Oaty Rhubarb Streusel Bars

16
Servings
25m
Prep Time
55-60m
Cook Time
1h 20m
Ready In


"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 recipe yields 16 servings
OK

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 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).

SERVING SUGGESTIONS: Serve w/a light dusting of powdered sugar, whipped cream or vanilla ice cream.


NOTE RE PIC: Made this recipe today (6/18/16) & it was a super-easy fix. The fresh strawberry halves were just added to provide a color element. It was made to have at a later date, will be frozen until then & I will add the "bars cut shot" at that time.


Tips & Variations


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