- make this recipe
- user reviews (3)
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1 1/2
cups quick-cooking rolled oats
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1
cup all-purpose flour
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3/4
cup packed brown sugar
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3/4
cup butter
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1/4
cup granulated sugar
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2
tablespoons all-purpose flour
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1/2
teaspoon ground ginger
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2
cups fresh or frozen unsweetened sliced rhubarb
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1
Ginger Icing (see recipe)
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1
tablespoon finely chopped crystallized ginger (optional)
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.
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3/4
cup sifted powdered sugar
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1/4
teaspoon ground ginger
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3
- 4
teaspoons apricot nectar, orange juice, or milk
In small bowl sitr together powdered sugar, ginger, and apricot nectar, orange juice, or milk.
- Servings Per Recipe 16,
- Calories 221,
- Protein (gm) 2,
- Carbohydrate (gm) 32,
- Fat, total (gm) 10,
- Cholesterol (mg) 24,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 340,
- Vitamin C (mg) 2,
- Sodium (mg) 70,
- Potassium (mg) 99,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Excellent. Eat the day they are made; they still taste good the next day, but the ginger flavor fades.
5/18/2012 03:42:58 PM Report AbuseMy favorite rhubarb recipe ever. Don't skip the foil lined pan, it's brilliant. Also, make sure you cut them when they are still a little warm.
6/9/2010 09:12:55 AM Report AbuseThis is one of the best desserts out there - a great use for spring rhubarb - I always get asked to bring this dessert again or for the recipe.
5/10/2010 11:56:35 AM Report Abuse