Rhubarb Oatmeal Bars Recipe

by katerina on May 14, 2010

A good recipe developer will test and adjust a recipe at least a handful of times before publishing it. As a consumer of cookbooks I can usually tell after making a few recipes what the author’s philosophy on recipe testing is. Does the recipe work well? Are the instructions clear?

When I publish a recipe here I try my best to produce well written recipes. Luckily, I don’t have very many utter failings in the kitchen, usually it is either good or forgettable, but rarely inedible.

Rhubarb Oatmeal Recipe

I find I have the most problems when I adapt a recipe to make it healthier. I know this rhubarb and oatmeal bar recipe will work for you, because I want through several revisions.

The first version was far too sweet and so greasy it was like I had just dipped the bar in melted butter. The second version had too much nutmeg which completely overpowered the rhubarb flavour. However, my third attempt made the rest of the work worth it.

Rhubarb Oatmeal Bar Recipe

Luckily, although I don’t have a fleet of recipe testers (or maybe I do?), I have a spouse who is willing to eat my imperfect rhubarb baking. He is even enthusiastic about it.

[print_this]Rhubarb Oatmeal Bars Recipe
(makes one 8×8″ pan worth)

Adapted from these Rhubarb Crumb Bars

1 cup whole wheat Flour
1/2 cup brown sugar, packed
1 cup oats
1/2 cup butter, melted

3 cups rhubarb
1 egg
1/2 cup sugar
1/4 one whole nutmeg, grated
1 tablespoon whole wheat flour
1/4 teaspoon ground ginger
a pinch of salt

Preheat oven to 350F. To make the crust, combine flour, sugar and oats with a fork and stir in melted butter. Spray an 8×8 inch baking pan with cooking spray and press in half of the crust mixture evenly across the bottom of the pan.

Now it is time to make the filling. In a mixer or large bowl beat the egg. In a small bowl fork together the sugar, nutmeg, flour, ginger. While beating the egg, add the sugar mixture in and beat together.  Chop the rhubarb into 1/4″ slices and mix into the filling.   Pour over into the pan and then sprinkle with remaining topping. Press gently.

Bake for 25-35 minutes or until browned on top.[/print_this]

Similar Recipes:

Rhubarb, Ginger and Pumpkin Muffin
Strawberry Rhubarb Pie
Apple and Rhubarb Crisp

{ 19 comments… read them below or add one }

Fatal error: Cannot assign by reference to overloaded object in /home/katerina/webapps/wp/wp-content/themes/thesis_185/lib/classes/comments.php on line 187