Strawberry Rhubarb Oatmeal Bars

6 Comments

Strawberry and rhubarb is such a great combination and these bars are a very good way to use them.  They are easy to make but you do have to make the filling up first and let it col some before proceeding with the recipe.  I subbed Splenda blend for the sugar and left off the drizzle.

Straw & Rhubarb Bars CW

Strawberry Rhubarb Oatmeal Bars

Filling:
1 1/2 cups fresh rhubarb, cut in 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tbsp fresh lemon juice
1/4 cup Splenda blend or 1/2 cup regular sugar
2 tbsps cornstarch

Crust:
1 1/2 cups flour
1/1 2 cups quick cooking oats
1 cup packed brown sugar
3/4 cup butter, softened
1/2 tsp baking soda
1/4 tsp salt

Drizzle:
3/4 cup powdered sugar
1 tbsp milk, use more (1 tsp at a time) if needed

Combine the rhubarb, strawberries and lemon juice in a saucepan and cook over medium heat, stirring occasionally for about 8 to 12 minutes or until the fruit is tender.

In a small bowl, combine the 1/4 cup Splenda (or 1/2 cup sugar) and the cornstarch and stir this in the fruit mixture in teh pan. Continue to cook, stirring constantly, until the mixture comes to a full boil (about 1 minute). Continue boiling until fruit is thickened. Removed form heat and set aside to cool.

Heat oven to 350º.

Combine all crust ingredients in a large bowl and beat with a mixer at low speed until it resembles coarse crumbs. Set 1 1/2 cups of the crumb mixture aside. Press remaining crumb mixture onto the bottom of the a greased 13×9 pan. Spread cooled filling over the crust and then sprinkle the reserved crumb mixture over the top.

Bake 30-35 minutes or until golden brown.

Combine drizzle ingredients and drizzle over cooled bars. Cut into squares.

Makes 36 bars.

Happy Cooking!

My Signature

My Nana’s Rhubarb Cream Pie

1 Comment

My grandmother used to make terrific rhubarb pies and fabulous raspberry jam. I do not have the canning gene (although I try) but I make a mean pie. She had a BIG garden and grew her own rhubarb. I LOVE this pie ~ it’s sweet with a bit of sour thrown in and I love that combo. This is an old fashioned pie. I like to think that my Nana is looking down smiling at me when I make this. Someday, I might get my DH and kids to eat it, too. Make sure you cut off ALL leaves on the rhubarb stalk ~ they are not good to eat.

Nana\'s Rhubarb Pie

Nana’s Rhubarb Cream Pie

1 1/2 cups sugar
3 tablespoons flour
1/2 teaspoon nutmeg
1 tablespoon butter
2 eggs, well-beaten
3 cups rhubarb, cut up

Blend sugar, flour, nutmeg and butter. Add eggs, beat smooth, pour over rhubarb in 9 inch pie shell (it doesn’t really pour but more like spreads). Top with strips of pastry. Bake 450º for 10 minutes then 350º for 30 minutes.

Raw Rhubarb:

Chopped Rhubarb in Crust:

“Cream” Part on Top of Chopped Rhubarb:

Unbaked Pie: