These bars are similar in taste and texture to a rhubarb crisp. But these bars have the crumble base and topping with a sweetened rhubarb sauce in the middle.
I even used my retro plates to serve this on. It matched the middle fruit filling and I always think of rhubarb desserts as retro. Even if you are seeing it more and more on menus. I hope it never goes out of style.
Ingredients for Rhubarb Crips Bars from Midwest Living
- 3 cups fresh or frozen unsweetened, sliced rhubarb
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick-cooking rolled oats
- 1 cup packed brown sugar
- 1/4 teaspoon baking soda
- 1 cup shortening*
- 1/2 cup chopped pecans or walnuts
- Chopped pecans or walnuts (optional)
- Grease a 13x9x2-inch baking pan; set aside. For filling: In a medium saucepan, combine rhubarb, the 1 cup granulated sugar and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Meanwhile, in a small bowl combine the 1/2 cup granulated sugar and the 2 tablespoons flour. Stir into rhubarb mixture. Cook and stir about 1 minute more or till thick. Remove from heat; stir in vanilla. Set aside.
- In a medium mixing bowl, combine the 1 1/2 cups flour, oats, brown sugar and baking soda. Using a pastry blender or 2 knives, cut in shortening till the mixture resembles coarse crumbs. Stir in 1/2 cup pecans or walnuts. Reserve 1 cup of the crumb mixture.
- Press remaining crumb mixture into the bottom of prepared pan. Evenly spread rhubarb mixture on top. Sprinkle with reserved crumb mixture and additional chopped nuts, if you like. Bake in a 375 degrees oven for 30 to 35 minutes or till the top is golden. Cool on a wire rack. Cut into bars. Makes 45 bars.
* You could sub butter here for a slightly crisper crust, or do half butter, half shortening. A dash of cinnamon or nutmeg would be lovely in this recipe as well.
While the rhubarb is cooking you can max the crust.
Dump the crust into your greased pan (don’t forget to reserve 1 cup for the topping) and slightly press it into the pan. Top with your rhubarb filling. It will be slightly runny, but don’t worry, it bakes up fine.
Before and after baking. The bars will be nice and browned.
I used walnuts for my nut of choice. These are excellent warm or out of the fridge. Serve alone or with ice cream or whipped cream.
A view from the side. My rhubarb was green, hence the green hue. If you had a more red rhubarb, it will be red. Give this bar a try if you have access to rhubarb. Enjoy!