Rhubarb Protein Bars

Crust:

1/2 cup chopped nuts

1 1/2 cups rolled oats

1 cup brown sugar

1/4 teaspoon salt

1 1/2 cups Vanilla Protein Powder

1 cup butter

1/4 teaspoon baking soda

Filling:

3 cups chopped rhubard

1 1/2 cups sugar substitute

2 tablespoons cornstarch

1/4 cup water

Combine all ingredients for crust and mix until crumbly. Pat half of the mixture into a 13x9x2 inch baking pan.

To prepare the filling, combine rhubarb, sugar substitute, cornstarch and water in a medium saucepan and bring to a boil; reduce heat to low and continue to cook, stirring frequently, until mixture is clear.

Pour filling over crust. 

Sprinkle with the remaining crumb mixture.

Bake for 20 minutes at 350°F. 

Allow to cool before slicing into serving sized bars.

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