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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

  • 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 sweetened shredded coconut
  • 1/2 teaspoon salt
  • 1/3 cup butter, melted

Directions

  • 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.
  • 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.
  • 3. In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.
  • 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.
  • 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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