"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Rhubarb Bars, by Carolyn Mahaffey, is from Mahaffey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups cut up rhubarb 1 1/2cup sugar 2 tbsp cornstarch 1/4 cup water 1 tsp vanilla
Crust: 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 375º 30 - 35 minutes.
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