Ted got a rhubarb cookbook from the rhubarb fest folks - and I made these bars for his co-worker Jess's birthday. It's a pretty easy recipe - and the cooked rhubarb mixture is YUMMY! The bars have that nice sour/sweet tang to keep them from being too cloying. I hope you have a chance to try them!
Rhubarb Bars...
3 1/2 c. fresh rhubarb, cut in 1/2 inch pieces (purloined from neighbors' garden)
2 T cornstarch
1 1/2 c. sugar
1 tsp vanilla
1 1/2 c. flour
1 1/2 c. oatmeal
1 c brown sugar
1 c margarine (I used butter b/c we don't have any marg.)
1/2 c. nuts, chopped
1 tsp baking soda
Simmer rhubarb, cornstarch and sugar in a medium saucepan, stirring constantly, until thick. Add vanilla and cool slightly. Set aside.
Mix remaining ingredients in a medium bowl. our 3/4 of oatmeal mixture in a 9x13 pan and pat down. Cover with cooked rhubarb filling. Top with remaining crumb mixture.
Bake at 350 for 35 minutes or until brown.
Makes 15 servings.
Rhubarb Bars...
3 1/2 c. fresh rhubarb, cut in 1/2 inch pieces (purloined from neighbors' garden)
2 T cornstarch
1 1/2 c. sugar
1 tsp vanilla
1 1/2 c. flour
1 1/2 c. oatmeal
1 c brown sugar
1 c margarine (I used butter b/c we don't have any marg.)
1/2 c. nuts, chopped
1 tsp baking soda
Simmer rhubarb, cornstarch and sugar in a medium saucepan, stirring constantly, until thick. Add vanilla and cool slightly. Set aside.
Mix remaining ingredients in a medium bowl. our 3/4 of oatmeal mixture in a 9x13 pan and pat down. Cover with cooked rhubarb filling. Top with remaining crumb mixture.
Bake at 350 for 35 minutes or until brown.
Makes 15 servings.
that sounds YUMMY!
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