With barbeque and picnic season in full-swing, many of us are heading out to potluck-style meals where we're asked to bring a side or dessert. Bars are a perfect form of dessert for those occasions: you can make them ahead of time, they travel well, can be eaten while standing, and serve a crowd. Check out these recipes for our favorite bars after the jump:Diane Coddington's rhubarb bars from The Grand Rapids Press, pictured at left. They've got a hearty nut-and-oatmeal crust and crumble topping, tangy rhubarb filling, and sweetness throughout. A couple of changes I made according to my taste: add a few pinches of salt, reduce both the granulated and brown sugars by about a third, and use half whole wheat flour. The outcome: delish!
MORE DESSERT BARS FROM THE KITCHN (as pictured up top):
(Images: Gary Friedman/Los Angeles Times, Faith Durand, Emma Christensen, Megan Gordon, Faith Durand, Sarah Rae Trover, Emma Christensen, Sarah Rae Trover, John Kelly Photography, Lori Niedenfuer Cool/The Grand Rapids Press)