Rhubarb Oat Bars Recipes
RHUBARB OAT DESSERT
I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside., Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired.
Nutrition Facts : Calories 440 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
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
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