Thursday, May 28, 2009

Rhubarb Bars

Yes, it's officially rhubarb season at our house. My plants are almost big enough to start using, and so I decided it was time to bake bars to use up the frozen stuff before the fresh stuff is ready to pick.

A little OCD of mine is clipping recipes out of our local paper. Darlene Dixon is a local writer who publishes a column called "Kitchen Delights." Her recipes are always very good, so when I saw a whole column dedicated to rhubarb I made sure to clip that one for my own recipe box. The bars I made last night are from that article, out of the Wright County Drummer, dated May 11, 2008:

Rhubarb Bars

3 c. rhubarb, diced
1-1/2 c. sugar
1/4 c. water
2 Tbsp. cornstarch
1 tsp. vanilla

1 c. butter, room temp (not melted)
3 Tbsp. sugar
1/2 c. brown sugar
1/2 tsp. baking soda
1-1/2 c. quick rolled oats
1-1/2 c. flour
1/2 c chopped walnuts (optional)
Mix water with cornstarch in medium saucepan or microwave bowl. Add rhubarb and sugar. Cook until thickened, add vanilla.
Set aside to cool. For crust, mix butter and sugars, add baking soda, oats, flour and walnuts. Reserve one cup for topping (I reserved about 1-1/4 c. for the top), press the remaining mixture into a 9x13 pan. Bake at 350 degrees for 15 minutes. Take out of oven, spoon on rhubarb filling. Top with the reserved crumbly mixture, then return to oven for 15-20 minutes.
I assure you, these bars taste even better than they look. I could have eaten the entire batch, but I've tried to teach my boys to share and that would not have been a very good example to follow!


  1. I love rhubarb, thanks for the great recipe.

  2. Oh and p.s. I am glad you are back and hope you are feeling better.


  3. Beautiful post, I've got rhubarb growing in my yard. Usually make pies.


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