Description
These rhubarb oat bars feature a tangy rhubarb filling layered between a buttery oat crust and crumble topping—perfect for beginners and snack lovers.
Ingredients
Scale
- 4 cups chopped rhubarb
- 1/2 cup sugar
- 1 tbsp water
- Generous squeeze of lemon juice
- 1 1/4 cups all-purpose flour
- 1 1/4 cups quick oats
- 2/3 cup sugar
- 1/4 tsp salt
- 1/2 cup butter, melted
- Cinnamon and sugar mix for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- In a saucepan, combine chopped rhubarb, 1/2 cup sugar, water, and lemon juice. Simmer for 10 minutes until soft but chunky. Set aside to cool.
- In a mixing bowl, combine flour, oats, 2/3 cup sugar, and salt. Stir in melted butter until crumbly. Reserve 1/2 cup of the mixture.
- Press the remaining oat mixture into the prepared pan to form the crust.
- Spread the cooked rhubarb mixture evenly over the crust.
- Sprinkle the reserved oat mixture over the top, followed by a cinnamon-sugar mix.
- Bake for 60 minutes, until golden and bubbling. Cool completely for at least 2 hours before cutting into bars.
Notes
- Let bars cool fully before cutting to allow the filling to set.
- Frozen rhubarb can be used; omit added water in filling.
- Lemon juice helps preserve the rhubarb’s color.
- Avoid freezing for best crust texture.
- Use rolled oats as an alternative to quick oats if needed.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar