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16 bars
suggest servings
| 1 1/2 | cups | oats | uncooked, quick or old-fashioned |
| 1 1/4 | cups | flour, all-purpose | |
| 1/2 | cup | brown sugar | firmly packed |
| 3/4 | cup | butter | or margarine, melted |
| 1 | cup | blueberries | fresh or frozen |
| 1/3 | cup | raspberry perserves | |
| 1 | teaspoon | flour, all-purpose | |
| 1/2 | teaspoon | lemon zest | grated, optional |
Heat oven to 350 F.
Combine oats, flour, brown sugar and margarine; mix until crumbly.
Reserve 1 cup for topping; set aside.
Press remaining oat mixture onto bottom of ungreased 8 or 9-inch square baking pan.
Bake 13 to 15 minutes or until light golden brown.
Cool slightly. In medium bowl, combine remaining ingredients; mix gently.
Spread over crust. Sprinkle with reserved oat mixture, patting gently.
Bake 20 to 22 minutes or until light golden brown.
Cool completely; cut into bars.
Store tightly covered.
| % Daily Value* | |
| Total Fat 39.0g | 60% |
| Saturated Fat 23.0g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 248mg | 10% |
| Total Carbohydrate 75.0g | 25% |
| Dietary Fiber 8.0g | 33% |
| Sugars 4.0g | |
| Protein 15.0g | 29% |
| Vitamin A | 22% | Vitamin C | 7% | |
| Calcium | 5% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...
Very authentic German flavor. Easy, quick recipe. We served it with baby back ribs seasoned with Penzeys Galena Street rub. The meal brought back memories of my grandmother's cooking.
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