JULIE'S RHUBARB BARS OR CRISP RECIPE - FOOD.COM
A recipe I got from a co worker. Scrumptious. She substituted butter for shortening in the recipe and it was divine.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1 9x13 pan
Number Of Ingredients 11
Steps:
- Mix rhubarb , sugar, water, vanilla .
- Add cornstarch which has been dissolved in water.
- Cook until thick.
- Mix together ostmeal and all other ingredients until crumbly.
- Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
- Pour in rhubarb mixture and sprinkle remaining crumbs over top.
- Bake at 375 degrees for 30-35 minutes.
- Cooland cut into small bars.
- NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.
Nutrition Facts : Calories 5484.7, FatContent 253.7, SaturatedFatContent 56.7, CholesterolContent 0, SodiumContent 724.3, CarbohydrateContent 780.9, FiberContent 28, SugarContent 520.6, ProteinContent 47.9
EASY RHUBARB CRISP RECIPE | ALLRECIPES
Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Provided by Baking Girl
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 1 hours 5 minutes
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
- Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts : Calories 329.1 calories, CarbohydrateContent 59.2 g, CholesterolContent 24.4 mg, FatContent 9.8 g, FiberContent 2 g, ProteinContent 2.7 g, SaturatedFatContent 5.9 g, SodiumContent 75 mg, SugarContent 42 g
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STONEY'S FAMOUS RHUBARB CRISP RECIPE: HOW TO MAKE IT
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Total Time 50 minutes
Category Desserts
Calories 198 calories per serving
- In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender.
STONEY'S FAMOUS RHUBARB CRISP RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 50 minutes
Category Desserts
Calories 198 calories per serving
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Reviews 4.7
Total Time 45 minutes
Category Desserts
Calories 145 calories per serving
- In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
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