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Rhubarb Crumble Bars
The buttery oatmeal crust and crumble are sweetened with brown sugar and complement the sweet-tart rhubarb center perfectly. These are the best rhubarb bars I have ever eaten!
Servings: 9 x13 pan
Calories: 124kcal
Equipment
Ingredients
CRUST/CRUMBLE
- 1 cup 2 sticks butter, softened
- 1 cup brown sugar
- 1 1/2 cups oatmeal
- 1 1/2 cup flour
- 1/2 teaspoon baking soda
FILLING
- 3 cups rhubarb diced
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 1/4 cup water
- 3 Tablespoons corn starch
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
- FILLING: In a medium-sized saucepan over medium heat, stir together rhubarb, sugar, vanilla, water, and corn starch. Cook until it thickens, about 20 minutes or so, stirring regularly so it doesn't stick.
- CRUST/CRUMBLE: In a bowl, using a mixer or a wooden spoon, cream the butter until it's smooth. Add in brown sugar and combine well. Mix in baking soda and oatmeal. Fold in flour. The mixture will be crumbly.
- Press half of the crust/crumble mixture into the bottom of the prepared pan. Spread thickened filling over the top. Add remaining crust/crumble mixture to the top.
- Bake for 30 minutes. It can be served warm with ice cream. Store in the refrigerator.
Notes
1/2 cup of chopped nuts can be added to the crust/crumble mixture if desired.
Nutrition
Serving: 1bar | Calories: 124kcal | Carbohydrates: 29g | Protein: 1g | Sodium: 30mg | Fiber: 1g | Sugar: 20g