Oaty Rhubarb Streusel Bars

1 1/2 cups quick-cooking rolled oats

1 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup butter

1/4 cup granulated sugar

2 Tbsp. all-purpose flour

1/2 tsp. ground ginger

2 cups fresh or frozen unsweetened sliced rhubarb

1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.

2. In large bown stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles course crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.

3. Meanwhile, in medium bown stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.

4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Drizzle icing. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days.

Note: I used old-fashioned and it seemed to work fine.

Ginger Icing: In small bowl stir together 3/4 cup sifted powdered sugar, 1/4 teaspoon ground ginger, and 3 to 4 teaspoons apricot nectar, orange juice, or milk.

Recipe courtesy of BHG.

Cheerios Bars

1 c. light corn syrup
1 c. sugar
1 tsp. vanilla
1 1/2 c. peanut butter
6 c. Cheerios
6 oz. butterscotch chips
6 oz. chocolate chips

Heat but do not boil corn syrup and sugar. Add vanilla, peanut butter and cheerios. Press into 13 x 9 inch pan. Melt chips and spread over cereal mixture. Let set to harden.