Subj : BH&G 2213
To   : ALL
From : DAVE DRUM
Date : Fri Mar 26 2021 15:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oaty Rhubarb Streusel Bars
 Categories: Grains, Fruits, Cookies
      Yield: 16 Servings
 
  1 1/2 c  Quick-cooking rolled oats
      1 c  All-purpose flour
    3/4 c  Packed brown sugar
    3/4 c  Butter
    1/4 c  Granulated sugar
      2 tb All-purpose flour
    1/2 ts Ground ginger
      2 c  Unsweetened sliced rhubarb
      1 tb Fine chopped crystallized
           - ginger (opt)

MMMMM------------------------GINGER ICING-----------------------------
    3/4 c  Sifted powdered sugar
    1/4 ts Ground ginger
      3 ts Apricot nectar, orange juice
           - or milk
 
  Set oven @ 350ºF/175ºC. Line 8 x 8" x 2" baking pan
  with heavy foil extended beyond pan edges.
  
  In large bowl stir together oats, the 1 cup flour, and
  brown sugar. Cut in butter until mixture resembles coarse
  crumbs. Set aside 1 cup oats mixture. Press remaining on
  bottom of prepared pan. Bake 25 minutes.
  
  Meanwhile, in medium bowl stir together granulated sugar,
  2 tablespoons flour, and ground ginger. Add rhubarb; toss
  to coat. Spread on hot crust. Sprinkle reserved oats
  mixture; press lightly.
  
  Bake 30 to 35 minutes, until top is golden and filling is
  bubbly. Cool on rack. Drizzle icing, sprinkle crystallized
  ginger. Lift from pan; cut into bars. Store, covered, in
  refrigerator up to 2 days. Makes 16 bars.
  
  GINGER ICING: In small bowl sitr together powdered sugar,
  ginger, and apricot nectar, orange juice, or milk.
  
  Makes 16 bars
  
  Better Homes & Gardens | May 2008
  
  MM Format by Dave Drum - 18 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Hang on to your speeding tickets. Collect three and get a bicycle!
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