June 15, 2016
Comfort Food, Desserts, Cakes,
8 or 9 Inch, Freezer, Snacks, Oats, Fruit, Vegetables, Rhubarb, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Brunch, Entertaining, Potluck, Hand Mix/Whisk, Oven Bake, Refrigerator, No Eggs, Vegetarian, Kosher Dairy more
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"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!"
Preheat oven to 350F. Line a 8x8x2-in baking pan w/heavy foil extended beyond pan edges.
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.
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.
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).
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I already wrote one review, but it seemed to escape into cyberspace. Sorry if it turns up twice. Made this as dessert for an Indian feast. Just the right amount of sweetness. The base was wonderfully crunchy. Thanks for a great recipe.