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.
Servings: 9 bars
Calories: 290kcal
Cost: 8
Equipment
- 8x8 or 9x9 inch baking pan
- mixing bowls
- measuring cups and spoons
- pastry cutter Optional
- parchment paper
- spatula or spoon
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
Instructions
- 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.
- 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.
- In a large bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt until evenly combined.
- 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.
- Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to create an even crust.
- Spread the rhubarb filling evenly over the oat base, making sure it reaches all corners of the pan.
- Sprinkle the remaining oat crumble evenly over the top without pressing it down.
- Bake for 35 to 40 minutes until the top is golden brown and the filling is bubbling around the edges.
- 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.