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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This is a favorite around here and with rhubarb coming in,it will be nice to make Ingredients:
crust |
11/2c quick cooking oats |
1c flour |
3/4c brown sugar |
3/4c butter(11/2 sticks) |
filling |
1/4c sugar |
2tbs flour |
1/2tsp powdered ginger |
2c sliced rhubarb |
ginger icing |
3/4c powdered sugar,sifted |
1/4tsp powdered ginger |
3-4 tsp. orange juice or milk |
Directions:
1. Preheat oven to 350. Line 8 square pan with heavy aluminum foil extended over pan's edges. In a largebowl,sift together the oats,flour and brown sugar. Cut in the butter until mixture resembles coarse crumbs. Scoop out 1c of mixture and set aside. Press remaining mixture into prepared pan and bake at 350 for 25 mins.
2. In medium bowl,stir together the sugar,flour and ginger. Add rhubarb and toss to coat. Spread over hot crust. Sprinkle with reserved crust mixture and press lightly. Bake 30-35 mins or till top is golden and filling bubbly. Cool on wire rack.
3. For the icing,in a small bowl,combine powdered sugar,ginger and enough liquid for good drizzling consistency.
4. Drizzle over bars while still in pan. Lift foil from pan and cut into bars. Serve right away. Store any leftovers(which there probably won't be) covered in refrigerator for 2 to 3 days or freeze.
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