RHUBARB OAT BARS
These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! -Renette Cressey, Fort Mill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 bars.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 145 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 126mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
RHUBARB OAT DESSERT
I often make this old-fashioned favorite in spring when fresh rhubarb is plentiful. But it also works well with frozen rhubarb. It's pretty and pink...and has a nice crunch, thanks to the oatmeal crust and topping. -Shirley Dreher, Clark, South Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, oats, brown sugar, nuts, baking soda and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13-in. x 9-in. baking dish; set aside., Soak rhubarb in 1 cup cold water for 3 minutes; drain. In a saucepan, combine sugar and cornstarch. Stir in remaining cold water until smooth. Add rhubarb, vanilla and food coloring if desired. Bring to a boil; cook and stir for 5 minutes or until thickened. Spoon over crust; sprinkle with remaining crumb mixture. Bake at 350° for 23-25 minutes or until golden brown. Serve with ice cream if desired.
Nutrition Facts : Calories 440 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 239mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
RHUBARB CRISP WITH CRUNCHY OAT CRUST AND TOPPING
This rhubarb crisp contains a crunchy topping and crust for a double dose of the delicious oat and brown sugar crumb mixture.
Provided by Diana Rattray
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oven to 350 F (180 C/Gas 4).
- Enjoy your dessert drizzled with cream or top it with a big scoop of ice cream.
Nutrition Facts : Calories 394 kcal, Carbohydrate 69 g, Cholesterol 31 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 13 mg, Sugar 48 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
NIKKI'S BEST RHUBARB DESSERT EVER
If you are not a real big fan of rhubarb, you HAVE to try this!
Provided by Debbie
Categories Desserts Cobbler Recipes Rhubarb Cobbler Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan.
- Bake in preheated oven until crust is lightly browned, about 15 minutes.
- Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
- Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
- Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
Nutrition Facts : Calories 518.7 calories, Carbohydrate 80.7 g, Cholesterol 110.1 mg, Fat 19.7 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 11.8 g, Sodium 247.5 mg, Sugar 52.4 g
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