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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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I got this recipe from a church cookbook from the 1970s and have been using it for several years. My family loves these bars. Ingredients:
1 1/2 cups rolled oats |
1 1/2 cups flour |
1 cup brown sugar, packed |
1 cup shortening |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup pecans, finely chopped |
3 tablespoons cornstarch |
1/4 cup pineapple juice |
3 cups rhubarb, chopped |
1/2 cup crushed pineapple, drained |
1 1/2 cups sugar |
Directions:
1. Cream brown sugar and shortening.
2. Add oats, flour, baking soda, salt and chopped nuts.
3. Mix well.
4. Press 2/3 of mixture into greased 9x13 pan.
5. Save remaining 1/3 for the topping.
6. In a medium saucepan, mix cornstarch and pineapple juice.
7. Add rhubarb, crushed pineapple and sugar.
8. Cook until thick, stirring frequently.
9. Pour over crust.
10. Top with remaining crumb topping.
11. Bake at 350 for 30 minutes.
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