Description
Rhubarb Oatmeal Bars feature a tart, fruity rhubarb filling nestled between layers of buttery, crumbly oat crust—perfect for seasonal baking and easy, comforting treats.
Ingredients
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or lightly grease it.
- In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
- Stir in melted butter until the mixture forms a crumbly texture.
- Press two-thirds of the mixture into the bottom of the prepared pan.
- In a saucepan over medium heat, combine rhubarb, sugar, cornstarch, lemon juice, and water. Cook, stirring often, until the rhubarb softens and thickens (about 5–7 minutes).
- Remove from heat and stir in vanilla extract.
- Spread the rhubarb filling over the crust, then crumble the remaining oat mixture on top.
- Bake for 30–35 minutes, or until topping is golden and filling is bubbling.
- Let cool completely in the pan before slicing into bars.
Notes
- Mix in strawberries or raspberries with the rhubarb for a fruitier twist.
- Add chopped nuts or a dash of cinnamon to the oat mixture for extra flavor.
- Use frozen rhubarb if fresh isn’t available—just thaw and drain first.
- Double the recipe and bake in a 9×13-inch pan for a larger batch.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
