Bar Cookies

I had such a great weekend, which makes Monday even more difficult. I'm definitely not one of those people that lives for the weekend, because generally my week days are pretty great too. However, there is just something about the weekend and having the ability to decide what to do or what NOT to do. I suppose it is that extra sense of freedom that most desire. 

So, this blog is dedicated to dessert bars. Most bars are so easy, quick and generally provide a punch of flavor. These ones do just that. The first of the two provides a punch of lemon. Yet it's not overpowering. 

I originally saw this recipe over here.

Lemon Oat Bars

1-14 oz. can sweetened condensed milk

3 tsps grated lemon zest

1/4 c fresh lemon juice

1 1/4 c flour

1 c old fashioned oats

1/2 c packed brown sugar

1/2 c unsalted butter, softened

1/4 tsp baking soda

1/4 tsp salt

Mix sweetened condensed milk, lemon zest and lemon juice in bowl. In a separate bowl using a fork mix flour, oats, brown sugar, butter, baking soda and salt  until it starts to form crumbles. Once it crumbles or starts to pull together press half of the mixture into the bottom of a 8x8 greased pan. Then spread the sweetened condensed milk and lemon mixture over top. Top with the remaining oat mixture.  I sort of made oat patties in my hand and then placed them atop of the milk mixture in order to get better coverage.  Bake for ~20 minutes or until edges are golden brown in a 375 degree F oven. Let cool before cutting and serving. 

Just a few tips: if you want more oat coating on the top I would double the dry ingredient part of this recipe. 1/2 of this recipe was just not enough to cover the top if you are just dropping the crumbles on. Also, I suggest refrigerating before serving and keeping the leftovers (if there are any) in the fridge as well.

The next bar recipe also packs a punch, but this time with rhubarb! As I've stated before, I have an over abundance of rhubarb. Luckily I love it, especially strawberry rhubarb jelly! Maybe some day I'll share that recipe with you. Until then enjoy this delightful treat. A version of this recipe was on Taste of Home.

Rhubarb Oat Bars

1 1/2 c chopped rhubarb (fresh or frozen)

1 c brown sugar

4 tblsp water

1 tsp lemon juice

4 tsp cornstarch

1 c old-fashioned oats

3/4 c flour

1/2 c flaked coconut

1/2 tsp salt

1/3 c butter, melted

Combine rhubarb, sugar, 3 tblsp water and lemon juice in a saucepan. If you are using frozen rhubarb, thaw beforehand and drain out excess water/liquid. Bring the mixture to a boil, reduce heat and then cook for 5 minutes or until the rhubarb is soft. Make a slurry with cornstarch and 1 tblsp water, and gradually stir into the rhubarb mixture. Bring back to a boil and let cook for roughly 3 mins while stirring. The mixture should be thick. Set aside and let cool. 

Mix together the oats, flour, coconut, salt and melted butter until it starts to come to crumbles. Press 1/2 of the mixture into a greased 8x8 pan. Evenly spread the cooled rhubarb atop the oats. Top the rhubarb layer with the remaining oat mixture. Covering entirely. Bake at 350 degree F for ~25 minutes or until edges are golden brown. Cool before serving

Enjoy! Let me know if you enjoy bar cookies just as much as I do!