Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.

Gallery

Recipe Summary test

prep:
20 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 60 mins
Servings:
20
Yield:
20 bars
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rhubarb, 1/2 cup (125 mL) brown sugar and the water in a heavy saucepan set over medium heat. Bring to a boil. Simmer, stirring often, for 10 to 12 minutes or until rhubarb is soft and thickened to an applesauce consistency. Cool to room temperature.

    Advertisement
  • Preheat oven to 325 degrees F (160 degrees C).

  • Toss cookie crumbs with melted Spreadables butter until well combined. Press into bottom of a parchment paper-lined, 9-inch (23 cm) baking dish.

  • Whisk sour cream with remaining sugar and flour until well combined; whisk in eggs and vanilla just until smooth. Pour over prepared crust. Dollop rhubarb mixture over top and swirl with a knife until evenly marbled.

  • Bake for 28 to 30 minutes or until centre is just slightly jiggly. Cool to room temperature, then chill thoroughly before slicing.

Tips:

To make gingersnap cookie crumbs, pulse 22 (or about 6 oz/180 g) cookies in a food processor until finely crumbed.

Replace half or all of the rhubarb with fresh or frozen strawberries.

Prepared bars can be held in the refrigerator for up 3 days.

Nutrition Facts

141 calories; protein 2.3g; carbohydrates 19.2g; fat 6.3g; cholesterol 33.6mg; sodium 60.9mg. Full Nutrition
Advertisement