RHUBARB CRUMBLE BARS
The buttery oatmeal crust and crumble are sweetened with brown sugar and complement the sweet-tart rhubarb center perfectly. These are the best rhubarb bars I have ever eaten!
Provided by Michaela Kenkel
Categories Bars
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
- FILLING: In a medium-sized saucepan over medium heat, stir together rhubarb, sugar, vanilla, water, and corn starch. Cook until it thickens, about 20 minutes or so, stirring regularly so it doesn't stick.
- CRUST/CRUMBLE: In a bowl, using a mixer or a wooden spoon, cream the butter until it's smooth. Add in brown sugar and combine well. Mix in baking soda and oatmeal. Fold in flour. The mixture will be crumbly.
- Press half of the crust/crumble mixture into the bottom of the prepared pan. Spread thickened filling over the top. Add remaining crust/crumble mixture to the top.
- Bake for 30 minutes. It can be served warm with ice cream. Store in the refrigerator.
Nutrition Facts : Calories 124 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bar, Sodium 30 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
STREUSEL RHUBARB DESSERT SQUARES RECIPE - (4/5)
Provided by HeatherS
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cup flour and powdered sugar. Using pastry blender, cut in 1/3 cup margarine until crumbly. Press in bottom of ungreased 9-inch square pan. Bake at 350°F. for 15 minutes. In medium bowl, combine all filling ingredients; blend well. Pour over partially baked crust. In medium bowl, combine all topping ingredients to form crumbs; sprinkle over rhubarb mixture. Bake at 350°F. for 45 to 55 minutes or until topping is light golden brown and rhubarb is tender. 6 to 8 servings.
STRAWBERRY-RHUBARB SQUARES
Yum! A ruby-red dessert that serves a crowd!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 20
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
- In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
- Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 33 g, TransFat 1/2 g
RHUBARB STREUSEL CAKES
Categories Cake Dairy Dessert Bake Quick & Easy Rhubarb Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 individual cakes
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Generously butter muffin cups and top of pan.
- Make streusel for topping:
- Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
- Make batter:
- Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
- Top and bake cakes:
- Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.
STREUSEL RHUBARB DESSERT
This old-fashioned dessert has a sweet crumb topping and pleasantly tart rhubarb filling that guests are sure to love. Shelley Balint of Cordova, Alaska shared the make-ahead recipe.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges., Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 310 calories, Fat 11g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
OATY RHUBARB STREUSEL BARS
The rhubarb filling for these tasty treats is baked to a bubbly, golden brown. A ginger icing finishes them off.
Provided by Annacia
Categories Bar Cookie
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
- 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.
- 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.
- 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.
- Frosting:.
- In small bowl stir together powdered sugar, ginger, and apricot nectar, orange juice, or milk.
Nutrition Facts : Calories 214.1, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 80.3, Carbohydrate 31.6, Fiber 1.3, Sugar 19, Protein 2.1
RHUBARB MUFFIN SQUARES
Make and share this Rhubarb Muffin Squares recipe from Food.com.
Provided by Jacqueline in KY
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine the brown sugar, almonds and cinnamon in a small bowl and set aside for the topping.
- Combine buttermilk and wheat bran and allow to stand.
- Stir together flour, baking powder, baking soda and salt; set aside.
- Cream together the butter and brown sugar.
- Add egg and vanilla, beat well.
- Add the dry mixture to the creamed mixture alternately with buttermilk and bran mixture, mixing well after each addition.
- Stir in 1 cup diced rhubarb.
- Spoon batter into prepared 9" x 9" pan.
- Top with remaining rhubarb.
- Sprinkle with almond topping.
- Bake for 45 minutes.
Nutrition Facts : Calories 250.7, Fat 10.5, SaturatedFat 5.3, Cholesterol 38.8, Sodium 273.8, Carbohydrate 36.2, Fiber 2.4, Sugar 19.2, Protein 4.5
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