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Title: Rhubarb Bars
Categories: Bars, Cookies
Yield: 1 Batch

1 c Brown sugar; packed
1/2 c Butter; softened
1/2 c Margarine; softened
1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Pecans; chopped (optional)
1/2 c Quick-cooking rolled oats
3 c Fresh rhubarb;
- cut into small pieces
2 c Water; boiling
1/4 c Water; cold
2 tb Corn starch
1/2 c Granulated sugar
1 ts Vanilla

Heat oven to 375?F. Cream brown sugar, butter, and margarine. Combine
flour, soda, and salt; blend into brown sugar mixture. Stir in pecans
and oats. Press half of dough into 13x9x2" pan and set aside. Place
rhubarb in heat-proof container. Pour boiling water over the rhubarb
and let it stand 10 minutes to soften. Drain and set rhubarb aside.

Combine cold water and corn starch in saucepan. Stir in sugar and
rhubarb. Heat to boiling, stirring to dissolve sugar. Cook and stir
about 2 minutes until thick and clear. Cool slightly. Stir in
vanilla. Spread filling over pastry in pan. Sprinkle remaining dough
evenly over filling.

Bake 25 to 30 minutes or until light brown and bubbly. Cool and cut
into bars.

Note:

If you don't like the appearance of cooked rhubarb, you can add a bit
a red food colouring to give it eye-appeal.

Recipe FROM: 10,000 Tastes of Minnesota

Posted by: Florence Thompson

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