Rhubarb Bars
Servings: 24 bars
Equipment
- 9×13 baking dish
- food processor
Ingredients
For the crust and topping
- 1½ cups rolled oats
- 1½ cups unbleached all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cups packed brown sugar
- 2¼ sticks butter (vegan butter)
- 1 cup chopped walnuts
For the filling
- 3 cups chopped rhubarb
- 1 cup sugar may add up to 1 ½ cups depending on tartness
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Put the oats, flour, baking soda, salt, and brown sugar in a food processor and pulse a few ties to blend
- Add the butter and about half of the nuts and process until the mixture starts to clump together
- Put half of the mixture nto a 9×13-inch baking dish.
- Add the remaining nuts to the rest of the oatmeal mixture, pulse onece just to blend, and reserve in the refrigerator for the crumb topping
- Press the crust mixture into the baking dish to form an even layer over the bottom. Chill while you make the rhubarb filling
Make the filling
- Heat the oven to 375 degrees
- Put the chopped rhubarb, sugar, cornstarch, vanilla, and ¼ cup of water into a medium saucepan over medioum-high hea, bring to a boil, stirring constantly, and then reduce the heat to a simmer
- Continue cooking and stirring until the filling is thick and jam-like, 15 to 25 minues. Let the filling cool and then pour it over the bottom crust.
- Crumble the remaining topping mixture over the top as evenly as possible; it's okay if the rhubarb peeks through
- Bake until the bottom crust and topping are nicely golden and the filling is bubbling just a bit around the edges, 25-35 minutes.
- Cool completely before cutting into approximately 2-inch squares
