Rhubarb Oat Bars

Today I start with an apology:  Sorry I have no picture of this yummy treat.  I haven't been able to keep any around long enough to get a snapshot.  After finding this recipe this spring I have made it a few times for different groups of people, and the whole pan disappears so fast!  I just made them again for Father's Day, where my daughter brought her new boyfriend.  He had never eaten rhubarb before and I think these bars sold him on this new vegetable because he ate three!  So you just have to trust me that they look good, and boy do they taste good!  I improved the original recipe quite a bit by decreasing the amount of sugar, increasing the amount of rhubarb, and using butter instead of shortening.  Try this spring treat, the rhubarb is still thriving out there!

RHUBARB OAT BARS

Filling:
2 Tablespoons cornstarch
1/4 cup water
4 cups fresh rhubarb, cut up
1 cup granulated sugar
1 teaspoon pure vanilla extract

Crust:
1-1/2 cups quick cooking oatmeal
1-1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1 cup softened butter
1/2 cup chopped nuts (I have used both walnuts and pecans, and the bars were delicious with each)

Preheat oven to 375 degrees.

Filling:  Mix all ingredients together in a saucepan and cook until thick, stirring often.  8-10 minutes.

Crust:  Mix all ingredients in a bowl until crumbly.  Pat three quarters of the mixture into an un-greased 9x13 inch baking pan.  Pour the rhubarb mixture over the crust (it's fine to do this while the filling is hot).  Top with remaining crumb mixture.

Bake 30-35 minutes.

Cool before cutting into bars.  Or you can spoon it out hot and serve with ice cream or whipped cream for a crumble dessert.  Refrigerate leftovers.

Makes 16 bars.

 

Pie Plant Season

Here we are, back to the peak season for "Pie Plant".  Rhubarb earned that nickname honestly, it really is perfect in pies!  Last night we had a couple of families over for pie so I made two rhubarb pie variations:  with pineapple and with cherries.  I thought I'd be able to choose a favorite but really liked both.  So I recommend you try each of these pies this spring.  A little ice cream or whipped cream makes them perfect!

Pineapple Rhubarb Pie

9 or 10 inch double pie dough

1 1/4 cups sugar
1/4 cup flour
2 eggs
1 20-oz can pineapple tidbits, drained
1 tsp vanilla
4 cups sliced fresh rhubarb

Preheat oven to 400 degrees.
Line a 9 or 10 inch pie pan with crust.  Roll out top crust.  Set both aside.

Stir all filling ingredients together until well blended and pour into the pastry lined pie pan.  Cover with the top crust and flute edges.  Cut steam vents in the top of the pie then brush with ice water and sprinkle with sugar.  Bake 15 minutes, then lower heat to 375 and bake an additional 30 minutes.  The filling should be bubbling.  Serve warm.


Cherry Rhubarb Pie

9 or 10 inch double pie dough

Preheat oven to 400 degrees.
Line a 9 or 10 inch pie pan with crust.  Roll out top crust.  Set both aside.

4 cups fresh rhubarb, sliced
2 cups tart pie cherries -  fresh (pitted), frozen (thawed) or canned (drained)
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg

Stir all filling ingredients together and let stand 10-15 minutes, then pour into pastry-lined pie pan.  Dot with 1 tablespoon butter if desired and add top crust.  Flute edges and cut steam vents in the top of the pie.  Brush with ice water and sprinkle with sugar.  Bake 15 minutes, then lower heat to 375 and bake an additional 30 minutes, or until filling bubbles and crust is golden.  Serve warm.