Rhubarb Breakfast Bars

Last week at the grocery store, I picked up a package of Nutri-Grain bars. I couldn't even count the number of ingredients on the package and "high fructose corn syrup" was a prominent ingredient.

Urg.  And these are marketed as "healthy" snacks or a wholesome "breakfast on the go"?

Just looking at the label was another reminder of why we cook almost everything we eat from scratch.  It's amazing to know exactly what is in your food and feel good about eating it and sharing it with others.

These bars are healthy enough to be eaten for breakfast, and with just enough sweetness to enjoy for dessert.

{Updated - July 18, 2011}

Rhubarb Breakfast Bars


Crust and Topping
1 1/2 C whole wheat flour
1 1/2 C oats
3/4 C brown sugar
1 tsp. baking powder
1/2 tsp. salt
1/4-1/3 C applesauce
5 T butter, divided {and melted}


Filling

8-10oz rhubarb sauce*

Begin by mixing together the whole wheat flour, oats, brown sugar, and baking powder in a large bowl.  

Once well mixed, divide the dry mixture.  Remove 1/3 of the mixture and place it in a smaller bowl.
With the remaining 2/3 of the oats/flour, add in the applesauce.

Then, add in 2 T melted butter.  Mix until crumbly.

Press the crumbly mixture into a lightly greased 9x13 glass baking dish.

Mix the 1/3 of the oats/flour mixture with the remaining 3 T melted butter.

Pour the 8 oz {feel free to use more, if you want a more gooey/thick center} of rhubarb sauce over the top of the crust.

Spread the filling evenly over the crust.

If desired, sprinkle some fresh blueberries over the top. We did on 1/3 of the pan.

Top with the oat-butter topping mixture.

Bake the bars in an oven pre-heated to 375.

Bake for 35-40ish minutes, until bars are lightly browned.

Slice into bar-sized pieces.

Serve warm right away, or allow the bars to cool and serve at room temperature.

If you wish to enjoy these as a dessert -- ice cream makes an excellent addition.

*In response to comments, there are many filling ideas you can use for these bars other than rhubarb sauce.  The easiest way is to use your favorite jam, otherwise, I recommend making a berry sauce.  I would just up the corn starch to make the sauce thick by adding an additional 1 T.

Linked to: Tasty Tuesday, Tasty Tuesday (2)