Mix together crust, press into 9x13 or 9x9 pan.
Bake at 375 degrees for 10-12 minutes.
Remove crust and reduce heat to 350 degrees.
Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour.
Once mixture is completely combined, spoon into crust and evenly distribute
Bake an additional 35-45 minutes at 350 degrees.
Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.
f the prepared pan. Spread rhubarb over the crust in an
illing, in medium saucepan combine rhubarb, the 1/3 cup sugar
Press 3/4 of crumb mixture into a greased 9 x 13-inch pan. Pour rhubarb mixture over crumbs.
Sprinkle remaining crumbs over rhubarb.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool and cut into bars.
Mix rhubarb , sugar, water, vanilla .
Add cornstarch which has been dissolved in water.
Cook until thick.
Mix together ostmeal and all other ingredients until crumbly.
Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
Pour in rhubarb mixture and sprinkle remaining crumbs over top.
Bake at 375 degrees for 30-35 minutes.
Cooland cut into small bars.
NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.
bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla
Mix first seven ingredients together.
Put 3/4 of oatmeal mixture into 9 x 13-inch pan.
Cook last five ingredients together. Pour cooked rhubarb over oatmeal mixture.
Top with remaining oatmeal mixture.
Bake at 375\u00b0 for 30 to 35 minutes, cool and cut into bars.
Combine rhubarb, cornstarch, white sugar and water.
Cook until thick.
Add vanilla.
In separate bowl, combine remaining ingredients and mix until crumbly.
Place 3/4 of this mixture in greased 9 x 13 pan.
Spread rhubarb over top, then sprinkle rest of crumbs over rhubarb.
Bake at 375\u00b0 for 30 minutes.
Blend cornstarch and water.
Mix next 4 ingredients.
Stir in cornstarch mixture.
Cook until thickened.
Cool.
Mix remaining ingredients until crumbly.
Pat 3/4 of crumb mixture into 9 x 13-inch pan.
Pour in rhubarb mixture; sprinkle with remaining crumb mixture.
Bake at 375\u00b0 for 40 minutes.
Cool; cut into bars.
Combine flour, sugar and butter.
Pat into 9 x 12-inch pan. Bake at 350\u00b0 for 15 minutes.
Beat eggs; add sugar, flour and rhubarb.
Mix well.
Pour over baked crust and return to oven (350\u00b0) for an additional 30 to 35 minutes.
Cool and cut into bars.
Boil sugar, water, vanilla and cornstarch until thick.
Add remaining ingredients, except rhubarb, and crumble 3/4 in the bottom of 9 x 12-inch pan.
Add rhubarb and cover with remaining crumbs.
Bake at 350\u00b0 for 30 to 35 minutes.
Mix together rhubarb and jello.
Spread over first layer.
Mix together butter, sugar and flour.
Crumble over top of rhubarb mixture and pat lightly.
Bake for 45 minutes at 375\u00b0.
Cook rhubarb, cornstarch, water and salt until thick. Add vanilla. Cool. Combine flour, oatmeal. brown sugar and soda. Cut in shortening. Add nuts to flour mixture. Put 3/4 of flour mixture in bottom of 9 X 13 pan. Pour cooled rhubarb mixture over crust mixture. Sprinkle with remaining flour mixture. Bake at 375\u00b0 for 30 minutes.
In medium saucepan, combine rhubarb, sugar, cornstarch and water; bring to a boil, stirring often. Cook until thick and bubbly, then stir in baking soda and vanilla. Remove from heat. In large bowl, cut butter into oats, flour and brown sugar until crumbly. Pat 3/4 of mixture over bottom of ungreased 9 x 13 pan. Spread rhubarb filling over crust. Sprinkle with remaining crumbs. Bake at 375\u00b0 for 30 minutes. Makes 2 dozen. Freezes well.
Preheat oven to 350 degrees F (175 degrees C).
Mix 1 cup rice flour, butter, confectioners' sugar, potato starch, and tapioca starch together in a bowl until crumbly and evenly combined; press into a 9x13-inch baking dish.
Bake in the preheated oven until crust is bubbling, about 18 minutes.
Mix rhubarb, white sugar, eggs, 1/3 cup rice flour, and salt together in a bowl; spoon over crust.
Bake in the oven until topping is bubbling, about 35 minutes.
Cream brown sugar and shortening.
Add oats, flour, baking soda, salt and chopped nuts.
Mix well.
Press 2/3 of mixture into greased 9x13 pan.
Save remaining 1/3 for the topping.
In a medium saucepan, mix cornstarch and pineapple juice.
Add rhubarb, crushed pineapple and sugar.
Cook until thick, stirring frequently.
Pour over crust.
Top with remaining crumb topping.
Bake at 350 for 30 minutes.
Mix together until crumbly.
Pat 3/4 of mixture into 9 x 13-inch pan.
Pour in rhubarb mixture and sprinkle remaining crumbs on top.
Bake at 350\u00b0 for 30 to 35 minutes.
nto a large bowl. Fold rhubarb, strawberries, and blueberries into the
Preheat oven to 350\u00b0F.
Combine butter, flour, oats and brown sugar until crumbly.
Press 1/2 the mixture into bottom of 9x13 baking pan.
Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Stir in rhubarb.
Pour over prepared crust.
Sprinkle with remaining reserved topping.
Bake for 40-45 minutes. Cool and refrigerate.
Serve cool.
Beat together sugar, shortening, eggs and vanilla.
Sift together flour, soda and salt and add to first ingredients.
Add rhubarb, chips and nuts.
Mix and spread in a 9 x 13-inch greased and floured pan.
Bake for 30 minutes at 350\u00b0 or until it leaves the side of pan.
To keep crisp, do not cover.