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EatingWell
Strawberry-Rhubarb Bars
These healthy strawberry-rhubarb bars are perfect for spring. Strawberries add sweetness to balance the tart flavor of the rhubarb, while a nutty topping adds delicious crunch.

Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. Cover or individually wrap and refrigerate the cooled bars for up to 5 days.
Tips
Note: Lower in protein than regular whole-wheat flour, whole-wheat pastry flour is milled from soft wheat and has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tips
Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.
Nutrition Facts
Serving Size:
1 bar Per Serving:
192 calories; protein 2.8g; carbohydrates 26.2g; dietary fiber 2g; sugars 14.7g; fat 8.9g; saturated fat 2.2g; cholesterol 17.1mg; vitamin a iu 126.2IU; vitamin c 19.7mg; folate 32mcg; calcium 32mg; iron 0.7mg; magnesium 18.3mg; potassium 147.6mg; sodium 70.6mg; thiamin 0.1mg; added sugar 13g.
Exchanges:
2 other carbohydrate, 2 fat
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