Ingredients
- 3 cups flour
- 2 cups firmly packed brown sugar
- 3 cups old-fashioned rolled oats
- 2 tea. baking powder
- 1 tea. salt
- 1 tea. cardamon
- 1/2 ta. nutmeg
- 2 cups butter, room temperature
- 2-3 cups rhubarb sauce, recipe follows
- Rhubarb Sauce
- 8 cups rhubarb, cut into 1" pieces
- 1 cup water
- 1 - 1 1/2 cups sugar
- 1/4 tea. nutmeg
- 2 tea. cornstarch
- 1/4 cup cold water
Preparation
Step 1
Rhubarb Sauce
Combine rhubarb, water, sugar, and nutmeg in a saucepan. Bring to a boil, reduce heat to low and simmer 20 minuted (until tender and falls apart).
Whisk together cornstarch and water in a small bowl and then stir this mixture into your sauce, bring back to a boil for 1 minutes or until thickened.
Crumble Bars
Preheat the oven to 350 degrees. Line a 9x13 pan with foil or parchment paper and then butter he foil.
In a bowl, place the first 7 ingredients (everything except for the butter and sauce) and mix with electric mixer until combined. Add in the butter and mix until everything is moist, crumbly and combined.
Dump about 2/3 of the mixture (no need to measure, just guesstimate!) into your prepared pan and press firmly. Spread the rhubarb sauce evenly over the crust.
Take the remaining 1/3 crust mixture and crumble it evenly over the top. Press down very gently.
Bake for 60-75 minutes, until the crust is golden brown. Let the bars cool completely in the pan and then lift out by the foil and cut into bars to serve.
Makes a big batch but freezes excellently.