Rhubarb Bars: Difference between revisions
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New page: {{RecipeSummary |PrepTime=30 min |CookTime=30-35 min |Source=Elaine Hanson |Rating=Very good |Yield=12+ servings (9x13 pan) }} === Ingredients === * 3 c chopped rhubarb * 1/2 c water * 1 t... |
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=== Ingredients === | === Ingredients === | ||
* 3 c chopped rhubarb | * 3-4 c chopped rhubarb | ||
* 1/2 c water | * 1/2 c water | ||
* 1 t vanilla | * 1 t vanilla | ||
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Preheat oven to 350°. | Preheat oven to 350°. | ||
Cook first three ingredients together until mushy; add cornstarch and sugar, and thicken, stirring frequently. | Combine sugar and cornstarch together in a small bowl, and mix well (no cornstarch lumps). Set aside. | ||
Cook first three ingredients together over medium heat until mushy; add cornstarch and sugar mixture, and thicken, stirring frequently. | |||
Meanwhile, mix the ingredients for the crust until crumbly. Pack half the dough in a 9x13 pan. Pour rhubarb mixture on and cover with remaining crust. | Meanwhile, mix the ingredients for the crust until crumbly. Pack half the dough in a 9x13 pan. Pour rhubarb mixture on and cover with remaining crust. | ||
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[[Category:Bars]] | [[Category:Bars]] | ||
[[Category:Rhubarb]] | |||
[[Category:Very Good]] | [[Category:Very Good]] | ||
Latest revision as of 22:12, 15 May 2023
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30-35 min |
| Source | Elaine Hanson |
| Yield / serves | 12+ servings (9x13 pan) |
| Rating | Very good |
Ingredients
- 3-4 c chopped rhubarb
- 1/2 c water
- 1 t vanilla
- 2-3 T cornstarch
- 1 1/2 c sugar
Crust
- 1/2 c oatmeal
- 1 c shortening
- 1 t soda
- 1 c brown sugar
- 1 1/2 c flour
Preparation
Preheat oven to 350°.
Combine sugar and cornstarch together in a small bowl, and mix well (no cornstarch lumps). Set aside.
Cook first three ingredients together over medium heat until mushy; add cornstarch and sugar mixture, and thicken, stirring frequently.
Meanwhile, mix the ingredients for the crust until crumbly. Pack half the dough in a 9x13 pan. Pour rhubarb mixture on and cover with remaining crust.
Bake for 30-35 minutes at 350°.
