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Ingredients
| rolled oats: 1 1/2 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| light brown sugar (packed): 1 cup (packed) |
| multipurpose shortening: 1 cup |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| pecans: 1/2 cup (finely chopped) |
| cornstarch: 3 Tbl |
| pineapple juice: 1/4 cup |
| rhubarb (chopped): 3 cups (chopped) |
| crushed pineapple: 1/2 cup (drained) |
| granulated sugar: 1 1/2 cups |
Minneapolis Rhubarb Bars
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
- Cream brown sugar and shortening.
- Add oats, flour, baking soda, salt and chopped nuts.
- Mix well.
- Press 2/3 of mixture into greased 9x13 pan.
- Save remaining 1/3 for the topping.
- In a medium saucepan, mix cornstarch and pineapple juice.
- Add rhubarb, crushed pineapple and sugar.
- Cook until thick, stirring frequently.
- Pour over crust.
- Top with remaining crumb topping.
- Bake at 350 for 30 minutes.