Look, I have no business giving dating advice. Or marital advice. I didn’t, like, scope the scene or learn the rules or think big thoughts about what kind of person would be the right person for me when I walked into a bar 11 years ago and met this guy for a drink. Nevertheless, if you were to try isolate a single trait essential in a life partnership, I think you should look for a person who is pro-whim — that is, encourages you to have whims and pursue them, for better or for worse. Does that sound too abstract? Okay, fine; let me propose instead the Strawberry Rhubarb Pie Bar Test, which should be enlisted as follows. 1. Find a potential mate. 2. Say, “Do I need to good reason to make strawberry-rhubarb pie bars?” 3. If they answer, as mine did on Monday, “Nope. I think they’re always welcome,” you’re probably on the right track. If nothing else, your weekend is about to get tastier.

I’d been daydreaming about a late spring riff on an apple-crisp-in-the-pan bars since I got the One Bowl Baking book last fall. I’m not sure I’ve ever met a pie-like cookie bar I didn’t like, but still, these made me nervous because they seemed so (ewww) wholesome. There are more whole grains than white flour, less sugar and less butter than any other cookie bar I’ve ever made. How could this be good? Silly Deb, I should have just trusted the author implicitly. Yvonne Ruperti is a former Cook’s Illustrated writer, America’s Test Kitchen on-air host and bakery owner, so you could say she knows a few things about baking.

But I love that she didn’t just go for the kind of perfectionism or obsessive, detail-oriented baking you’d expect from someone with her resume. Instead, she wrote the kind of cookbook book that I imagine a lot of people would rather have on their shelves because it’s realistic about the way we really want to bake, that is, no multiple mixing bowls, no mise-en-place and questioning everything, i.e. “Does this really taste worse if the ingredients aren’t sifted?” “So what if I don’t mix the wet ingredients separately?” I mean, don’t you wish every recipe writer would ask these questions before adding to your pile of dirty dishes? And the recipes are for not just stand-bys (basic chocolate layer cake, snickerdoodles and creamy diner-style cheesecake) but clever innovations (hellooo, sweet and salty pretzel crunch cupcakes, we are going to be good friends for warm/ humid climate) too.

These bars, though, they win. They’re too easy and delicious not to make a habit of. You dump your dry ingredients in your baking pan and pour melted butter over them and mix up the mixture until it crumbles. You press most of it in to form a bottom crust, sprinkle diced fruit of your choice, a spoonful of sugar and lemon over it and sprinkle the remaining crumble on top. It’s out of the oven in 35 minutes and, you know, I’d thought these would be ideal for a picnic or pot-luck dessert, or maybe for when it’s our turn to bring snacks into preschool. But I can tell you as of 9:32 this morning that these are ideal breakfast bars, too, with a dollop of plain yogurt on top Korean Skin Care Product.