Rhubarb Oat Bars
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 16 bars.
These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
Ingredients
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1-1/2 cups chopped fresh or frozen rhubarb
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1 cup packed brown sugar, divided
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4 tablespoons water, divided
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1 teaspoon lemon juice
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4 teaspoons cornstarch
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1 cup old-fashioned oats
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3/4 cup all-purpose flour
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1/2 cup sweetened shredded coconut
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1/2 teaspoon salt
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1/3 cup butter, melted
Directions
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1.
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.
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2.
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.
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3.
In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.
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4.
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.
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5.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Nutrition Facts
1 bar: 145 calories, 5g fat (3g saturated fat), 10mg cholesterol, 126mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 2g protein.
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