Recipe finder
Rhubarb Bars
- Yield: 45 bars
- Prep 20 mins
- Bake 30 mins
- Cook 15 mins
Ingredients
-
3
cups
fresh or frozen unsweetened, sliced rhubarb
-
1
cup
granulated sugar
-
1/4
cup
water
-
1/2
cup
granulated sugar
-
2
tablespoons
all-purpose flour
-
1
teaspoon
vanilla
-
1 1/2
cups
all-purpose flour
-
1 1/2
cups
quick-cooking rolled oats
-
1
cup
packed brown sugar
-
1/4
teaspoon
baking soda
-
1
cup
shortening
-
1/2
cup
chopped pecans or walnuts
-
Chopped pecans or walnuts (optional)
Directions
- Grease a 13x9x2-inch baking pan; set aside. For filling: In a medium saucepan, combine rhubarb, the 1 cup granulated sugar and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Meanwhile, in a small bowl combine the 1/2 cup granulated sugar and the 2 tablespoons flour. Stir into rhubarb mixture. Cook and stir about 1 minute more or till thick. Remove from heat; stir in vanilla. Set aside.
- In a medium mixing bowl, combine the 1 1/2 cups flour, oats, brown sugar and baking soda. Using a pastry blender or 2 knives, cut in shortening till the mixture resembles coarse crumbs. Stir in 1/2 cup pecans or walnuts. Reserve 1 cup of the crumb mixture.
- Press remaining crumb mixture into the bottom of prepared pan. Evenly spread rhubarb mixture on top. Sprinkle with reserved crumb mixture and additional chopped nuts, if you like. Bake in a 375 degrees oven for 30 to 35 minutes or till the top is golden. Cool on a wire rack. Cut into bars. Makes 45 bars.
Nutrition Facts
(Rhubarb Bars)
calcium (mg) 20, iron (mg) 1, sodium (mg) 10, fiber (g) 1, sat. fat (g) 1, vit. C (mg) 1, Fat, total (g) 5, carb. (g) 17, pro. (g) 1, cal. (kcal) 122