Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). This temperature is perfect for baking the crust until golden brown. Lightly spray a 9 X 13-inch baking pan with cooking spray to ensure the bars release easily.
- In a food processor, pulse the whole wheat flour, buckwheat flour, coconut sugar, salt, and baking powder until well combined. This step ensures that all dry ingredients are evenly distributed, setting the stage for a great crust.
- Add the cold butter cubes to the flour mixture. Pulse until the mixture resembles coarse crumbs. You’re looking for a sandy texture, which will create a nice, flaky crust.
- Next, add the egg, honey, and molasses to the processor. Pulse until everything is well combined and large clumps form. The mixture should hold together when pressed.
- Reserve about 1/2 cup of the mixture and pour the remainder into the prepared baking pan. Press it firmly into the bottom and slightly up the sides of the pan to form a crust. This will create a sturdy base for your delightful filling.
- Bake the crust for about 10 minutes, or until it's just starting to set. Remove from the oven and let it cool slightly. This pre-baking step helps the crust maintain its shape when the filling is added.
- While the crust is cooling, combine the remaining ingredients in the food processor. Add the strawberries, rhubarb, strawberry preserves, cornstarch, and lemon juice. Pulse lightly to combine the ingredients; you want them mixed but not puréed.
- Pour this fruity mixture into a small saucepan and heat over medium heat. Stir gently until the preserves melt and the filling becomes slightly thickened. This step enhances the flavors and ensures a cohesive filling.
- Once the filling is ready, pour it over the cooled crust, spreading it evenly. Crumble the reserved 1/2 cup of crust mixture on top of the filling. This crumb topping adds a delightful texture and keeps the filling secure.
- Bake for about 20 minutes, until the filling is bubbly and the top begins to lightly brown. Keep an eye on it; the bars are done when the edges are golden, and the filling is visibly thick.
- Once out of the oven, let the bars cool completely in the pan before cutting them into squares. If desired, sprinkle with powdered sugar for an extra touch of sweetness!
Notes
These bars store well at room temperature for up to three days. For longer storage, refrigerate or freeze them. They can also be served with yogurt or ice cream for an extra treat!