Coconut-Pineapple Rhubarb Bars Recipe

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Coconut-Pineapple Rhubarb Bars Recipe
Coconut-Pineapple Rhubarb Bars Recipe photo by Taste of Home
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Coconut-Pineapple Rhubarb Bars Recipe

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5 1 1
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I make this crunchy, buttery dessert bar with homegrown rhubarb. For an added attraction, serve it warm with frozen yogurt or ice cream. —Raymonde Bourgeois, Swastika, Ontario
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 3 cups chopped fresh or frozen rhubarb (about 3/4 pound)
  • 1 cup coarsely chopped fresh pineapple
  • 1/2 cup packed brown sugar
  • 4 tablespoons water, divided
  • 1 teaspoon lemon juice
  • 2 tablespoons cornstarch
  • 1/2 teaspoon coconut extract, optional
  • CRUST AND TOPPING:
  • 2 cups old-fashioned oats
  • 1-1/2 cups all-purpose flour
  • 1 cup flaked coconut
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup butter, melted

Directions

Preheat oven to 350°. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until rhubarb is tender.
In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; if desired, stir in extract.
In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture.
Bake 40-45 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Coconut-Pineapple Rhubarb Bars in Simple & Delicious April/May 2016

Nutritional Facts

1 bar: 185 calories, 10g fat (6g saturated fat), 20mg cholesterol, 124mg sodium, 24g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 3 cups chopped fresh or frozen rhubarb (about 3/4 pound)
  • 1 cup coarsely chopped fresh pineapple
  • 1/2 cup packed brown sugar
  • 4 tablespoons water, divided
  • 1 teaspoon lemon juice
  • 2 tablespoons cornstarch
  • 1/2 teaspoon coconut extract, optional
  • CRUST AND TOPPING:
  • 2 cups old-fashioned oats
  • 1-1/2 cups all-purpose flour
  • 1 cup flaked coconut
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 cup butter, melted
  1. Preheat oven to 350°. In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until rhubarb is tender.
  2. In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture. Return to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; if desired, stir in extract.
  3. In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly. Press 3 cups crumb mixture onto bottom of a greased 13x9-in. baking dish. Spread with rhubarb mixture. Sprinkle with remaining crumb mixture.
  4. Bake 40-45 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Coconut-Pineapple Rhubarb Bars in Simple & Delicious April/May 2016

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InterestedChef User ID: 7816085 247741
Reviewed May. 1, 2016

"Mmmm Mmmm Mmmm! I was looking through the "cook by ingredient" list of recipes for rhubarb, when I came upon this one. I happened to have all the ingredients on hand, so I thought I'd try it. Boy, am I glad did! Thank you, Raymonde, for giving me a delicious new way to use fresh rhubarb! Excellent!"

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