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.