Preparation 10 minutes2017-07-26T00:10:00+00:00Cook Time 30 minutes2017-07-26T00:30:00+00:00Serves16 squaresadjust servings
Strawberry-Rhubarb Pie Squares are your favorite spring pie in bar form. They are sure to be a crowd-pleaser in all their sweet-tart glory.
For the Filling
cups sliced strawberries (can be frozen)
cups sliced rhubarb (can be frozen)
tablespoon chia seeds
For the Crust
tablespoons chia seeds, divided
tablespoons warm water
cups rolled oats
cup whole wheat flour
teaspoon baking soda
teaspoon kosher salt
cup brown sugar (coconut sugar or sucanant works, too)
stick butter, melted (vegan butter is fine)
cup maple syrup
tablespoons milk (dairy or unsweetened non-dairy are both fine)
Preheat oven to 350°. Line a 9” x 13” baking pan with parchment paper. Set aside.
Prepare the filling by adding all filling ingredients to a medium-sized saucepan. Bring to a boil, reduce heat and simmer for 15 minutes, stirring frequently, or until sauce has thickened slightly. Remove from heat and set aside to cool while you prepare the crust.
Prepare the crust by mixing 1 tablespoon chia seeds and warm water in a small bowl. Set aside.
In a large bowl, combine oats, flour, baking soda, kosher salt and brown sugar. Add in the melted butter, maple syrup, milk, and chia seed/water mixture. Stir until well incorporated.
Remove 2/3 cup of the mixture, and reserve for topping the squares. Spread remaining crust mixture into the prepared pan. Flatten with wet hands or using the bottom of a flat measuring cup. Set pan aside.
Spread cooled filling evenly over crust, using a spatula to spread into one even layer, if necessary. Sprinkle reserved crust mixture over top of bars, and then sprinkle remaining 2 tablespoons chia seeds on top of bars.
Bake for 25-30 minutes, or until the crust is well-browned. Let cool completely (about an hour) before slicing and removing from pan.
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I’ve done this subbing in Bob’s Red Mill All-Purpose 1-for-1 Gluten-Free flour and vegan butter too, and they turn out great!