RHUBARB OAT BARS
These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! -Renette Cressey, Fort Mill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 bars.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 145 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 126mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY RHUBARB CRUMB BARS
If you're looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
- Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
- Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
- Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
- Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 39.4 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 70.4 mg, Sugar 21.1 g
STRAWBERRY RHUBARB DESSERT BARS
I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.
Provided by Muffin Goddess
Categories Bar Cookie
Time 1h
Yield 24-36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
- Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
- Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
- Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
- Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
- Set aside 1 1/2 cups of crumb mixture.
- Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
- Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
- Cool completely (I pop pan in fridge for a bit if I'm short on time).
- Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.
Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 105, Carbohydrate 28, Fiber 1.1, Sugar 17.3, Protein 1.7
RHUBARB OATMEAL BARS
A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.
Provided by Lezlie
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Crust: Combine all ingredients until crumbly.
- Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
- Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
- Cook until clear.
- Blend in vanilla.
- Pour over baked crust.
- Sprinkle with remaining crumb mixture.
- Bake at 350° for 20 minutes.
Nutrition Facts : Calories 229.7, Fat 10.4, SaturatedFat 2.4, Sodium 47.2, Carbohydrate 32.9, Fiber 1.3, Sugar 21.8, Protein 2.1
STRAWBERRY RHUBARB OATMEAL
If you love strawberry rhubarb crisp, you'll love this fresh and fruity bowl of oatmeal.
Provided by Deryn Macey
Categories Breakfast
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Bring the milk or water to a light simmer in a small saucepan.
- Add the rest of the ingredients, reduce heat and simmer uncovered for 5-7 minutes until thickened.
- Remove from heat and let sit for 3-5 minutes to further thicken, then scoop into a bowl and serve with additional fresh sliced strawberries and a drizzle of plant-based milk and/or maple syrup.
Nutrition Facts : ServingSize 1, Calories 288 calories, Sugar 4.2 g, Sodium 191.3 mg, Fat 7.2 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 42.3 g, Fiber 11 g, Protein 9.7 g, Cholesterol 0 mg
STRAWBERRY RHUBARB BAKED OATMEAL RECIPE
This strawberry rhubarb baked oatmeal is the perfect healthy breakfast that's packed with fiber, protein, and will satisfy your sweet tooth while keeping you full until lunchtime.
Provided by Linley Hanson
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF and spray a 10-inch by 7-inch casserole dish with nonstick cooking spray.
- Prep rhubarb, by chopping into bite-sized pieces. Place in a medium bowl and then add honey. Mix well and let sit while you prep the rest of the bake.
- Place banana in a large bowl and mash with a fork. Then, add the rest of the wet ingredients and mix until combined.
- Add rolled oats, oat flour, baking powder, strawberries, and a pinch of salt and mix. Then, add rhubarb/honey mixture and mix one more time.
- Transfer batter into casserole dish and use a spatula to spread evenly.
- Top with additional strawberry slices.
- Bake at 350ºF for 33-37 minutes or until the oatmeal bake has firmed up.
Nutrition Facts : Calories 256 kcal, Sugar 16 g, Sodium 64 mg, Fat 5 g, Carbohydrate 46 g, Fiber 6 g, Protein 8 g, ServingSize 1 serving
RHUBARB OATMEAL BARS
This recipe for Rhubarb Oatmeal Bars will get that last bag of rhubarb right out of the freezer. Pair it with another pantry staple, oatmeal and you've got cookies you can make just about anytime.
Provided by Laura
Categories Dessert Recipes
Time 55m
Number Of Ingredients 10
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
Nutrition Facts : Calories 211 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 97 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
STRAWBERRY RHUBARB BAKED OATMEAL
Steps:
- Preheat the oven to 375° F.
- Lightly spray a 9 x 9" ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.
- Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.
- In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.
- In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.
- Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.
- Sprinkle the remaining almonds over the the top.
- Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Nutrition Facts : ServingSize 1 /6, Calories 221.5 kcal, Carbohydrate 41 g, Protein 6 g, Fat 5 g, SaturatedFat 0.3 g, Cholesterol 30 mg, Sodium 330 mg, Fiber 4.5 g, Sugar 26 g
HEALTHY STRAWBERRY OATMEAL BARS
The easiest, best strawberry oatmeal bars with butter crumb topping. One bowl, simple ingredients, and 100% whole grain-perfect for a snack or dessert!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
- Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
- Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
- While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
Nutrition Facts : ServingSize 1 (of 16) without glaze, Calories 100 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Fiber 1 g, Sugar 6 g
STRAWBERRY OATMEAL BREAKFAST BARS
I'm always on the lookout for easy and delicious things to make for breakfast that are on the one hand, relatively healthy and good for you, while on the other hand, not too good for you. I think these really do fit the bill. These are normally made with strawberry preserves, but here we're using fresh strawberries for a little lighter and lower-sugar approach. For best results, refrigerate before serving.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish.
- Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.
- Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.
- Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.
- Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.
- Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.
- Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 43.5 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 7.5 g, Sodium 127.5 mg, Sugar 19.5 g
STRAWBERRY RHUBARB BAKED OATMEAL
If you love strawberry rhubarb then you are going to love this strawberry rhubarb baked oatmeal recipe. It's a perfect summer breakfast meal prep idea.
Provided by Randa Derkson
Categories Breakfast
Time 57m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F. Spray your baking pan with coconut oil.
- Add 1 cup strawberries, 1/2 cup rhubarb, cinnamon, chia seeds, oats, almond milk, honey and vanilla to a bowl. Mix together. Let the mixture stand for 10 minutes for the oats to absorb the liquid.
- While the mixture is sitting, make the oat topping. Mix all the topping ingredients (except for the fruit) in a bowl with your hands to get evenly mixed together. Add the fruit, stir.
- Pour the mixture into a baking dish. Top with the oat topping.
- Bake for 45 minutes. Remove from the oven and let cool completely.
- Slice and top with optional coconut whipped cream.
Nutrition Facts : ServingSize 1 serving, Calories 214 kcal, Carbohydrate 32 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Sodium 91 mg, Fiber 5 g, Sugar 13 g
STRAWBERRY OATMEAL BARS
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
- Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
STRAWBERRY RHUBARB OATMEAL BARS
Here is another rhubarb recipe from Shupert's Honey Farm. This recipe is dated 1959 in Mom's collection. The drizzle is an important part of the recipe becasue the rhubarb is sour or tart.
Provided by Kathie Carr
Categories Cookies
Time 45m
Number Of Ingredients 16
Steps:
- 1. To make the filling: In a medium saucepan, stir together rhubarb, strawberries and lemon juice. Place over medium heat - cover and cook, stirring occasionally, until fruit is tender, about 8-12 minutes. In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil. Continue boiling until thickened, about 1 minute. Remove from heat and set aside.
- 2. To make the crust: Preheat oven to 350. In a large mixing bowl, combine flours, oats, brown sugar, butter, baking soda and salt. Mix at low speed until the mixture resembles coarse crumbs. Set aside 1 1/2 cups of this crumb mixture. Scoop the remaining crumb mixture into the bottom of a 9 by 13 inch baking dish lightly greased. Evenly spread filling over crust. Scatter the reserved crumb mixture over the top. Bake until golden brown, about 30 to 35 minutes. Remove and set on a wire rack to cool completely.
- 3. To make the drizzle: In a small bowl, whisk confectioners' sugar and enough of the milk until it flows easily. Drizzle the mixture over the cooled bars before cutting.
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- 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
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- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
- Combine 1/2 cup sugar and cornstarch in bowl. Stir into fruit mixture. Continue cooking, stirring constantly, 1 minute or until mixture comes to a boil. Continue boiling 1 minute or until thickened. Remove from heat. Set aside.
- Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs.
STRAWBERRY RHUBARB OATMEAL BARS - THE BAKING CHOCOLATESS
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- Combine rhubarb, strawberries and lemon juice in 2-quart saucepan and cook over medium heat, stirring occasionally, 8-12 minutes or until fruit is tender.
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5/5 (2)Calories 260 per servingServings 16
- Combine rhubarb, water and sugar in 1-quart saucepan. Cook over medium heat 1-2 minutes or until mixture comes to a boil. Cover; cook over low heat 5 minutes or until rhubarb is very soft.
