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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 24 |
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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. Ingredients:
1/2 cup chopped nuts |
1 1/2 cups rolled oats |
1 cup brown sugar, packed |
1/4 teaspoon salt |
1 1/2 cups flour |
1 cup shortening |
1/4 teaspoon vanilla |
3 cups chopped rhubarb |
1 1/2 cups sugar |
2 tablespoons cornstarch |
1/4 cup water |
1 teaspoon vanilla |
Directions:
1. Crust: Combine all ingredients until crumbly.
2. Pat half of mixture into 13x9 baking pan and bake for about 20 minutes before pouring filling on top.
3. Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
4. Cook until clear.
5. Blend in vanilla.
6. Pour over baked crust.
7. Sprinkle with remaining crumb mixture.
8. Bake at 350° for 20 minutes.
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