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Ingredients
| all-purpose flour (unsifted): 2/3 cup |
| whole wheat flour: 1/4 cup |
| powdered sugar (unsifted): 1/3 cup |
| salted butter: 1/4 cup (cold) |
| granulated sugar: 1/2 cup |
| Splenda: 1/2 cup |
| all-purpose flour (unsifted): 1/4 cup |
| eggs: 4 (whites) |
| vanilla extract: 1 tsp |
| rhubarb (chopped): 3 cups (finely chopped) |
Cookie Crusted Rhubarb Bars
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350 and grease an 11x7 baking pan.
- Combine flours and powdered sugar; cut in butter until mixture resembles coase crumbs (mixture will seem powdery, but will come together while baking).
- Press mixture to bottom on baking pan and bake for 12 minutes.
- Meanwhile, gently combine sugars, flour, egg whites and vanilla. Stir in rhubarb.
- Pour mixture over warm crust and bake for 35-40 minutes until wooden pick comes out clean.
- Cool on wire rack, can be served warm.
- Store in refrigerator.