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Delicious! They were a big hit with my family. I’m going to try this recipe with cherries next.
Delicious! However, the bottom crust was so hard it was difficult to cut with the side of a fork. Also, although I used an 8×8 pan, mine look much “taller”. What did I do wrong?
Hi Melissa! So glad you liked the bars! Is it possible the bottom was baked a little longer or hotter (different ovens can really vary in temperature)?
So, this recipe can totally be a breakfast thing…I know because I not only ate it for a snack…and dessert…but, also for breakfast the day after I made it.
A question. Wondering why this base is par-baked and the rhubarb strawberry crumb squares base isn’t? Does it make a big difference? I made the rhubarb strawberry squares and they were delicious and cut into squares nicely.
Hi Norma! Great question! I wrote this recipe and tested it both ways. I found that, for me, I prefer to par-bake the base. I found it to be too soft for my liking when I didn’t. Hope that helps!
Thanks for your explanation, Cindy. I’ll make this recipe too and see which base I prefer. Both will taste yummy I know.
Thoughts on leaving the egg yolk out? I’m vegan. I hate when people ask questions that really take the recipe away from the origins, but I have blueberries in house, and these look amazing! If egg is just for binding… water or fake egg. Tell me what to do please. :)
There is an egg replacer. If you’re vegan the butter needs to also be replaced. Both replacements work well in this recipe.
I think you could replace the egg, though I haven’t tried it. It just adds moisture and some binding.