Oaty Rhubarb Streusel Bars Recipe

"Many fruits & berries are hugely popular across the Scandinavian countries, but none show more prolific growth or uses than the rhubarb which finds its way into homemade jam, baked goods & a wide variety of other desserts. Found @ BHGdotcom, this will likely be my last rhubarb recipe for the season as my rhubarb bounty is due to start arriving this evening. My rhubarb benefactor even took her kindness a step further this yr by cleaning & slicing it for me, so it will be ready to use or be frozen while I use it in batches. A recipe for GINGER ICING was also a part of this recipe, but Siggi & I usually view icing as overkill & would rather have a dessert like this served as mentioned below in the SERVING SUGGESTIONS. Time does not include the 2 hr cool time. ENJOY!"

Original is 16 servings

Metric US

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Ingredients

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1 1/2 cups oats (quick-cooking rolled)
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup butter

1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
2 cups rhubarb, sliced (fresh or frozen unsweetened)

Nutritional

Serving Size: 1 (63.9 g)
Calories 235.1
Total Fat - 10.4 g
Saturated Fat - 5.8 g
Cholesterol - 34.4 mg
Sodium - 255.6 mg
Total Carbohydrate - 29.4 g
Dietary Fiber - 1.8 g
Sugars - 12.5 g
Protein - 6.9 g
Calcium - 12.8 mg
Iron - 1 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350F. Line a 8x8x2-in baking pan w/heavy foil extended beyond pan edges.

Step 2

In a lrg bowl, combine the oats, 1 cup flour & brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the oats mixture. Press the remaining oat mixture onto the bottom of the prepared pan. Bake 25 min.

Step 3

Meanwhile in a med bowl, combine the granulated sugar, 2 tbsp flour & grd ginger. Add rhubarb & toss to coat. Spread onto the hot crust, sprinkle reserved oats mixture & press lightly w/a spoon.

Step 4

Bake 30-35 min until top is golden & the filling is bubbly. Remove from oven & cool for 2 hrs. Use the foil overhang to lift from the pan & then cut into bars. Cover & store in refrigerator for up to 2 dys (or freeze).