Orange Rhubarb Bars Recipes

ORANGE RHUBARB BARS

Steps:

• Heat oven to 375 degrees Lightly grease 13 x 9 inch baking pan. Set aside
• In 3 quart saucepan combine rhubarb, granulated sugar, water, cornstarch and vanilla. Cook over medium-high heat until rhubarb is defrosted and filling is thickened and translucent, stirring constantly. Remove from heat. Stir in food coloring. Set aside.
• In large mixing bowl, combine cereal, flour, brown sugar, baking soda and peel. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups cereal mixture.
• Press remaining cereal mixture evenly into prepared pan to form base. Spread filling evenly over base. Sprinkle reserved cereal mixture and pecans evenly over filling. Bake for 20 to 25 minutes or until golden brown. Cool completely before cutting.

RHUBARB OAT BARS

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.

RHUBARB CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray.
• Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl.
• Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside.
• Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl.
• Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated.
• Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb.
• Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving.

RHUBARB OATMEAL BARS

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.