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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (44g) Recipe makes 24 servings |
||
| Calories 148 | ||
| Calories from Fat 41 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.6g | 7% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 83mg | 3% | |
| Potassium 75mg | 2% | |
| Total Carbohydrate 25.8g | 8% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 17.3g | ||
| Protein 1.4g | 2% | |
Ingredients
- 2 cups rhubarb, diced
- 1 cup sugar
- 1/2 cup shortening
- 1 cup brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups flour
- 1/2 teaspoon vanilla
- confectioners' sugar
Directions
1
Preheat oven to 350°F.2
Mix together rhubarb and 1/2 cup sugar.3
Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar.4
Add egg and then stir in baking soda, salt, cinnamon and flour.5
Stir in vanilla, then rhubarb mixture. Place batter in a greased and floured 13x9" baking pan and bake for 40-45 minutes.6
Let cool, sprinkle with confectioners' sugar and cut into 2" squares.7
Nancy {:-).
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Bars
- Course > Lunch/Snacks
- Main Ingredient > Fruit
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Seasonal > Summer
- Occasion > To Go... > Picnic
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: cookin's-not-my-bag
On Jun 20, 2009
Absolutely delicious. Very moist. I let the rhubarb set with 1/2 c sugar for 15 minutes to give the fruit and sugar time to develop some juice. I then lessened the sugars to another 1/4 c white sugar and only 1/2 c brown sugar. Instead of shortening (only cause I didn't have any) I used margarine. Followed the rest of the recipe. The batter seemed dry and sticky and hard to spread when I put it in the pan but it came out perfect and moist. It was done in 40 minutes. Thanks for sharing your recipe.
From: mickie49
On May 25, 2003
With a huge rhubarb crop this year, I'm trying lots of new recipes. This one is a real winner! Would advise mixing sugar and rhubarb at least 15 minutes before starting the rest of the recipe, this gives the fruit (or is it a veggie, never did get that straight) time to and sugar time to develop some nice juice.
From: Lisa P.
On Jun 12, 2002
Really good! I had no idea what it would be like. It's not fluffy or thick like cake. It's kind of like a cookie bar, or it is kind of like a thin brownie consistancy with a cruncy top. Quite sweet; you can taste the sugar and brown sugar. Easy to cut into squares. So easy to make. The sweetness balances out the rhubarb. Something different to try.
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