Coconut Pineapple Rhubarb Bars
I make this crunchy, buttery dessert bar with homegrown rhubarb. For an added attraction, serve it warm with frozen yogurt or ice cream.
I make this crunchy, buttery dessert bar with homegrown rhubarb. For an added attraction, serve it warm with frozen yogurt or ice cream.
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 1-1/2 cups all-purpose flour
- 1 cup sweetened shredded coconut
- 4 tablespoons water divided
- 2 cups old-fashioned oats
- 1 cup butter melted
- 1/2 teaspoon coconut extract optional
- 3 cups chopped fresh or frozen rhubarb (about 3/4 pound)
- 1 cup coarsely chopped fresh pineapple
- crust and topping:
- Carbohydrate 207.997024585073 g
- Cholesterol 244.025000310935 mg
- Fat 112.811143450636 g
- Fiber 16.125000264263 g
- Protein 21.3608541679043 g
- Saturated Fat 71.8576684076223 g
- Serving Size 1 1 dozen. (414g)
- Sodium 809.490042499847 mg
- Sugar 191.87202432081 g
- Trans Fat 7.59520334154489 g
- Calories 1887 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large saucepan, combine rhubarb, pineapple, brown sugar, 1 tablespoon water and lemon juice; bring to a boil.
- Reduce heat; simmer, uncovered, 4-5 minutes or until rhubarb is tender.
- In a small bowl, mix cornstarch and remaining water until smooth; stir into rhubarb mixture.
- Return to a boil; cook and stir 1-2 minutes or until thickened.
- Remove from heat; if desired, stir in extract.
- In a large bowl, mix oats, flour, coconut, brown sugar and salt; stir in melted butter until crumbly.
- Press 3 cups crumb mixture onto the bottom of a greased 13x9-in. baking dish.
- Spread with rhubarb mixture.
- Sprinkle with remaining crumb mixture.
- Bake 40-45 minutes or until golden brown.
- Cool in pan on a wire rack.
- Cut into bars.
The Unexpected Delight of Coconut-Pineapple Rhubarb Bars
As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are both delicious and efficient, and these Coconut-Pineapple Rhubarb Bars absolutely fit the bill. The combination of tart rhubarb, sweet pineapple, and the comforting crunch of the coconut topping is a revelation. It’s the kind of dessert that satisfies a sweet craving without feeling overly heavy or indulgent. The best part? It's surprisingly easy to make!
The initial step involves preparing the rhubarb filling. I often find myself using frozen rhubarb, a convenient shortcut for those busy weeknights. The slight thawing time is negligible compared to the overall baking process. Combining it with fresh pineapple adds a burst of tropical sweetness that balances the tartness perfectly. A touch of brown sugar and a squeeze of lemon juice enhance the natural flavors, creating a vibrant and complex taste. The cornstarch helps to thicken the mixture, resulting in a beautifully glossy filling that holds its shape perfectly within the buttery oat crumble.
The oat crumble topping is where the magic truly happens. The combination of oats, flour, coconut, and brown sugar creates a satisfyingly crunchy texture that contrasts beautifully with the soft, slightly tangy filling. Melted butter binds the ingredients together, creating a crumbly topping that's both golden brown and irresistible. I often add a dash of coconut extract for an extra layer of flavor, but it's perfectly delicious without it as well. The aroma of baking coconut and rhubarb is heavenly, filling the kitchen with warmth and the promise of a delectable treat.
The baking process is straightforward and requires minimal supervision. After spreading the filling over the pressed oat base and sprinkling with the remaining crumble, I pop it in the oven. The timer ticks away, and soon enough, the irresistible aroma of warm, baked goodness fills my home. It's a comforting scent, a reminder of cozy evenings and shared moments around the kitchen table.
Once baked, I let the bars cool completely before cutting them into squares. This allows the filling to set properly and the crumble to firm up, making for neat, easy-to-serve portions. I love how versatile these bars are. They’re perfect served warm with a scoop of vanilla ice cream or a dollop of frozen yogurt for an extra touch of coolness. They also make a wonderful addition to a picnic basket or a potluck gathering. Their portability and deliciousness make them a crowd-pleaser, no matter the occasion.
These Coconut-Pineapple Rhubarb Bars are more than just a dessert; they're a testament to the power of simple ingredients and a little bit of love. They are a reflection of my commitment to creating delicious, homemade treats without sacrificing time or effort. They're a reminder that even in the midst of a busy life, there's always room for a little bit of sweetness—and a whole lot of flavor. And let’s be honest, who can resist the irresistible call of a warm, crunchy, and delightfully tangy dessert?
The ease of preparation, coupled with the exceptional taste and undeniable appeal, makes this recipe a keeper. It's a go-to recipe for me, whether I'm looking for a quick weeknight dessert or something special to share with friends and family. I highly recommend giving this recipe a try—you won't be disappointed. The happy sighs and requests for seconds are a testament to its undeniable charm.
