The snow has finally melted, the lilacs are blooming, sun is shining....and my rhubarb plant is thriving. Time to enjoy this unique taste of spring. Here's a yummy snack idea to take advantage of the rhubarb that is at it's peak right now. These are like the bar cookies I usually make with peach or apricot jam, and I think they are even better with rhubarb. My son enjoyed these for snacking as well as for breakfast with a big glass of milk.
OATMEAL RHUBARB SQUARES
Filling:
3 cups fresh rhubarb, diced
1 1/2 cups sugar
1/4 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract
Crust:
1 1/2 cups oats (quick-cooking or regular rolled oats)
1 1/2 cups flour
1 cup brown sugar
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
1/2 cup chopped nuts
Filling: Combine ingredients in a saucepan and cook until thickened, stirring frequently. This will take about 10 minutes.
Crust: Preheat oven to 375 degrees. Mix all ingredients until combined and crumbly. Press 3/4 of the mixture into an ungreased 9x13 pan. Pour the rhubarb filling over the crust. Sprinkle remaining crumb mixture evenly over the top. Bake 30 minutes. Let cool before cutting into squares. Refrigerate the leftovers.
OATMEAL RHUBARB SQUARES
Filling:
3 cups fresh rhubarb, diced
1 1/2 cups sugar
1/4 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract
Crust:
1 1/2 cups oats (quick-cooking or regular rolled oats)
1 1/2 cups flour
1 cup brown sugar
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
1/2 cup chopped nuts
Filling: Combine ingredients in a saucepan and cook until thickened, stirring frequently. This will take about 10 minutes.
Crust: Preheat oven to 375 degrees. Mix all ingredients until combined and crumbly. Press 3/4 of the mixture into an ungreased 9x13 pan. Pour the rhubarb filling over the crust. Sprinkle remaining crumb mixture evenly over the top. Bake 30 minutes. Let cool before cutting into squares. Refrigerate the leftovers.
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