Rhubarb Oatmeal Bars Recipes

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 OATMEAL BARS

Steps:

• Preheat the oven to 350˚Make the Crust/Topping:
• mix the dry ingredients together
• cut the butter in chunks and drop it in the dry mix, cut in with a pastry blender or two knives, or use your hands mix it in
• keep mixing until it looks like coarse crumbs
• save off 1 cup of crumbs
• press the rest in the bottom of a 9X13 baking dish
• Make the Rhubarb Filling
• put the rhubarb, water (if using) and sugar in a sauce pan
• bring it to a boil over medium high heat, it will get very juicy as it cooks
• once it comes to a boil reduce the heat to keep it from scorching, just keep it bubbling lightly until the rhubarb is just starting to get soft
• remove 2/3 cup of the juice and whisk in the flour into it
• add it back in the pan and stir until thickened, cook and stir for 1-2 minutes and remove from the heat (you just made rhubarb gravy!)
• spread the rhubarb over the base layer in the 9X13 sprinkle with reserved crumbs
• bake for 30-35 minutes until top is lightly brown and the rhubarb is bubbly
• let it cool before you cut it for best results

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.

RHUBARB-OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Combine all the crust ingredients and mix until they are crumbly. Press half of the crust on the bottom of a 9x13-inch baking dish. Combine the rhubarb, sugar, cornstarch, and water in a saucepan over medium heat. Cook, stirring constantly, until the sugar and cornstarch have dissolved and the liquid has thickened. Stir in the vanilla. Pour the rhubarb filling evenly over the crust. Top with the remaining crust mixture. Place the baking dish in the oven and bake at 350 degrees F for 20 minutes. Remove the dish from the oven and let cool before cutting into squares.

RHUBARB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
• Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
• Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

RHUBARB CUSTARD BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

JULIE'S RHUBARB BARS OR CRISP

Steps:

• Mix rhubarb , sugar, water, vanilla .
• Add cornstarch which has been dissolved in water.
• Cook until thick.
• Mix together ostmeal and all other ingredients until crumbly.
• Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
• Pour in rhubarb mixture and sprinkle remaining crumbs over top.
• Bake at 375 degrees for 30-35 minutes.
• Cooland cut into small bars.
• NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.