Oaty Rhubarb Streusel Bars

The rhubarb filling for these tasty treats is baked to a bubbly, golden brown. A ginger icing finishes them off.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• BARS

• 1 1⁄2 cups  quick-cooking rolled oats
• 1  cup all-purpose flour
• 3⁄4 cup  packed brown sugar
• 3⁄4 cup butter
• 1⁄4 cup granulated sugar
• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon ground ginger
• 2  cups  sliced rhubarb (fresh or frozen unsweetened)
• 1  tablespoon  finely chopped crystallized ginger (optional)

• GINGER ICING

• 3⁄4 cup  sifted powdered sugar
• 1⁄4 teaspoon ground ginger (more if you want a stronger flavor)
• 3  teaspoons  apricot nectar, orange juice or 3  teaspoons milk

Directions

1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
2. In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
3. Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.
5. Frosting:
6. In small bowl stir together powdered sugar, ginger, and apricot nectar, orange juice, or milk.