Wednesday, July 21, 2010

Oaty Rhubarb Streusel

serves 12( 4 points +) 

  • 1-1/2 c. quick rolled oats
  • 1 c. flour
  • 3/4 c. packed brown sugar
  • 1/2 c. light stick butter ( Land O' Lakes)
  • 1 T. canola oil
  • 1/4 c. sugar substitute ( such as Xylitol)
  • 2 T. flour
  • 1/2 tsp. ground ginger
  • 2 c. chopped rhubarb ( fresh or frozen)

Ginger Icing:

  • 3/4 c. powdered sugar
  • 1/4 tsp. ground ginger
  • 1-4 tsp. milk

Preheat oven to 350 and spray an 8" square pan with cooking spray.
Stir together oats, 1 c. flour, brown sugar. Cut in butter or use fingers to make coarse crumbs. Work 1 T. canola oil into the mix to make crumbs. Reserve 1 c. crumb mixture for topping. Press remaining crumb mixture into the bottom of the pan.
Stir together rhubarb, sugar, 2 T. flour and ginger. Spread over crumb mixture in pan. Sprinkle with reserved crumbs. Bake 30-40 minutes or until golden and bubby or until rhubarb is tender. Cool.
Mix icing ingredients together. Drizzle over bars. Cut into 12 squares. Refrigerate leftovers.

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