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Recipe Summary

prep:
20 mins
bake:
30 mins
cook:
15 mins
total:
1 hr 5 mins
Yield:
45 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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° 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

122 calories; fat 5g; cholesterol 0mg; saturated fat 1g; carbohydrates 17g; insoluble fiber 1g; protein 1g; vitamin a 0IU; vitamin c 0.6mg; sodium 10mg; calcium 20.2mg; iron 0.5mg.
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