Oatmeal Crisp Rhubarb Bars

bobsredmill.com

PrairieCat

subheading: Rhubarb Filling:

6 cups diced fresh Rhubarb (695 g)

1 ½ cups Granulated Sugar (288 g)

½ cup fresh squeezed Lemon Juice (118 mL)

¼ cup Cornstarch (32 g) or Potato Starch

1 Tbsp fresh Ginger, peeled and minced (6 g)

2 tsp Lemon Zest

1 Vanilla Extract (17 g)

subheading: Oatmeal Crust:

2 cups Brown Sugar packed (440 g)

1 ½ cups unsalted Butter, room temperature (344 g)

3 cups Organic Old Fashioned Rolled Oats (280 g)

2 ½ cups Unbleached White All-Purpose Flour spooned and leveled (332 g)

1 cup Sliced Almonds (92 g)

2 tsp Ground Cinnamon (5 g)

1 ½ tsp Ground Ginger (4 g)

1 tsp Sea Salt (5 g)

1 tsp Vanilla Extract (6 g)

Directions at bobsredmill.com

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