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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Bessie's Rhubarb Bars Recipe

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This recipe for Bessie's Rhubarb Bars is from The Berger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 cups boiling water
3 cups rhubarb, cut up
1 cup butter, softened
1 cup brown sugar, firmly packed
1-1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup chopped nuts
1-1/2 cups oatmeal
1/2 teaspoon salt
1-1/2 cups sugar
3 tablespoons corn starch
1/2 cup Half and Half
1 teaspoon vanilla
Directions:
Directions:
Preheat over to 350º. Pour boiling water over rhubarb and let stand while mixing the butter, brown sugar, flour, soda, nuts, oatmeal and salt. Mix until crumbly and pat half of the mixture in 9 x 13 pan. Reserve other half for the top. Drain the rhubarb and let stand while mixing the sugar, cornstarch, half and half and vanilla in a 2 qt pan.
Add drained rhubarb to the 2 qt pan. Cook until thick and rather transparent (stir to keep from sticking). Pour over crust in pan. Cover with reserved crumbs and pat down. Bake until nice and brown, about 30-35 minutes. Cool.
Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
This is my mom's recipe she entered in the 1978 Championship Bake-Off sponsored by the American Dairy Association of Wisconsin. Her recipe was one of the top 17.

 

 

 

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