Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
141 Calories
Recipe Instructions
Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Combine rhubarb, 1/2 cup (125 mL) brown sugar and the water in a heavy saucepan set over medium heat. Bring to a boil. Simmer, stirring often, for 10 to 12 minutes or until rhubarb is soft and thickened to an applesauce consistency. Cool to room temperature.
Step 3
Toss cookie crumbs with melted Spreadables butter until well combined. Press into bottom of a parchment paper-lined, 9-inch (23 cm) baking dish.
Step 4
Whisk sour cream with remaining sugar and flour until well combined; whisk in eggs and vanilla just until smooth. Pour over prepared crust. Dollop rhubarb mixture over top and swirl with a knife until evenly marbled.
Step 5
Bake for 28 to 30 minutes or until centre is just slightly jiggly. Cool to room temperature, then chill thoroughly before slicing.
Ingredients
2 eggs
2 teaspoons vanilla extract
¼ cup water
2 tablespoons all-purpose flour
1 ¼ cups gingersnap cookie crumbs
2 cups fresh or frozen sliced rhubarb
1 cup brown sugar, divided
¼ cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar, melted
