RHUBARB OATMEAL BARS
A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.
Provided by Lezlie
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Crust: Combine all ingredients until crumbly.
- Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
- Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
- Cook until clear.
- Blend in vanilla.
- Pour over baked crust.
- Sprinkle with remaining crumb mixture.
- Bake at 350° for 20 minutes.
Nutrition Facts : Calories 229.7, Fat 10.4, SaturatedFat 2.4, Sodium 47.2, Carbohydrate 32.9, Fiber 1.3, Sugar 21.8, Protein 2.1
STRAWBERRY RHUBARB OATMEAL BARS
Here is another rhubarb recipe from Shupert's Honey Farm. This recipe is dated 1959 in Mom's collection. The drizzle is an important part of the recipe becasue the rhubarb is sour or tart.
Provided by Kathie Carr
Categories Cookies
Time 45m
Number Of Ingredients 16
Steps:
- 1. To make the filling: In a medium saucepan, stir together rhubarb, strawberries and lemon juice. Place over medium heat - cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes. In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.
- 2. To make the crust: Preheat oven to 350. In a large mixing bowl, combine flours, oats, brown sugar, butter, baking soda and salt. Mix at low speed until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of this crumb mixture. Scoop the remaining crumb mixture into the bottom of a 9 by 13 inch baking dish lightly greased. Evenly spread filling over crust. Scatter the reserved crumb mixture over the top. Bake until golden brown, about 30 to 35 minutes. Remove and set on a wire rack to cool completely.
- 3. To make the drizzle: In a small bowl, whisk confectioners' sugar and enough of the milk until it flows easily. Drizzle the mixture over the cooled bars before cutting.
RHUBARB-CRANBERRY OATMEAL BARS
Categories Fruit Dessert Bake Quick & Easy Vegan
Number Of Ingredients 18
Steps:
- Preheat oven to 350º F. Lightly oil a 9 x 13 inch baking pan and set aside. Prepare Filling: In medium sized saucepan, heat 1/2 cup cranberry juice and dried cranberries just until simmering. Turn off heat and cover to keep moisture in. Let sit 15 minutes to plump cranberries. Add frozen rhubarb, sugar, tapioca, cinnamon, salt, red food coloring if using. Over med heat, cook slowly stirring occasionally until mixture starts to thicken (about 10 minutes). Remove from heat. While filling cooks, prepare crust/topping mixture: In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until brown sugar is blended well with other ingredients and there are not lumps. Drizzle oil and cranberry juice over oat mixture and continue blending with fingers until it all comes together. Reserve 1 cup of oat mixture for streusel topping. Put remaining oat mixture into prepared pan pressing with fingers to evenly cover bottom of pan. Pour filling over crust and spread evenly. Sprinkle reserved oat mixture over filling. Bake at 350º until filling is bubbly and topping is lightly browned. Let cool before cutting into bars.
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