I made a double batch the first time I made them (yesterday), and most of them were gone. So I made another batch so I could take some to the neighbor's/friend's place - they were a hit there as well. The second time I made them I used a 10x15" pan (instead of a 9x13"), and used mostly brown sugar instead of white. They were both good, not much of a difference. The pan size just depends on which you prefer, a really tall bar, or a thinner bar. If this recipe makes too much for you, you could either freeze some or cut the batch in half.
Lemon Oat Bars (Gluten-free, Dairy-free, Corn-free)
Adapted from a Betty Crocker Cookie Book.
2 cups brown sugar
2 tsp. vanilla
1/4 cup GF flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 cup lemon juice
Crust & Topping:
2 1/2 cups GF flour (I used rice)
1 cup oats (I used quick)
1/2 cup sugar (brown or white)
1 cup lard or shortening
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Preheat oven to 375F degrees. Coat an 9x13" or 10x15" pan with non-stick cooking spray.
2. Mix all filling ingredients in a bowl until well mixed; set aside. Mix all remaining ingredients in a large bowl until crumbly (a fork is good for this).
3. Press half of the crumbly mixture into prepared pan; bake about 10 to 12 minutes or until set. Spread lemon mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon mixture, press down gently. Bake about 20 minutes or until the top is golden brown and center is set but soft. Cool completely. Cut and serve.
Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker,