We have an apple tree in our backyard which usually gives me lots of apples to cook with. This year, there are very few so I guess I will treasure what we get.
I can't eat eggs or dairy, so when I looked for a recipe for bars to take along camping, I found this Rhubarb Oat Bars recipe in the 2007 Taste of Home Annual Recipes. I substituted the apples for the rhubarb and it tasted great!
1 1/2 cups chopped rhubarb
1 cup packed brown sugar, divided
4 tablespoons water, divided
1 teaspoon lemon juice
1 cup old-fashioned oats
4 teaspoons cornstarch
3/4 cups flour
1/2 teaspoon salt
1/3 cup butter, melted
Combine rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice and bring to boil. Reduce heat, cook and stir for 4 minutes or until rhubarb is tender.
Combine cornstarch and 2 tablespoons water until smooth, then gradually stir into rhubarb mixture. Bring to a boil, cook and stir for 2 minutes, set aside from heat.
Combine oats, flour, salt and 1/2 cup brown sugar. Sir in butter until mixture is crumbly. Press half of mixture into a greased 8 inch pan. Sprinkle with remaining oat mixture and press down lightly.
Bake at 350 for 25 – 30 minutes.
Enjoy!
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