RHUBARB BARS OATMEAL RECIPES

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RHUBARB OATMEAL BARS RECIPE - FOOD.COM



Rhubarb Oatmeal Bars Recipe - Food.com image

A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 24 bars

Number Of Ingredients 12

1/2 cup chopped nuts
1 1/2 cups rolled oats
1 cup brown sugar, packed
1/4 teaspoon salt
1 1/2 cups flour
1 cup shortening
1/4 teaspoon vanilla
3 cups chopped rhubarb
1 1/2 cups sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla

Steps:

  • Crust: Combine all ingredients until crumbly.
  • Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
  • Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
  • Cook until clear.
  • Blend in vanilla.
  • Pour over baked crust.
  • Sprinkle with remaining crumb mixture.
  • Bake at 350° for 20 minutes.

Nutrition Facts : Calories 229.7, FatContent 10.4, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 47.2, CarbohydrateContent 32.9, FiberContent 1.3, SugarContent 21.8, ProteinContent 2.1

RHUBARB OAT BARS RECIPE: HOW TO MAKE IT



Rhubarb Oat Bars Recipe: How to Make It image

These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 16 bars.

Number Of Ingredients 10

1-1/2 cups chopped fresh or frozen rhubarb
1 cup packed brown sugar, divided
4 tablespoons water, divided
1 teaspoon lemon juice
4 teaspoons cornstarch
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 teaspoon salt
1/3 cup butter, melted

Steps:

  • In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 145 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 126mg sodium, CarbohydrateContent 24g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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