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Ingredients

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.

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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; 5 g total fat; 0 mg cholesterol; 10 mg sodium. 17 g carbohydrates; 1 g protein;

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