"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Bars Recipe

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This recipe for Rhubarb Bars, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Mahaffey
Added: Monday, January 28, 2008


3 cups cut up rhubarb
1 1/2cup sugar
2 tbsp cornstarch
1/4 cup water
1 tsp vanilla

1 1/2 cup oatmeal
1 1/2 cup flour
1 cup brown sugar
1 cup shortening
1/2 tsp soda
1/2 cup chopped nuts

Dissolve cornstarch in water. Mix all ingredients together and cook until thick. Mix crust together until crumbly. Pat 3/4 mixture into a 9 x 13 pan. Pour rhubarb mixture and sprinkle remaining crumbs over top. Bake 375 30 - 35 minutes.




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