Yield: 24 bars
| Measure | Ingredient |
|---|---|
| 1½ cup | Oats |
| 1½ cup | Flour |
| 1 cup | Brown Sugar |
| 1 cup | Shortening |
| ½ teaspoon | Baking Soda |
| ½ teaspoon | Salt |
| ½ cup | Nuts, chopped (optional) |
| 2 tablespoons | Cornstarch |
| ½ teaspoon | Cornstarch |
| ¼ cup | Water, cold |
| 3 cups | Rhubarb, chopped |
| ½ cup | Pineapple, canned, crushed drained |
| 1½ cup | Sugar |
Combine oats, flour, brown sugar, shortening, baking soda, salt and nuts (if desired). Reserve ⅓ of this mixture. Press remaining mixture into the bottom of a 9x13 pan to form crust.
Stir together cornstarch and cold water. Add rhubarb, pineapple and sugar. Cook until thick. Spread rhubarb filling evenly over oat crust. Sprinkle reserved oat mixture over top.
Bake at 350 degrees for 30-35 minutes.
Source: Betty Brandt
Submitted By JILL PETERSEN On 09-27-95