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Rhubarb bars

This is another family favorite. A nice light dessert. Just a warning…rhubarb is generally only available in the early to mid spring.

Yield: 16 servings

Crust and top
Mix together with pastry blender or forks until crumbly
Put ½ of this mixture into a 9×13 pan reserving remainder.
Filling
Pour 1 cup cold water over chopped rhubarb. Let stand few minutes and drain
Put rhubarb in saucepan.
Mix cornstarch and sugar.
Add the mixture to the saucepan.
Add ¼ cup water and the vanilla.
Cook over medium-high heat stirring constantly until mixture is clear and thickens.
Pour rhubarb over crust.
Top with remaining crumbs.
Bake at 350 degrees for 25 to 30 min until golden brown

Be patient with the rhubarb mixture part—it always ends up taking about twice as long as you think it should. If you pour the rhubarb before it properly thickens, it just turns into rhubarb soup instead of rhubarb bars.