A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.

Ingredients

Crust
chopped nuts1⁄2 cup
rolled oats↗1 1⁄2 cups
brown sugar↗1 cup
packed
salt↗1⁄4 teaspoon
flour↗1 1⁄2 cups
shortening↗1 cup
vanilla↗1⁄4 teaspoon
Filling
chopped rhubarb3 cups
sugar↗1 1⁄2 cups
cornstarch↗2 tablespoons
water↗1⁄4 cup
vanilla↗1 teaspoon

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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