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.

 

Spring = Rhubarb!

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.