Author :: Spanky Buns
Category :: Sweets For The Sweet
Ingredients ::
- 1 cup packed brown sugar
- 1/2 cup margarine or butter -- softened
- 1/4 cup shortening
- 2 cups Bisquick baking mix
- 1 1/2 cups quick-cooking oats
- 1 package frozen rhubarb -- thawed and well
- -- drained or -- (16
- -- oz.)
- 2 cups fresh rhubarb cut into 1/2" pieces
- 1 cup granulate sugar
- 1/4 cup Bisquick baking mix
- 1 Egg
Rhubarb Bars
Heat oven to 375 degrees. Grease 9" square pan.
Mix brown sugar, margarine and shortening until well blended; stir in 2
cups baking mix and the oats until crumbly. Press half of the mixture in
pan.
Bake until set, about 10 minutes.
Mix rhubarb, granulated sugar, 1/4 cup baking mix and the egg in 1 1/2
quart saucepan.
Heat over medium heat, stirring constantly, until mixture thickens and
boils. Boil and stir 30 seconds.
Spread over hot baked layer.
Sprinkle remaining crumbly mixture over top; press gently.
Bake until golden brown, about 30 minutes; cool completely.
Cut into bars, about 2x 1 1/2 inches. Refrigerate any remaining bars.
Makes 24 bars.
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