Prep 25 mins
Cook 55 mins
Found at Better Homes & Gardens. I love rhubarb!
- 1 1⁄2 cups quick-cooking oats
- 1 cup all-purpose flour
- 3⁄4 cup brown sugar (packed)
- 3⁄4 cup butter
- 1⁄4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon ground ginger
- 2 cups sliced rhubarb
- 3⁄4 cup powdered sugar, sifted
- 1⁄4 teaspoon ground ginger
- 3 -4 teaspoons orange juice or 3 -4 teaspoons milk
- Preheat oven to 350°F.
- Line 8x8-inch baking pan with heavy foil extending beyond pan's edges.
- In a large bowl stir together oats, 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs.
- Set aside 1 cup oat mixture. Press remaining mix on bottom of prepared pan.
- Bake bottom crust for 25 minutes.
- Meanwhile, in a medium bowl stir together granulated sugar, 2 Tbsp flour, and ground ginger.
- Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved 1 cup oat mixture on top and press lightly.
- Bake bars for 30-35 minutes, or until top is golden and filling is bubbly.
- Cool on a wire rack.
- When bars are cool, make the icing: In a small bowl stir together powdered sugar, ground ginger, and orange juice or milk.
- Drizzle icing over bars.
- Lift bars from pan, using foil as a sling. Cut into squares.
- Store, covered, in refrigerator.
Fantastic! I really enjoyed the tart taste of the rhubarb, however mine were not pretty looking they were definitely edible. My rhubarb just didn't look right. But it was still good. And the ginger icing is great and you have to use the oj, the oj gave it a really nice flavor to the whole thing. Thanks for a great one! Made for Fall PAC 2008.
This was so good, it was unbelievable. I couldn't have asked for a better rhubarb recipe.
These are so delicious. Made them for Mothers Day and they were a big hit. After you drizzle icing (use oj as your liquid), you absolutely must sprinkle with 1 T finely chopped crystallized ginger (opt. item in the orig. BHG recipe). YUMMY!!