TZUTC: -0800   
   MSGID: 35580.fidonet_cooking@1:105/500 2de3cd03   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Rhubarb Bars   
    Categories: Bars, Cookies   
         Yield: 1 Batch   
       
         1 c  Brown sugar; packed   
       1/2 c  Butter; softened   
       1/2 c  Margarine; softened   
       1/2 c  All-purpose flour   
       1/2 ts Baking soda   
       1/2 ts Salt   
       1/2 c  Pecans; chopped (optional)   
       1/2 c  Quick-cooking rolled oats   
         3 c  Fresh rhubarb;   
              - cut into small pieces   
         2 c  Water; boiling   
       1/4 c  Water; cold   
         2 tb Corn starch   
       1/2 c  Granulated sugar   
         1 ts Vanilla   
       
     Heat oven to 375?F. Cream brown sugar, butter, and margarine. Combine   
     flour, soda, and salt; blend into brown sugar mixture. Stir in pecans   
     and oats. Press half of dough into 13x9x2" pan and set aside. Place   
     rhubarb in heat-proof container. Pour boiling water over the rhubarb   
     and let it stand 10 minutes to soften. Drain and set rhubarb aside.   
        
     Combine cold water and corn starch in saucepan. Stir in sugar and   
     rhubarb. Heat to boiling, stirring to dissolve sugar. Cook and stir   
     about 2 minutes until thick and clear. Cool slightly. Stir in   
     vanilla. Spread filling over pastry in pan. Sprinkle remaining dough   
     evenly over filling.   
        
     Bake 25 to 30 minutes or until light brown and bubbly. Cool and cut   
     into bars.   
        
     Note:   
        
     If you don't like the appearance of cooked rhubarb, you can add a bit   
     a red food colouring to give it eye-appeal.   
        
     Recipe FROM: 10,000 Tastes of Minnesota   
        
     Posted by: Florence Thompson   
       
   MMMMM   
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