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Tastee Recipe

Sweetly Simple Rhubarb Bars – There’s Joy In Baking

25 October 2017
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, rhubarb bars, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

My neighbor, Sally, gave me a rhubarb plant.

I planted it in my raised garden and Voila, I had rhubarb! I printed up a half a dozen or so, of rhubarb recipes and waited for it to be ready to pick. I waited and waited. Finally I asked my neighbor when will this get ripe as it was mostly green with very little red in it. (My grandmother’s rhubarb had bright red stalks.)”Its been ripe.” she said.”It is not that variety. This has very little red in it.”

So anyway, I have green rhubarb that was starting to get pithey. I decided the pie was out.. so I had enough rhubarb to make this recipe. I thought it looked a little weird, not all red, but the guy’s loved it and asked for more. They ate it all up. They all want more.

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

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Quick Tip: I like to use raw cane sugar in this recipe.

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