Rhubarb Crunch Bars
Enjoy the sweet flavors from Grandma’s kitchen by enjoying a pan of Rhubarb Crunch! An oatmeal crust is filled with fruity rhubarb and baked with a crunchy crumb topping, making it the perfect way to use your garden’s bounty. Comfort sweets at their best!
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Servings: 9 servings
Calories: 349.47kcal
Ingredients
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 3/4 cup oatmeal
- 1/2 cup shortening softened
- 1 cup water
- 1 cup sugar
- 2 tbsp. corn starch
- 1 tsp. vanilla extract
- 4 cups chopped rhubarb
Instructions
- Preheat oven to 350 degrees F. Coat a 9×9-inch square baking dish with cooking spray and set aside. In a medium bowl, combine the brown sugar, flour, oatmeal and shortening. Mix well. Press half of the crumb mixture into the bottom of the prepared pan.
- In a medium saucepan, combine water, sugar, cornstarch and vanilla. Cook, stirring constantly, until thick and clear, about 15 minutes. Add the chopped rhubarb and cook for an additional 3-5 minutes.
- Pour rhubarb mixture over the crumbs and top with remaining crumbs. Bake in the preheated oven for 50-55 minutes. Serve warm.
Notes
If you have harvested and frozen rhubarb from your garden, simply allow it to thaw before adding it as directed in the recipe.
Add 1 cup of chopped fresh strawberries to make strawberry rhubarb crunch bars!
Pour the filling into a pre-made pie crust to make rhubarb pie.
Add 1 cup of chopped fresh strawberries to make strawberry rhubarb crunch bars!
Pour the filling into a pre-made pie crust to make rhubarb pie.
Nutrition
Calories: 349.47kcal | Carbohydrates: 59.19g | Protein: 2.45g | Fat: 11.93g | Saturated Fat: 4.7g | Cholesterol: 6.38mg | Sodium: 10.38mg | Fiber: 1.7g | Sugar: 42.6g
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