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Monday, July 25, 2016

rhubarb sour cream bars

Ingredients

  • Servings: 20
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • 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.

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