Strawberry Buckwheat Bars

I make this to appease my sweet tooth and oh boy, that's just what it does. Sometimes you come across a recipe that leaps out and grabs you as you peruse through cookbooks, or in my case the Ipad. I've saved this Epicurious gem as I wait for strawberry season. It is here, shelves burgeoning with bright red berries. Nothing to stop me now.

All purpose flour and buckwheat flour, brown and white sugars, baking powder and salt are whisked. Butter is cut in till the mix looks grainy. An egg binds them all together. The mix looks like a crumb topping at this point, clumping together if squeezed with your fingers.

The filling comprises of chopped fresh strawberries, preserves, cornstarch and lemon juice, heated for a few minutes till you have a jam-like consistency.

Half the crumb dough is pressed into a baking pan. The strawberry sauce is poured over it evenly. The remaining dough is crumbled over the preserves. Baked and cooled, I cut small squares and indulge. They are divine!


STRAWBERRY BUCKWHEAT BARS
By Susan Spungen on Epicurious
Makes 20-24


2 1/4 cup all purpose Flour
3/4 cup Buckwheat Flour
1/2 cup Sugar
1/2 cup light Brown Sugar
1/2 teaspoon Kosher Salt
1 teaspoon Baking Powder
1 cup or 2 sticks cold Butter
1 Egg

Filling
3 cups hulled and quartered Strawberries
12 oz Strawberry Preserves
1 tablespoon Cornstarch
2 teaspoons Lemon Juice


Place flours, sugars, salt and baking powder in the bowl of a food processor. Pulse a few times to mix.

Cut butter into small pieces and add to flour. Pulse 10-15 times till mix is grainy and  resembles a crumb topping.

Break and egg in a bowl and whisk it. Add whisked egg to flour and pulse till egg is mixed in. Look for a grainy, crumbly texture.

Scrape flour mix into a bowl and refrigerate while you make the filling. 

Place strawberries, preserves, cornstarch and lemon juice in a small saucepan. 

Stir over medium heat for 2-3 minutes till cornstarch is dissolves and the mix looks glossy.

Heat oven to 375F.

Line a 13x9 baking dish with parchment paper leaving an inch overhang on the long sides. Place a few dabs of butter in the bottom of the dish so the parchment stays firm.

Press half the flour mix into the pan. Use a flat spatula to press the mix to an even thickness. 

Pour the strawberry sauce evenly over the dough. 

Sprinkle the remaining flour mix over the strawberries so fruit is adequately covered. 

Bake for 40-45 minutes till top is golden and fruit is bubbling.

Cool completely on a wire rack.

Lift the parchment paper onto a cutting board or flat surface. 

Use a sharp knife to cut the dough into squares. 

Enjoy the fruits of your labor!

These bars are uniquely different. Savory and sweet, they satisfy a raft of senses. Thank you Susan Spungen for this terrific recipe!

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