Rhubarb Oatmeal Bars

Some rhubarb oatmeal crumble bars with a bite out of one of them.

5 from 1 vote

These Rhubarb Oatmeal Bars are a perfect balance of tart rhubarb, sweet oats, and buttery crumb topping. Easy to make and packed with flavor, they’re a wholesome treat for breakfast, snacks, or dessert.

Course Dessert

Cuisine American

Keyword rhubarb oatmeal bars

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 316kcal

Author Sue Ringsdorf

Ingredients

For the rhubarb filling:

5 cups rhubarb (about one pound) - sliced
1/2 cup granulated sugar (100 grams)
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons cornstarch

For the oatmeal mixture:

1 ¾ cups all-purpose flour (210 grams)
1 ¾ cups old fashioned oatmeal (140 grams)
2/3 cup brown sugar (145 grams)
1 ¼ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 Tablespoon vanilla extract
13 Tablespoons unsalted butter - melted

Instructions

Prep rhubarb. Discard leaves and both ends of rhubarb. Then cut in thin slices.
Cook rhubarb mixture. Combine 4 cups of sliced rhubarb, granulated sugar, and fresh lemon juice in medium saucepan. Cook on medium for 6-7 minutes, using a wooden spoon to stir frequently. Combine two tablespoons of cornstarch with two tablespoons of water and add to pan to thicken. Simmer for another minute and then remove from heat.
You can add rhubarb mixture to a blender and puree until smooth or keep mixture chunky (although the rhubarb will be broken down).
5 cups rhubarb (about one pound), 1/2 cup granulated sugar (100 grams), 1 Tablespoon freshly squeezed lemon juice, 2 Tablespoons cornstarch
Make oatmeal crumble. In a mixing bowl, combine oatmeal, flour, brown sugar, baking soda, kosher salt, and ground cinnamon. Stir to combine.
Then add melted butter and vanilla and stir well.
1 ¾ cups all-purpose flour (210 grams), 1 ¾ cups old fashioned oatmeal (140 grams), 2/3 cup brown sugar (145 grams), 1 ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, 13 Tablespoons unsalted butter, 1 Tablespoon vanilla extract
Assemble bars.
- Preheat oven to 350-degrees F. Add a piece of parchment paper to a 9×13 inch pan.
- Reserve about 1 cup of the oatmeal crumble and then press remaining mixture into the pan, distributing evenly to all sides.
- Spread the rhubarb mixture over the oatmeal layer, smoothing evenly. Add the additional one cup of reserved sliced rhubarb over the cooked rhubarb layer.
- Use your hands to sprinkle the remaining one cup of oatmeal crumble over the rhubarb layer.
Bake rhubarb crumble bars. Bake rhubarb bars in preheated oven for about 30 minutes, or until bars are set.
Cool bars. Let the rhubarbs set in pan for about 30 minutes. Then carefully remove using parchment paper as handles. Set bars on a wire cooling rack.
Slice. Slice rhubarb oatmeal bars into 12 equal-sized squares.

Notes

Once your rhubarb oatmeal bars have cooled completely, cut them into squares and store them in an airtight container. They’ll stay fresh at room temperature for about 2 days, or you can keep them in the refrigerator for up to a week. If you like them a little firmer and chilled, the fridge is definitely the way to go!
To freeze, place the cooled bars in a single layer on a baking sheet and freeze until solid (about an hour). Then transfer them to a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months.

Nutrition