Rhubarb Oatmeal Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup unsalted butter, softened (1 stick)1 cup packed brown sugar1 1/2 cups all purpose flour1/2 tsp salt1/2 tsp baking soda1 1/2 cups old fashioned oats1/4 cup waterFilling: 3 cups chopped rhubarb (1/2 inch pieces)3/4 to 1 cup sugar (I used 1 cup, but 3/4 is also fine)2 tablespoons cornstarch1/2 tsp vanilla1/2 tsp ginger1 tablespoon orange zest3 tablespoons orange juice1/4 cup water
Heat oven to 350. Grease a 13x9-inch baking pan with butter or non-stick spray.
Make filling first.
Combine all ingredients in a medium saucepan over medium high heat. Dissolve sugar and bring to a boil, stirring occasionally. Reduce heat to low. Cook until rhubarb has broken down and mixture has thickened a bit. The mixture should be like syrup (meaning not entirely liquid and not as thick as jam). This will take about 10 to 15 minutes. Keep in mind that the mixture will thicken as it cools, too. Cool for about 10 minutes.
While the filling cools, make the crust.
Whisk flour, salt, and baking soda together in a medium bowl.
Cream butter and sugar until light and fluffy in the bowl of a mixer fitted with the paddle attachment. Add flour mixture and mix until fully incorporated. Add the oats and 1/4 cup water. Mix until crumbly.
Firmly pat half of this mixture into the greased baking pan.
Then, add the rhubarb mixture. Spread evenly over the crumble mixture.
Sprinkle the remaining crumb mixture on top of the rhubarb.
Bake at 350 for 25 minutes until it starts to brown. Cool. Cut into 12 bars.
Number of Servings: 12
Recipe submitted by SparkPeople user WUAKOS.
Make filling first.
Combine all ingredients in a medium saucepan over medium high heat. Dissolve sugar and bring to a boil, stirring occasionally. Reduce heat to low. Cook until rhubarb has broken down and mixture has thickened a bit. The mixture should be like syrup (meaning not entirely liquid and not as thick as jam). This will take about 10 to 15 minutes. Keep in mind that the mixture will thicken as it cools, too. Cool for about 10 minutes.
While the filling cools, make the crust.
Whisk flour, salt, and baking soda together in a medium bowl.
Cream butter and sugar until light and fluffy in the bowl of a mixer fitted with the paddle attachment. Add flour mixture and mix until fully incorporated. Add the oats and 1/4 cup water. Mix until crumbly.
Firmly pat half of this mixture into the greased baking pan.
Then, add the rhubarb mixture. Spread evenly over the crumble mixture.
Sprinkle the remaining crumb mixture on top of the rhubarb.
Bake at 350 for 25 minutes until it starts to brown. Cool. Cut into 12 bars.
Number of Servings: 12
Recipe submitted by SparkPeople user WUAKOS.
Nutritional Info Amount Per Serving
- Calories: 254.7
- Total Fat: 7.9 g
- Cholesterol: 20.7 mg
- Sodium: 159.6 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 1.5 g
- Protein: 2.1 g
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