Perfect for those who love a little tartness in their sweets, these rhubarb oatmeal bars are a delightful way to enjoy the unique flavor of rhubarb. Packed with a buttery oat crust and a juicy rhubarb filling, they’re a hit for any occasion.
Why This Recipe Works
- The combination of sweet and tart flavors creates a balanced taste that’s irresistible.
- Oatmeal adds a wholesome texture and makes these bars hearty and satisfying.
- Easy to make with simple ingredients, perfect for bakers of all levels.
- Versatile recipe that can be adapted with different fruits or nuts.
- Great for meal prep, as they keep well and can be frozen for later enjoyment.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 2 cups rhubarb, diced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon vanilla extract
Equipment Needed
- 8×8 inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease an 8×8 inch baking pan. In a large bowl, whisk together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter until the mixture resembles coarse crumbs. Press half of this mixture into the bottom of the prepared pan to form the crust.
Make the Rhubarb Filling
In a saucepan over medium heat, combine the rhubarb, granulated sugar, cornstarch, and water. Cook, stirring frequently, until the mixture thickens and the rhubarb softens, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Spread this filling evenly over the crust in the pan.
Add the Topping
Sprinkle the remaining oat mixture over the rhubarb filling, pressing lightly to adhere. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown. Let cool completely before cutting into bars.
Tips and Tricks
For an extra crunch, toast the oats before adding them to the flour mixture. If you prefer a sweeter bar, increase the amount of sugar in the rhubarb filling. To ensure clean cuts, chill the bars in the refrigerator for an hour before slicing. For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend. Always let the bars cool completely to allow the filling to set properly.
Recipe Variations
- Swap rhubarb for strawberries or apples for a different flavor profile.
- Add a handful of chopped nuts to the oat mixture for added texture.
- Drizzle melted chocolate over the cooled bars for a decadent touch.
- Use coconut oil instead of butter for a dairy-free version.
- Incorporate spices like cinnamon or nutmeg into the oat mixture for warmth.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, frozen rhubarb works well in this recipe. Thaw it completely and drain any excess liquid before using to prevent the filling from becoming too watery.
How should I store these bars?
Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
Can I make these bars vegan?
Absolutely! Substitute the butter with coconut oil or a vegan butter alternative, and ensure your sugar is vegan-friendly.
Summary
These rhubarb oatmeal bars are a perfect blend of tart and sweet, with a satisfying oat texture. Easy to make and versatile, they’re sure to become a favorite.