Strawberry-Rhubarb Crisp Bars

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1 cup (80 grams) rolled oats

1/2 cup + 2 tablespoons (80 grams) all-purpose flour

1/2 cup (95 grams) light brown sugar

Heaped 1/4 teaspoon table salt

Heaped 1/8 teaspoon baking soda

6 tablespoons (85 grams) unsalted butter, melted

1 teaspoon cornstarch (optional, but helps firm up the filling)

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 grams) granulated sugar, divided

1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)

1 cup (155 grams) small-diced strawberries

Powdered sugar, for decoration, if desired

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