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Very Berry Rhubarb Bars

"These bars feature a cinnamon-shortbread crust, a fruity sweet-tart filling, and a crunchy oat crumb topping. The best early summer has to offer!"

Ingredients :

Crust:
2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup unsalted butter
Filling:
4 eggs
2 cups white sugar
1/2 cup flour
1/2 teaspoon salt
4 cups diced rhubarb
2 cups sliced strawberries
1 cup blueberries
Crumb Topping:
1/2 cup flour
1/2 cup brown sugar, packed
1/2 cup rolled oats
1/4 cup butter, melted
1/2 teaspoon ground cinnamon

Instructions :

Prep : 20M	Cook : 24M	Ready in : 1H20M

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
Mix 2 cups flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon together in a bowl. Cut 1 cup unsalted butter into the flour mixture until crumbs form; press into bottom of prepared baking dish.
Bake crust in preheated oven until golden brown, about 15 minutes.
Blend eggs, white sugar, 1/2 cup flour, and salt in a blender until smooth; pour into a large bowl. Fold rhubarb, strawberries, and blueberries into the blended egg mixture. Spread the fruit mixture onto the baked crust.
Mix 1/2 cup flour, 1/2 cup brown sugar, oats, melted butter, and 1/2 teaspoon cinnamon together in a bowl; sprinkle over the fruit mixture.
Bake in preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.