Strawberry Rhubarb Crumb Bars

Remember last summer when I canned that Stawberry Rhubab Pie filing?!?!?  Well I have found another use for my pie filling with these Strawberry Rhubab Crumb Bars, and let me tell you they opening that can brought those summer flavors back and tasted just as good in early spring as they do fresh from the garden in the summertime.  Here is the recipe I made to compliment the ingredients and make this delicious dessert.

Ingredients:
For the Crumb Topping: 6 T. unsalted butter, melted, 3/4 cup oat bran flour, 1/2 cup light brown sugar, 1/2 c. old fashioned oats, 1/2 c. semi sweet chocolate chips.

For the cake: 1 T. light-brown sugar, 1 cup all purpose flour, 1/2 tsp. bakingpowder, 1/2 cup unsalted butter (room temperature), 1 cup confectioners' sugar, 2 large eggs, 1/2 tsp. vanilla.

For filling: 1 Quart Jar Strawberry Rhubab Pie Filling

Directions:  Preheat oven to 350 degrees and grease a 9x13 baking pan.  In a small bowl mix crumb topping ingredients of butter, oat bran flour, brown sugar and oats together with a fork and refrigerate until ready to use.

In a mixing bowl make the cake by beating butter and confectioners' sugar until light and fluffy.  Add in eggs one at a time.  With mixer on low add vanilla and then add 3/4 cup flour and baking powder.  Spread batter into prepared pan.

In a third mix Strawberry Rhubarb Pie filling with 1/4 cup flour and and brown sugar.  Pour this mixture on top of cake batter in pan.  Next add the crumb topping by sprinkling it on top.  Lastly, sprinkle chocolate chips on top of that and bake for 45-50 minutes.

This post was linked to: Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, Made from Scratch Tuesday on From Mess Hall to Bistro, It's a Blog Party, 33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life, and NapTime Creations