Oaty Rhubarb Streusel Bars

  

The rhubarb is so good this year, lots of rain, and I have been trying new recipes to use it. This recipe for Oaty rhubarb streusel bars from Better Homes and Gardens web site was my personal favorite of the three I tried. I like the ginger with the rhubarb and used orange juice I had in the freezer in the glaze for a nice flavor combination. 
 These are easy to make and converted over to a measure to measure Gluten Free flour well. I tried them with King Arthur’s Measure to Measure flour so don’t know how another brand would work but I would guess the same. If you need to eat GF be sure to check the oatmeal you are using. Use all purpose flour if you don't need Gluten Free Flour.

Oaty Rhubarb Streusel Bars

Ingredients:

1 ½ cups quick-cooking rolled oatmeal

1 cup of all purpose of measure for measure flour or all purpose flour

¾ cup packed brown sugar

¾ cup butter

¼ cup granulated sugar

2 Tablespoons all purpose of GF flour

½ teaspoon ground ginger

2 cups fresh or frozen sliced rhubarb

Ginger Icing:

¾ cup sifted powdered sugar

¼ teaspoon ground ginger

3 - 4 teaspoons orange juice or milk

Directions:

Preheat oven to 350°F. Line 8x8x2 inch pan with foil extended beyond the edges of the baking pan. 

 In large bowl stir together the oats, 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Save one cup of mixture and press the rest in the bottom of your 8 inch foil lined pan. Bake 25 minutes

 Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on the hot crust you have just baked and sprinkle the saved oat mixture on top; press lightly.

 Bake 30 to 35 minutes until top is brown and filling is bubbly. Cool on rack. In small bowl stir together icing till it is thin enough to drizzle. When bars are cool drizzle the icing over top. Lift from pan and cut into 16 bars. Store covered for up to 2 days in fridge