OATY RHUBARB STREUSEL BARS

Oaty Rhubarb Streusel Bars image

Provided by Annacia * @Annacia

Number Of Ingredients 13

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1 1/2 cup(s) quick-cooking rolled oats
1 cup(s) all-purpose flour
3/4 cup(s) packed brown sugar
3/4 cup(s) butter
1/4 cup(s) granulated sugar (or to taste)
2 tablespoon(s) all-purpose flour
1/2 teaspoon(s) ground ginger
2 cup(s) sliced rhubarb (fresh or frozen unsweetened)
1 tablespoon(s) finely chopped crystallized ginger (optional)
- ginger icing:
3/4 cup(s) sifted powdered sugar
1/4 teaspoon(s) ground ginger (more if you want a stronger flavor)
3 tablespoon(s) apricot nectar, orange juice or 3 teaspoons milk

Steps:

Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.
FROSTING: In small bowl stir together powdered sugar, ginger, and apricot nectar, orange juice, or milk.