Rhubarb Oatmeal Cookie Bars

 

1/3 butter, softened 

1/3 olive oil 

1/3 c brown sugar

1/3 c white sugar 

1 egg 

3/4 c all purpose flour

1/2 c whole wheat flour 

1/2 tsp baking soda 

1/2 tsp salt

1 3/4 c traditional oats 

2 cups rhubarb purée (1 quart chopped rhubarb cooked down with 1/2 cup sugar)


Preheat oven to 350 degrees. Line and 8 x 8 baking square pan with parchment paper or foil. 


Mix the butter and sugars in a large bowl until creamy. Mix in the egg until the mixture seems fluffy. And the flour soda and salt and stir until well combined. Fold in the oats. 


Evenly distribute about 3/4 of the dough into your baking pan. Spread the rhubarb purée and then drop the remaining dough on top in small tablespoon sized amounts. 


Bake in the oven for 25 minutes or until the top is golden brown. Allowed to cool in the pan completely before lifting out and cutting.


Chocolate Chip Raspberry Variety: 

Stir in 2/3 cup chocolate chips in with the cookie dough mix. Use 1 cup seedless raspberry jam instead of rhubarb.

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