Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- Combine rhubarb, 1/2 cup (125 mL) brown sugar and the water in a heavy saucepan set over medium heat. Bring to a boil. Simmer, stirring often, for 10 to 12 minutes or until rhubarb is soft and thickened to an applesauce consistency. Cool to room temperature.
- Preheat oven to 325 degrees F (160 degrees C).
- Toss cookie crumbs with melted Spreadables butter until well combined. Press into bottom of a parchment paper-lined, 9-inch (23 cm) baking dish.
- Whisk sour cream with remaining sugar and flour until well combined; whisk in eggs and vanilla just until smooth. Pour over prepared crust. Dollop rhubarb mixture over top and swirl with a knife until evenly marbled.
- Bake for 28 to 30 minutes or until centre is just slightly jiggly. Cool to room temperature, then chill thoroughly before slicing.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 19.2 g, Cholesterol 33.6 mg, Fat 6.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 60.9 mg, Sugar 15.4 g
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