April 2019 Recipe of the Month

Rhubarb Oatmeal Bars

Rhubarb season is coming! One way to use your bounty. Recipe from Carlotta P.


Preheat oven to 350 degrees.

  • ½ cup chopped nuts
  • 1 ½ cups rolled oats
  • 1 cup brown sugar, packed
  • ¼ tsp. Salt
  • 1 ½ cups flour
  • 1 cup shortening (I used one from the coop which is mostly non hydrogenated coconut oil)
    ¼ tsp. vanilla


  • 3 cups chopped rhubarb
  • 1 ½ cups sugar
  • 2 tbsp. Cornstarch
  • ¼ cup water
  • 1 tsp. vanilla

Crust: Combine all ingredients until crumbly.
Pat half of mixture into 13 x 9” baking pan and bake for about 20 minutes before pouring filling on top.

Filling: in saucepan combine rhubarb, sugar, cornstarch and water. Cook until clear. Blend in vanilla. Pour over baking crust.
Sprinkle with remaining crumb mixture

Bake for another 20 minutes.

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