Description
These irresistibly easy and delicious oatmeal rhubarb bars combine a buttery oat crumble base with tart rhubarb filling, creating a perfect balance of sweet and tangy flavors. With wholesome oats and a hint of cinnamon, these bars are an ideal treat for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups Rolled Oats
- 1 cup All-Purpose Flour
- 1 cup Brown Sugar (dark brown)
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
Wet Ingredients & Filling
- 1/2 cup Unsalted Butter (melted)
- 1 cup Chopped Rhubarb (fresh or frozen)
- 1/2 cup Water (optional, for softening rhubarb)
Optional Add-ins
- Chopped Nuts
- Raisins or Dried Cranberries
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Prepare a 9×13 inch pan by greasing it or lining it with parchment paper for easy removal later.
- Mix dry ingredients: In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, cinnamon, and salt. Stir well to blend all the dry ingredients evenly.
- Combine with butter: Add the melted unsalted butter to the dry mixture. Mix until the texture becomes crumbly yet slightly moist—think of wet sand.
- Form the base layer: Press about two-thirds of this oat mixture evenly into the bottom of the prepared pan. You want a firm and even base layer for the bars.
- Prepare the rhubarb: If using fresh rhubarb, toss it with water to help soften it. Then, spread the chopped rhubarb evenly over the pressed oat base.
- Top it off: Sprinkle the remaining oat mixture evenly over the rhubarb, covering it completely to keep it moist during baking.
- Bake the bars: Place in the oven and bake for 30-35 minutes or until the top is golden brown and slightly crisp. The aroma will fill your kitchen!
- Cool and slice: Once baked, allow the bars to cool completely in the pan before slicing them into approximately 12 bars. This ensures they hold together nicely.
Notes
- Use fresh or frozen rhubarb depending on availability; frozen may release more moisture.
- Optional nuts, raisins, or dried cranberries add extra texture and flavor.
- Allowing bars to cool completely is essential for proper slicing and texture.
- These bars store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Adjust sugar quantity depending on the tartness of the rhubarb.
