HMDWL 145
HMDWL 145! Tonight we love rhubarb, Portal 2, and fancy jello shots (like these and these).
Check out our guest appearance on the Game Night Guys podcast!
Rhubarb Bars
taken from the 1993 Alta United Methodist Church Cookbook.
recipe submitted by Gleva Axelson – who was the church (Rob’s dad’s) secretary.
3 c. rhubarb, chopped (1/2 inch pieces)
1 1/2 c. granulated sugar
3 TBS. cornstarch
1/4 c. cold water
1 tsp vanilla
1 1/2 c. oatmeal
1 1/2 c. flour
1 c. brown sugar
1/2 tsp. baking soda
1 tsp. kosher salt (that’s a Rob addition)
1 c. oleo (Rob used 2 sticks of butter)
1/2 c. nutmeats (Rob skipped this part)
Preheat the oven to 350. Dissolve cornstarch in the cold water. Combine cornstarch water, rhubarb, granulated sugar and vanilla in a large saucepan or dutch oven; bring to a boil. Reduce heat and let it cook for a couple minutes, the mixture will be a little pink in color and slightly thicker. Remove from heat. Mix oatmeal, flour, brown sugar, soda, salt, oleo, and nutmeats like a crust (Rob used a pastry blender – until it was in a small pea-sized bits – then squeezed it together with his hands) Put 3/4 of crust mixture in a 9×13 pan. Pat the crust into place (Rob uses the back of a metal measuring cup). Pour the rhubarb filling over the crust. Top with remaining crust mixture. Bake for 30 minutes.
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