Rhubarb Apple Bars

My husband loves rhubarb. I’ve never really cared for it, even with a giant patch of the red stuff in my parents backyard when I was growing up. To be honest, I am not sure I even tried it back then, but I was determined to make something tasty when I picked some up at the Farmer’s Market. After having a slice of this, now I am the one asking to buy more… 


1 cup + 2 tb of Bob’s Red Mill Biscuit and Baking Mix or Bisquick

1/4 cup white sugar

6 tb butter, melted

1 egg

1/4 cup milk

1/2 tsp vanilla

For the filling:

2 cups rhubarb, diced

2 apples; peeled, and diced

1/4 cup brown sugar

1/8 tsp cinnamon

For the topping:

2 tb butter, melted

1/4 cup brown sugar

1/4 cup Bob’s Red Mill Biscuit and Baking Mix or Bisquick

The hack with this recipe is using a pre-made biscuit and baking mix, like Bisquick, or for my gluten free friends, Bob’s Red Mill Biscuit and Baking Mix to keep it extra simple. All the ingredients are there to make a ridiculous cake/cookie-like base.

Preheat the oven to 350 degrees, and grease a 9×9 pan. Set aside.

Combine the biscuit mix, sugar, 6 tablespoons melted butter, egg, milk, and vanilla in a small bowl. Mix to combine, and work out any lumps. I did this with a spoon quickly, and without much work to remove the lumps. Spread in the bottom of the 9×9 pan into a thin layer. This will look like not enough dough, but with a spatula, I was able to spread thinly. Set aside.

Combine the topping ingredients; biscuit mix, brown sugar, and 2 tablespoons of melted butter. Once combined, it will resemble wet sand. The easiest way to combine will be to use your hands, so get messy! Set aside.

In a medium sauce pan, combine the filling ingredients (rhubarb, apples, brown sugar, and cinnamon), and bring to a boil over medium heat. Reduce heat to low, simmer, and stir occasionally. Cook for 30 minutes, or until rhubarb is soft. Apples can remain in larger pieces if you would like, as the oven will soften them further. Once cooked, spread over dough layer in pan. Sprinkle topping over fruit mixture.

Bake for 25 minutes, or until toothpick test comes out clean. Cool, slice, and enjoy!