- Stir preserves and cornstarch into rhubarb mixture. Cook, stirring constantly, 3-5 minutes or until mixture comes to a boil and thickens. Remove from heat.
- Combine oats, flour, brown sugar and baking soda in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 3/4 cup crumb mixture.
STRAWBERRY CRUMBLE RHUBARB BARS | MINIMALIST BAKER RECIPES
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4.8/5 (43)Total Time 2 hrsCategory DessertCalories 258 per serving
- Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a food processor or high-speed blender and pulse into a fine meal, making sure no large pieces remain.
- Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
- Spread the mixture into the lined baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass).
STRAWBERRY RHUBARB BREAKFAST OAT BARS - THE HEALTHFUL IDEAS
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Reviews 44Estimated Reading Time 4 minsCategory BreakfastTotal Time 50 mins
- Preheat your oven to 175C (347F). Prepare a springform pan with parchment paper and set aside.
- In a small saucepan, melt the coconut oil, add the maple syrup, almond butter, mix, and slightly heat it all up over very low heat just so that the maple syrup and almond butter aren't cold enough to solidify the coconut oil again.
STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
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4.4/5 (17)Total Time 3 hrsCategory Desserts
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon. See photo above for a visual.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
HEALTHY STRAWBERRY RHUBARB OAT BARS - MY KITCHEN LOVE
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Reviews 6Category SnackCuisine AmericanTotal Time 55 mins
- Place a medium sauce pan over medium heat with rhubarb pieces, strawberry pieces, and honey. Cook, stirring occasionally for 15-20 minutes or until rhubarb and strawberries have become tender. Remove from heat, mix in lemon juice, and set aside.
STRAWBERRY RHUBARB OAT BARS - FAMILY AROUND THE TABLE
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- Preheat the oven to 350°F. Butter a 9" x 9" square baking pan. Cut 2 pieces of parchment paper to fit, with sides overlapping about 2 inches. Place the first piece in pan and butter, then place the second piece covering opposite sides in pan and butter. Using metal binder clips, clip parchment to the pan. Set aside.
- Whisk vanilla and butter together and add to the oat mixture. Stir with a rubber spatula or wooden spoon to combine, making sure it's evenly moistened.
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Estimated Reading Time 8 mins
- Preparations: Pre-heat oven to 375F (180C), prepare a 9×13 in (23×33 cm) baking dish with parchment paper. Let the parchment paper stick out of the edges for easy oatmeal bars removal.
- Add in wet ingredients: Pour in melted coconut oil, maple syrup and vanilla extract. Combine with a spatula, and then set aside 1 cup of this mixture.
- Add to baking dish: Pour the oatmeal mixture into the prepared baking dish. Pat it down with the backside of a spoon or spatula. Add diced strawberry and rhubarb over and then evenly top with a little cornstarch and lemon juice. Top with the remaining 1 cup of oatmeal mixture and pumpkin seeds, if using.
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5/5 (1)Category Breakfast, DessertCuisine AmericanCalories 369 per serving
- While the crust is baking, add the rhubarb, strawberries, orange juice, and honey to a medium saucepan and simmer for 5-7 minutes, until broken down into a sauce but still a bit chunky.
- Pour the sauce on top of the baked crust layer. If there is too much, save it and enjoy it on oatmeal or ice cream!
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5/5 (19)Total Time 1 hr 5 minsCategory DessertCalories 305 per serving
- For the crumb layer: Preheat oven to 350 degrees F. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment*.
- In a mixing bowl whisk together flour, baking soda and salt. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar.
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5/5 (1)Total Time 45 minsCategory DessertCalories 257 per serving
- Start by browning the butter. Place the butter into a medium sized saucepan and set over a medium heat. Once melted, whisk the butter frequently to keep it moving until the milk solids turn a nutty brown colour and the butter smells fragrant. This should take around 5 minutes. Add the sugar and maple syrup to the browned butter and stir.
- In a large bowl, mix together the flour, oats, bicarb and salt. Pour the butter and sugar mixture into the dry ingredients and stir to combine. The mixture will be crumbly.
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- To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
- Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
- Preheat oven to 400 degrees F. Generously coat a 9-by-13-inch baking dish with cooking spray.
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