Step-by-Step Instructions. Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan. Prepare Rhubarb Mixture: In a medium bowl, stir together the sliced rhubarb ...

But if you can find it, Sierra has a dessert that combines the sour vegetable with sweet raspberries and cream cheese. Ingredients 3/4 cup of flour 1/2 cup toasted oats 1/2 cup of cold butter 1/2 ...

Rhubarb, a cool-weather plant, has been thriving in our area these past few weeks. Since the weather’s become suddenly hot, you should be cooking with rhubarb now or freezing it.

Bake 15 minutes, or until pale golden; cool slightly. Mix remaining crumb mixture with almonds; press into large crumbs. In large bowl, combine rhubarb, raspberries, granulated sugar, cornstarch ...

For the crust: mix flour, brown sugar and pecans on low and cut in butter. Mix to coarse crumbs. Pour half into bottom of parchment lined 9x13 pan and press. Bake for 10 to 15 minutes at 350 ...

Bofanna Bars sell at Woodman’s, Sendik’s, Piggly Wiggly, Metcalfe’s Market, Festival Foods and other independent groceries for $3.99 to $4.99 for a box of four (3-ounce) bars. Calories per ...

To keep you where you belong on the big morning, we created this easy raspberry-and-cream cheese-stuffed breakfast biscuit, that is fast and easy to assemble. It also can be prepped a week or more ...