The Pioneer Woman Tasty Kitchen
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Oatmeal Rhubarb Crumble Bars

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Level: Easy

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Description

A sweet, tangy, gooey layer of rhubarb sandwiched between an oatmeal pecan crumble. Perfect as an afternoon snack, or served warm with a scoop of vanilla ice cream.

Ingredients

  • FOR THE FILLING:
  • 3 cups Chopped Rhubarb
  • 1-½ cup Granulated Sugar
  • 2 Tablespoons Cornstarch
  • ¼ cups Water
  • ½ teaspoons Ground Ginger
  • 1 teaspoon Vanilla
  • FOR THE CRUMBLE:
  • ¾ cups Chopped Nuts (I Used Pecans.)
  • 1-½ cup Rolled Oats
  • 1-½ cup White Whole Wheat Flour (all Purpose Makes A Fine Substitute)
  • 1 cup Brown Sugar
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 cup Butter, Cut Into Small Cubes

Preparation

Preheat the oven to 350 F. Grease a 9 x 13 inch baking dish.

For the filling:
Combine rhubarb, sugar, cornstarch, water, and ginger in a small saucepan. Bring to a boil, then reduce heat to medium low and allow to cook, uncovered, until rhubarb begins to break down and mixture is a translucent pink color (about 15 minutes). Stir in vanilla. Remove from heat and set aside.

For the crumble:
Meanwhile, in a medium sized bowl combine nuts, oats, flour, brown sugar, salt, baking soda, and cinnamon. Add the pieces of butter and use two forks, a pastry cutter, or your fingers to blend the butter and oat mixture together until crumbly. I’ll be honest, this is one of my least favorite kitchen tasks. I usually start with the pastry cutter then give up and go for the messier (but easier and faster) finger method. Set aside.

To assemble:
Press half of the crumble mixture into the prepared pan. Pour all of the rhubarb mixture over the crust. Top with remaining crumble. Bake in the preheated oven for 20-25 minutes, or until crust is golden.

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