Rhubarb Sour Cream Bars

• 2 cups fresh or frozen sliced rhubarb
• 1 cup brown sugar, divided
• 1/4 cup water
• 1 1/4 cups gingersnap cookie crumbs
• 1/4 cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar, melted
• 1 1/2 cups Gay Lea Gold 18% Sour Cream
• 2 tablespoons all-purpose flour
• 2 eggs
• 2 teaspoons vanilla extract

1. Combine rhubarb, 1/2 cup (125 mL) brown sugar and the water in a heavy saucepan set over medium heat. Bring to a boil. Simmer, stirring often, for 10 to 12 minutes or until rhubarb is soft and thickened to an applesauce consistency. Cool to room temperature.
2. Preheat oven to 325 degrees F (160 degrees C).
3. Toss cookie crumbs with melted Spreadables butter until well combined. Press into bottom of a parchment paper-lined, 9-inch (23 cm) baking dish.
4. Whisk sour cream with remaining sugar and flour until well combined; whisk in eggs and vanilla just until smooth. Pour over prepared crust. Dollop rhubarb mixture over top and swirl with a knife until evenly marbled.
5. Bake for 28 to 30 minutes or until centre is just slightly jiggly. Cool to room temperature, then chill thoroughly before slicing.

rhubarb, brown sugar, water, cookie crumbs, lea spreadables, flour, eggs, vanilla

Taken from www.allrecipes.com/recipe/241593/rhubarb-sour-cream-bars/ (may not work)