Rhubarb Pecan Oatmeal Bars Recipes

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-PECAN OATMEAL BARS

Steps:

• Heat oven to 375 degrees F. Lightly coat a 13- by 9-inch baking pan with cooking spray.
• In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add butter and stir with fork until mixture resembles coarse crumbs.
• Press two-thirds of crumb mixture into bottom of pan. Spread thickened sauce evenly over crumb layer. Top with remaining crumb mixture and pecans.
• Bake until top is golden and rhubarb sauce bubbles -- 25 to 30 minutes. Let cool on wire rack to room temperature. Cut into 16 pieces and store in airtight container for up to three days.

PECAN PIE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.