Rhubarb Oat Bars Recipe

Rhubarb Oat Bars Recipe photo by Taste of Home

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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

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Rhubarb Oat Bars Recipe

Prep: 20 min. Bake: 25 min. + cooling

Yield: 16 Servings

20 25 45

Ingredients

1-1/2 cups chopped fresh or frozen rhubarb
1 cup packed brown sugar, divided
4 tablespoons water, divided
1 teaspoon lemon juice
4 teaspoons cornstarch
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/2 cup flaked coconut
1/2 teaspoon salt
1/3 cup butter, melted

Directions

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 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. Yield: 16 bars.

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