Hi everyone. I thought I'd share my favorite rhubarb recipe with you today. I'm pretty lucky to have a very old (and big) rhubarb patch in my garden. We've always had rhubarb when I was growing up. I used to dip a stalk in sugar and munch away loving the sweetness of the sugar and the sour of the rhubarb. It's also the first fruit that's ready to pick in the spring.
This year I've already harvested about 38 cups of rhubarb and put most of it in the freezer (except for 10 cups to make this bar, I doubled the recipe and made 2, one for us and one for the Medieval Feast). This is just the first harvest too. I'll get one more later in the summer.
Rhubarb Oatmeal Bars
I got this recipe off of Food.com but I tweaked it so much that it really doesn't resemble the original. I love Rhubarb and when it comes up in my garden I make sure to make this bar. My family loves it and a 9x13 pan doesn't last long around here. It's a great way to use a lot of Rhubarb and frozen works just fine too (drain the excess moisture though before starting the filling).
Makes 24 bars
1 cup chopped walnuts (or sub your favorite nut)
2 cups Rolled Oats
1 cup cane or Muscovado sugar
1 cup whole wheat flour
1/2 cup white flour
1 cup butter
5 cups chopped rhubarb
1 cup cane or Muscovado sugar (I've also used honey)
2 tbsp cornstarch
2 tbsp water
1 tsp vanilla
1. Preheat oven to 350F.
2. For the Crust combine all the ingredients until crumbly.
3. Put half the crust into a lightly greased 9x13 pan (sometimes I use parchment paper) and pat firmly. Bake for about 15 minutes or until slightly browned.
4. Meanwhile put all the filling ingredients in a pot except the vanilla and over med-high heat bring the sauce to a boil, stirring constantly. When the sauce is thickened stir in vanilla.
5. Pour sauce over the baked crust and top with the remaining crumb mixture.
6. Bake for 20 more minutes.
7. Cool (I place in freezer for 20 minutes) and slice into bars.
I added a Recipe Page to the top of the blog for easy reference. Feel free to tweak this to use what you have, subbing white flour and sugar if you want.
Sometimes I make extra filling. It's fabulous over vanilla ice cream! Yum!