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Oaty Rhubarb Streusel Bars
- Makes: 16 servings
- Prep 25 mins
- Cool 2 hrs
- Bake 55 mins
Ingredients
-
1 1/2
cups
quick-cooking rolled oats
-
1
cup
all-purpose flour
-
3/4
cup
packed brown sugar
-
3/4
cup
butter
-
1/4
cup
granulated sugar
-
2
tablespoons
all-purpose flour
-
1/2
teaspoon
ground ginger
-
2
cups
fresh or frozen unsweetened sliced rhubarb
-
1
Ginger Icing (see recipe)
-
1
tablespoon
finely chopped crystallized ginger (optional)
Directions
- Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
- In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
- Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
- Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.
Ginger Icing
Ingredients
- 3/4
cup
sifted powdered sugar
- 1/4
teaspoon
ground ginger
- 3 - 4
teaspoons
apricot nectar, orange juice, or milk
Directions
- In small bowl sitr together powdered sugar, ginger, and apricot nectar, orange juice, or milk.
Nutrition Facts
(Oaty Rhubarb Streusel Bars)
Servings Per Recipe 16, Fat, total (g) 10, calcium (mg) 20, fiber (g) 1, Potassium (mg) 99, iron (mg) 1, vit. C (mg) 2, cal. (kcal) 221, vit. A (IU) 340, carb. (g) 32, sodium (mg) 70, pro. (g) 2, sat. fat (g) 5, chol. (mg) 24