Description
Rustic, comforting oatmeal rhubarb bars with a jammy tart filling and a buttery oat crust and crumble. A timeless, not-too-sweet treat perfect for sharing.
Ingredients
Rhubarb Filling:
3 cups chopped rhubarb
1 1/2 cups granulated sugar
2 heaping tablespoons cornstarch
1 teaspoon vanilla extract
Base and Topping:
3 cups old fashioned rolled oats
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 1/4 cups (2 1/4 sticks) unsalted butter, softened to room temperature
1/2 teaspoon salt
1/2 teaspoon baking soda
Instructions
- Combine rhubarb, sugar, cornstarch, and about 1 tablespoon water in a saucepan. Bring to a simmer over medium-high heat, stirring frequently.
- Cook 5–10 minutes until thick, jammy, and the rhubarb has softened. Remove from heat, stir in vanilla, and let cool 10 minutes.
- Heat oven to 350°F (175°C). Line a 9×11-inch pan with parchment or a silpat and lightly spray with baking spray.
- Mix oats, flour, brown sugar, softened butter, salt, and baking soda in a bowl until coarse crumbs form.
- Press all but 1 cup of the oat mixture firmly into the bottom of the pan.
- Spread the warm rhubarb filling evenly over the base.
- Sprinkle the remaining oat crumbs on top.
- Bake 30–40 minutes until the bottom is golden and the topping is set.
- Cool completely before slicing.
Notes
Add a pinch of cinnamon to the oat mixture for warmth.
Fold in chopped pecans or almonds for more texture.
Add lemon zest to the filling for brightness.
Use a mix of rhubarb and strawberries for a summery variation.
- Prep Time: 20 minutes
- Cook Time: 30–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 260
- Sugar: 22g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
