Our calendar always fills up fast with potlucks and picnics to see family and friends and this is a dessert that they look forward to every year. If you’re lucky enough to have one or two left, try warming up a piece in the microwave and topping it with vanilla ice cream. —Jennifer Pelzel, Spring Valley, Wisconsin,
Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/2 cups quick-cooking oats
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, melted
- FILLING:
- 3 cups diced fresh or frozen rhubarb
- 1-1/2 cups sugar
- 1/4 cup water
- 3 tablespoons cornstarch
- 1-1/2 cups fresh or frozen unsweetened raspberries, thawed
- 1 teaspoon vanilla extract
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 bar: 235 calories, 8g fat (5g saturated fat), 20mg cholesterol, 165mg sodium, 39g carbohydrate (24g sugars, 2g fiber), 2g protein.
