Oatmeal Rhubarb Pancakes Food

RHUBARB OATMEAL BARS

Steps:

• Preheat the oven to 350˚Make the Crust/Topping:
• mix the dry ingredients together
• cut the butter in chunks and drop it in the dry mix, cut in with a pastry blender or two knives, or use your hands mix it in
• keep mixing until it looks like coarse crumbs
• save off 1 cup of crumbs
• press the rest in the bottom of a 9X13 baking dish
• Make the Rhubarb Filling
• put the rhubarb, water (if using) and sugar in a sauce pan
• bring it to a boil over medium high heat, it will get very juicy as it cooks
• once it comes to a boil reduce the heat to keep it from scorching, just keep it bubbling lightly until the rhubarb is just starting to get soft
• remove 2/3 cup of the juice and whisk in the flour into it
• add it back in the pan and stir until thickened, cook and stir for 1-2 minutes and remove from the heat (you just made rhubarb gravy!)
• spread the rhubarb over the base layer in the 9X13 sprinkle with reserved crumbs
• bake for 30-35 minutes until top is lightly brown and the rhubarb is bubbly
• let it cool before you cut it for best results

OATMEAL RHUBARB PANCAKES

Steps:

• Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
• Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

FAMILY FAVORITE OATMEAL PANCAKES

Steps:

• Pour milk over oats and let stand 2-5 minutes.
• Beat in eggs, oil, then remaining ingredients.
• Mixture will be thin.
• Fry on hot griddle.
• Serve with honey butter (equal parts of honey and butter beaten until smooth), or favorite topping.

RHUBARB OATMEAL MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Mix the oatmeal, flour, salt, baking powder, cinnamon, and nutmeg well in a large bowl.
• Mix the brown sugar, sour cream, egg, oil, and vanilla well in a medium bowl.
• Pour the wet into the dry and fold until about halfway mixed.
• Add the rhubarb and fold until just combined.
• Portion into a greased muffin tin and sprinkle the tops with the sugar.
• Bake for about 20 minutes.
• Cool in the pans for 10 minutes before removing to a wire rack.

RHUBARB LOVER'S PANCAKES

Steps:

• Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium, cover, and cook until tender, about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture; set aside to cool to room temperature, about 30 minutes.
• Whisk flour, baking powder, 1 teaspoon sugar, and salt together in a large bowl. Whisk milk, melted butter, egg, and vanilla together in a cup; stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip pancakes; cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Serve pancakes with remaining rhubarb sauce.

RHUBARB OATMEAL MUFFINS

Steps:

• In a bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.