13 April 2018

Oaty Rhubarb Bars

Spring is coming, green leaves are shooting up in the area of our rhubarb patch, and we still had a bag of frozen rhubarb from last summer shoved in the bottom of the freezer. Fearing a watery mess if I attempted pie, I tried to gather together as many absorptive ingredients as I could to make the best of it, and these turned out pretty well! I think you could use any frozen fruit in the same quantity, though I haven't tested that theory...



Oaty Rhubarb Bars

Makes about 15 servings

1 1/2 cups quick-cooking rolled oats
1 cup whole wheat pastry  flour
3/4 cup packed brown sugar
3/4 cup butter
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1 teaspoon ground cardamom
2 cups fresh or frozen unsweetened sliced rhubarb (thawed overnight and drained)
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease a 8x8x2-inch baking pan with butter or spray.

In large bowl stir together oats, the 1 cup whole wheat pastry flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.

Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons all-purpose flour, and ground ginger & cardamom. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture and pecans; press lightly.

Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Store, covered, in refrigerator up to 5 days. Makes 15 squares.