Oaty Rhubarb Streusel Bars

The rhubarb filling for these tasty treats is baked to a bubbly, golden brown. A ginger icing finishes them off.


Ingredients

Bar

• 1 1/2 cups quick-cooking rolled oats
• 1 cup all-purpose flour
• 3/4 cup packed brown sugar
• 3/4 cup butter
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground ginger
• 2 cups fresh or frozen unsweetened sliced rhubarb
• 1 tablespoon finely chopped crystallized ginger(optional)

Ginger Icing

• 3/4 cup sifted powdered sugar
• 1/4 teaspoon ground ginger
• 3 teaspoons apricot nectar, orange juice, or milk

Directions

1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
2. 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.
3. 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.
4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. 
5. Make the Icing in small bowl stir together powdered sugar, ginger, and apricot nectar, orange juice, or milk.
6. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.