"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rhubarb Bars Recipe

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

Contributor:  
Contributor:  
Leah Belanger
Added: Thursday, June 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
9x9x2" greased pan - 375 oven

For the "crumble":
1 cup Brown sugar
1/2 cup Oleo
1/4 cup Crisco
2 cups Bisquick
1 1/2 cups quick oats

For the filling:
2 cups fresh Rhubarb (or 16oz. frozen)
1 cup sugar
1/4 cup Bisquick
1 egg

Directions:
Directions:
1. Mix the first three ingredients (for the Crumble)
until well blended. Add the Bisquick and the oats and
mix until crumbly. Press half of the mixture into the pan
and bake 10 minutes.

2. Make the filling: Heat the ingredients over medium heat,
stirring until it boils. Boil and stir for 30 seconds.

3. Spread the filling over the hot baked "crumble" layer
in the pan.

4. Sprinkle the remaining "crumble" over top and pat
gently. Bake in a 375 oven until golden brown, about 30
minutes. Cool before cutting and store refrigerated.

Personal Notes:
Personal Notes:
To me, these are a Camp treat,
and often strawberries are added. I love how the recipe
calls for things like Oleo, Crisco, and Bisquick- you just
don't see that anymore.

 

 

 

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