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Ingredients

2 cups all-purpose flour ½ cup packed brown sugar ½ teaspoon ground cinnamon 1 cup unsalted butter 4 eggs 2 cups white sugar ½ cup flour ½ teaspoon salt 4 cups diced rhubarb 2 cups sliced strawberries 1 cup blueberries ½ cup flour ½ cup brown sugar, packed ½ cup rolled oats ¼ cup butter, melted ½ teaspoon ground cinnamon

Nutrition Info

271.7 calories carbohydrate: 41.7 g cholesterol: 56.4 mg fat: 10.8 g fiber: 1.4 g protein: 3.3 g saturatedFat: 6.4 g servingSize: - sodium: 78.8 mg sugar: 27.2 g transFat: : - unsaturatedFat: : -

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.

1 13x9-inch pan of 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!