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Oatmeal Rhubarb Bars

Oatmeal Rhubarb Bars

These Oatmeal Rhubarb Bars combine a buttery oat crumble with a tangy rhubarb filling for the ultimate wholesome spring dessert. Easy to prepare in under 45 minutes, they work beautifully as a snack, breakfast bar, or healthy dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9 bars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fresh rhubarb, diced small
  • 1/2 cup granulated sugar or coconut sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1 cup all-purpose flour or oat flour
  • 3/4 cup brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup cold butter, cubed or solid coconut oil

Equipment

  • 8x8 or 9x9 inch baking pan
  • mixing bowls
  • measuring cups and spoons
  • pastry cutter Optional
  • parchment paper
  • spatula or spoon

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 or 9x9 inch baking pan and line it with parchment paper, leaving overhang for easy lifting.
  2. In a medium bowl, combine the diced rhubarb, granulated sugar, cornstarch, and vanilla extract. Stir well and let the mixture sit while preparing the crumble.
  3. In a large bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt until evenly combined.
  4. Add the cold cubed butter to the oat mixture. Use your fingertips or a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  5. Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to create an even crust.
  6. Spread the rhubarb filling evenly over the oat base, making sure it reaches all corners of the pan.
  7. Sprinkle the remaining oat crumble evenly over the top without pressing it down.
  8. Bake for 35 to 40 minutes until the top is golden brown and the filling is bubbling around the edges.
  9. Remove from the oven and allow the bars to cool completely before slicing into squares.

Notes

For strawberry rhubarb bars, replace half the rhubarb with strawberries. For a gluten-free version, use oat flour and certified gluten-free oats. Coconut oil works well instead of butter for a vegan option. Let the bars cool completely before slicing for clean edges and the best texture.