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| Rhubarb Sour Cream Bars |
"Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang."
Ingredients :
- 2 cups fresh or frozen sliced rhubarb
- 1 cup brown sugar, divided
- 1/4 cup water
- 1 1/4 cups gingersnap cookie crumbs
- 1/4 cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar, melted
- 1 1/2 cups Gay Lea Gold 18% Sour Cream
- 2 tablespoons all-purpose flour
- 2 eggs
- 2 teaspoons vanilla extract
Instructions :
| Prep : 20M | Cook : 20M | Ready in : 2H |
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- 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.
- Preheat oven to 325 degrees F (160 degrees C).
- Toss cookie crumbs with melted Spreadables butter until well combined. Press into bottom of a parchment paper-lined, 9-inch (23 cm) baking dish.
- 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.
- Bake for 28 to 30 minutes or until centre is just slightly jiggly. Cool to room temperature, then chill thoroughly before slicing.
Notes :
- 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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