It’s rhubarb season here in Upper Michigan and I figured I should post at least one recipe with rhubarb as the main ingredient.
This recipe almost didn’t get posted because I had some issues putting the crust together – I double checked it to make sure it was right, but had trouble getting the crumbly texture I wanted. The crust mixture was more on a dough side than crumbly. I thought, what is, is, and continued to finish the recipe.
The deciding factor for posting this recipe was that these bars are delicious – it turned out to be one of those that you just can’t eat one recipe. I had to have my wife take them away!!
If you decide to try this Rhubarb Bars Recipe don’t be shook if the crust is a little on the doughy side; just crumble it the best you can when you apply the topping, other than that the doughy texture works out well for forming the bottom crust for the bars. (I used the flat part of a glass to press the topping into place; Enjoy
- 3 cups fresh (cut into 1 inch pieces)
- 1 cup granulated sugar
- ¼ cup water
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 1½ cups quick-cooking rolled oats
- 1 cup packed brown sugar
- ¼ teaspoon baking soda
- 1 cup shortening
- Preheat oven to 375F.
- Slice rhubarb into 1 inch pieces
- In a small bowl mix together 2 tablespoons of all-purpose flour, and ½ cup granulated sugar; set aside.
- In a medium sauce pan mix together the rhubarb, one cup granulated sugar, and water. Cook over medium high heat until mixture comes to a boil, reduce heat to simmer, cover, and cook for 5 minutes. Stir the sugar flour mixture into the rhubarb and continue cooking until thickened; stir in vanilla and set aside.
- In a large bowl mix together the flour, oats, brown sugar, and baking soda. Using a pastry blender or fork cut the shortening into the flour mixture to form a crumbly dough; reserve 1 cup of the dough for the topping.
- Lightly spray a 13 x 9 x 2 inch pan with cooking spray, and press the dough into the bottom of the pan. Spread the rhubarb over the crust and then sprinkle the remaining dough over the top.
- Bake for 30 – 35 minutes or until golden brown – cool before serving.
Adapted from Midwest Living
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