Description

These Rhubarb Oatmeal Bars are the perfect balance of sweet and tart. A buttery oatmeal crust forms the base, topped with a tangy rhubarb filling, and finished off with a crumbly oat topping. Ideal for spring, these bars bring out the best of fresh rhubarb, making them a treat even for those who might not be regular rhubarb fans.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups rolled oats

1 cup brown sugar, packed

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1/4 cup granulated sugar

2 teaspoons cornstarch

4 cups chopped fresh rhubarb

1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Prepare the crust and topping: In a large bowl, mix together the flour, oats, brown sugar, baking soda, and salt. Add the melted butter and stir until the mixture becomes crumbly.
Press half of the oat mixture into the bottom of the prepared baking dish to create a firm, even layer.
Make the rhubarb filling: In a separate bowl, mix the granulated sugar and cornstarch. Add the chopped rhubarb and vanilla extract, tossing the mixture to coat. Spread the rhubarb mixture evenly over the crust.
Add the topping: Crumble the remaining oat mixture over the rhubarb layer.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
Allow the bars to cool completely in the dish on a wire rack before slicing them into bars.

Notes

Add nuts: Consider adding chopped walnuts or pecans to the crust for added crunch and flavor.

Use a different fruit: You can swap rhubarb for fresh strawberries, blueberries, or apples.

Spices: Add a pinch of cinnamon or nutmeg to the filling for extra flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 230 kcal
Sugar: 18g
Sodium: 125mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg