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These soft bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 piece) equals 145 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 126 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Rhubarb Oat Bars in Taste of Home June/July 2006, p57
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Reviewed on Apr. 25, 2013 by swansonranch
This recipe needed a few tweaks to make it better. I have rhubarb in my garden- so I am always looking for new ways to use it.I made a double batch to bake in a 13 X 9 pan. The bar dough was really crumbly and I was concerned that it wouldn't hold together. I separated half of the bar dough and added 1 egg to the bottom dough, which I pressed in to the pan. Topped that with the rhubarb mixture and topped with the reserved crumbly dough. Baked for 30 min and thought it turned out great- bottom holds together well and top is nice and crumbly.
This recipe needed a few tweaks to make it better. I have rhubarb in my garden- so I am always looking for new ways to use it.
I made a double batch to bake in a 13 X 9 pan. The bar dough was really crumbly and I was concerned that it wouldn't hold together. I separated half of the bar dough and added 1 egg to the bottom dough, which I pressed in to the pan. Topped that with the rhubarb mixture and topped with the reserved crumbly dough. Baked for 30 min and thought it turned out great- bottom holds together well and top is nice and crumbly.
Reviewed on Jun. 03, 2012 by ldray18
LOVED this recipe and thought it tasted similar to apple crisp. Very yummy!
Reviewed on May. 02, 2012 by lipetzkyj
With rhubarb in season I couldn't wait to try a new bar recipe. I actually doubled the recipe and used a 9x13" pan which worked out really well. I also added 3 tablespoons of cherry jello to the cooked rhubarb and I think it enhanced the flavor as well as giving them a more appealing color. You could also use strawberry jello. These were delicious. I took them along to work and they disappeared quite quickly. I will definitely make them again.
Reviewed on Jun. 02, 2011 by dlindenf
These were fabulous!!!
Reviewed on Jun. 28, 2010 by jaelspike
The whole family loves these, which is usual, AND I can easily make these dairy-free (using a dairy free margarine or shortening or a combination in place of butter) so even my allergic son can eat them. Even those who aren't fond of rhubarb desserts love these.
Reviewed on May. 20, 2010 by pinkypants
Very tasty, but a bit crumbly. Still would make it again, but know that I need to eat the piece over a napkin or plate.
Reviewed on Jul. 17, 2009 by cheryl Bryner
Great recipe!
Reviewed on Jun. 07, 2009 by judypate
can you use quick oats instead of old fashion???
Reviewed on May. 14, 2009 by Gold66
I made these bars--they are yummy! I love rhubarb and these are also very easy to make.Theone
I made these bars--they are yummy! I love rhubarb and these are also very easy to make.
Theone
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