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Recipe Category: Dessert
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Ingredients
- Serving Size : 1
- 1 cup packed brown sugar
- 1/2 cup margarine or butter – softened
- 1/4 cup shortening
- 2 cups Bisquick baking mix
- 1 1/2 cups quick-cooking oats
- 1 package frozen rhubarb – thawed and well – drained or – (16 oz)
- 2 cups fresh rhubarb cut into 1/2″ pieces
- 1 cup granulate sugar
- 1/4 cup Bisquick baking mix
- 1 Egg
Method
- Heat oven to 375 degrees.
- Grease 9″ square pan.
- Mix brown sugar, margarine and shortening until well blended; stir in 2 cups baking mix and the oats until crumbly.
- Press half of the mixture in pan.
- Bake until set, about 10 minutes.
- Mix rhubarb, granulated sugar, 1/4 cup baking mix and the egg in 1 1/2 quart saucepan.
- Heat over medium heat, stirring constantly, until mixture thickens and boils.
- Boil and stir 30 seconds.
- Spread over hot baked layer.
- Sprinkle remaining crumbly mixture over top; press gently.
- Bake until golden brown, about 30 minutes; cool completely.
- Cut into bars, about 2x 1 1/2 inches.
- Refrigerate any remaining bars.
- Makes 24 bars.
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