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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 bars 64g Recipe makes 24 bars) |
||
| Calories 229 | ||
| Calories from Fat 93 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.4g | 16% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 47mg | 1% | |
| Potassium 119mg | 3% | |
| Total Carbohydrate 32.8g | 10% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 21.7g | ||
| Protein 2.3g | 4% | |
Ingredients
Crust
- 1/2 cup chopped nuts
- 1 1/2 cups rolled oats
- 1 cup brown sugar, packed
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 cup shortening
- 1/4 teaspoon vanilla
Filling
- 3 cups chopped rhubarb
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon vanilla
Directions
1
Crust: Combine all ingredients until crumbly.2
Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.3
Filling: In saucepan combine rhubarb, sugar, cornstarch and water.4
Cook until clear.5
Blend in vanilla.6
Pour over baked crust.7
Sprinkle with remaining crumb mixture.8
Bake at 350° for 20 minutes.
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- Course > Desserts > Cookies & Brownies > Bars
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chef #1289438
On Jun 7, 2009
Really outstanding, easy, and delicious. (I used about 4 cups of rhubarb because that's what I had, and it worked great.) Be sure to let it cool completely before cutting into bars; otherwise it slumps onto your plate. When cool it has the structural integrity of a regular cookie.
From: fluffystew
On Jul 1, 2008
Had limited ingredients on hand so had to find a recipe that matched what I had - this was the closest. I substituted butter for shortening, and I was out of nuts so I stole my husband's snack - salted sunflower seeds. I made the rhubarb mixture in the microwave and used M Sheffert's tip to add the orange zest. Enjoyed by all! The sunflower seeds worked out really well - I think I will include them next time (or maybe in combination with nuts).
From: Mary Scheffert
On May 28, 2006
These are very good & easy to put together. I used rhubarb from our yard, and when the sauce cooked down it was still sort of greenish, so I added a few drops of red food coloring, and about a teaspoon of dried orange zest - which really gave the flavor a punch. These would be excellent served with some whipped cream or vanilla ice cream. Thanks for posting! -M =)
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