Difficulty rating: 3 chef's hats (out of 5)
These delicious snack bars taste just like your favorite peanut butter and jelly sandwich. A great use for tart rhubarb jam, try this recipe with lingonberry or raspberry jam, too.
In a medium saucepan, combine rhubarb and honey. Cover and cook over medium heat, stirring halfway through, about 10 minutes. Uncover and reduce heat to medium low. Continue to cook, stirring occasionally, until thick and jammy, about 10 minutes more. Set aside to cool. (This step can be done up to 3 days ahead of time. Alternatively, use already prepared jam--you will need about 1 1/4 cups.)
Preheat the oven to 350°F. Coat a 9x13-inch baking dish with spray oil; set aside.
Meanwhile, in a medium bowl, combine whole wheat flour, all-purpose flour, baking powder and salt; set aside. In a large bowl, beat together peanut butter, milk, brown sugar, eggs, vanilla and reserved rhubarb jam. Stir in flour mixture.
Spread batter into the prepared baking dish. Bake until cooked through and golden brown, about 25 minutes. Allow to cool slightly before cutting into squares. Serve warm or at room temperature.
Local Foods Recipes
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