased 9×9 inch pan. Bake in a 350 degree oven for 15 minutes.
  3. Second Layer:
  4. Beat eggs.
  5. In a small saucepan, over low heat, combine blueberries, rhubarb and ¼ c. of sugar. Cook until a sauce forms. Reserve 1½ Tbsp of the sauce for the frosting.
  6. Add in almond flavoring, baking powder, salt, flour and mix.
  7. Pour over shortbread crust.
  8. Bake for 30 minutes.
  9. Cool.
  10. Icing:
  11. Beat sugar, butter and the 1½ Tbsp of reserved juice until it’s a spreadable consistency.
  12. Spread over the entire pan.
  13. Cut into squares.

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