Wednesday, June 22, 2011

Rhubarb Bars

I am LoViNg this beautiful weather!  The sun is shining, the birds are chirping, and I've finally been able to get my little pond in and plant some shrubs and pretty flowers.  It's just been so relaxing and therapeutic to be enjoying the summer, finally.... nearing the END of June!  But after doing yardwork, I wanted something sweet!  And, thanks to my friend, I have some rhubarb in my freezer!  So I googled rhubarb desserts.  Don't you just love technology? I DO!  I found this recipe on and changed it just a bit to suit my likings. Oh these are so yummy! I enjoyed them warm right out of the oven with a scoop of vanilla ice cream.... But then, after they cooled and were cut into bars, they were absolutely delightful! { Please let it be our little secret that I ate two in one sitting!  I can't complain about the image looking back at me in the mirror, and expect anyone to have sympthy if I continue doing this! so.... shhhhhhh! :)} So, not only are they YUMMY, they are a versatile summer dessert!  Enjoy!

Rhubarb Bars
original recipe from
adapted by From Cupboard to Cupboard
printable recipe

3 cups fresh or frozen, unsweetened, sliced rhubarb
1 cup granulated sugar
1/4 cup water
1/2 cup granulated sugar
2 Tbsp flour
1 tsp vanilla

1 1/2 cups flour
1 1/2 cups quick cooking rolled oats
1 cup packed brown sugar
1/4 tsp baking soda
2 tsp ground cinnamon
1 cup butter, softened (could use shortening)
1/2 cup chopped nuts (I used walnuts)

Preheat oven to 375 degrees.  Grease a 9x13 pan; set aside.  For filling; In a medium saucepan, combine rhubarb, 1 cup sugar, and 1/4 cup water.  Bring to a boil, reduce heat, cover and simmer 5 minutes.  Meanwhile in a small bowl, combine 1/2 cup sugar and 2 Tbsp flour.  Stir into rhubarb mixture.  Cook and stir about 1 minute more until thick.  Remove from heat, stir in vanilla and set aside.
In a medium mixing bowl (I used my KA), combine flour, oats, brown sugar, cinnamon and baking soda.  Using a pastry blender or two knives (I used my KA), cut in butter til the mixture resembles coarse crumbs.  Stir in chopped nuts.  Reserve 1 cup crumb mixture.
Press remaining crumb mixture into bottom of prepared pan.  Evenly spread rhubarb mixture on top.  Sprinkle with reserved crumb mixture.  Bake in preheated oven for 30-35 minutes or until top is golden. Let cool completely on wire rack before cutting into bars.... {at least if you're serving them as cookies :)}

Happy Cooking!

I linked up here!

Cast Party Wednesday


  1. What a gorgeous pink color! These would be perfect for breakfast or dessert. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

  2. Beautiful blog and loved this gorgeous pink:)
    First time here and I must say you are very talented!
    Hope to see you on my blog:)

  3. Mmmm, I love rhubarb! These look SO amazing. I wish I could have one right now!

    Stopping over from the Sweets for a Saturday link party. :)

  4. I have a large rhubarb plant just ready for harvest. This recipe looks great.

  5. How do you harvest rhubarb?


Thanks for visiting! Your happy comments make my day!