Rhubarb Sour Cream Bars

Desserts

Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.

    Makes 20 Bars

    Rating: 0 Stars

    Ingredients

    2 cups500 mLFresh Or Frozen Sliced Rhubarb
    1 cup250 mLBrown Sugar, divided
    1/4 cup50 mLWater
    1 1/4 cups300 mLGingersnap Cookie Crumbs
    1/4 cup50 mLGAY LEA - Cinnamon & Brown Sugar Spreadables
    1 1/2 cups375 mLGAY LEA - Gold Premium Sour Cream
    2 tbsp30 mLAll Purpose Flour
    2 2 Eggs
    2 tsp10 mLVanilla Extract
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    Instructions

    1. 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.
    2. Preheat oven to 325°C (160°C).
    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.
    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.
    5. Bake for 28 to 30 minutes or until centre is just slightly jiggly. Cool to room temperature then chill thoroughly before slicing.
    6. Makes about 20 bars.
    • To make gingersnap cookie crumbs, pulse 22 (or about 6 oz/180 g) cookies in a food processor until finely crumbed.
    • Replace half or all of the rhubarb with fresh or frozen strawberries.
    • Prepared bars can be held in the refrigerator for up 3 days.
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    • Barbara A Griffin

      Anxious to prepare & bake these yummy looking bars. We love ways to enjoy Rhubarb! Ingredients seem to provide OK nutrition also. Keep the recipes coming!

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    Ingredients

    2 cups500 mLFresh Or Frozen Sliced Rhubarb
    1 cup250 mLBrown Sugar, divided
    1/4 cup50 mLWater
    1 1/4 cups300 mLGingersnap Cookie Crumbs
    1/4 cup50 mLGAY LEA - Cinnamon & Brown Sugar Spreadables
    1 1/2 cups375 mLGAY LEA - Gold Premium Sour Cream
    2 tbsp30 mLAll Purpose Flour
    2 2 Eggs
    2 tsp10 mLVanilla Extract
    Add to Shopping List

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