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Rhubarb: Rhubarb-Oatmeal Bars

Source of Recipe

St. Louis Post Dispatch 4/1996


List of Ingredients

For crust:
Nonstick cooking spray
1/2 c Chopped nuts
1 1/2 c Rolled oats
1 c Packed brown sugar
1/4 t Salt
1 1/2 c All-purpose flour
1 c Vegetable shortening
1/4 t Baking soda

For filling:
3 c Chopped rhubarb
1 1/2 c Granulated sugar
2 tb Cornstarch
1/4 c Water
1 t Vanilla


Recipe

Preheat oven to 350ºF. Coat a 9-by-13-inch pan with nonstick cooking spray. To prepare crust: Combine nuts, oats, brown sugar, salt, flour, shortening and baking soda. With a pastry blender or 2 knives held scissor-fashion, blend until crumbly. Pat half the mixture into prepared pan. To prepare the filling: In a saucepan, combine rhubarb, sugar, cornstarch and water. Cook until no longer cloudy. Blend in vanilla. Pour filling over crust. Sprinkle remaining crumb mixture on top. Bake 20 minutes or until lightly browned.