Can I use frozen rhubarb for Rhubarb Oatmeal Bars?

Yes, frozen rhubarb works well in Rhubarb Oatmeal Bars. Thaw the rhubarb first and drain any excess liquid before mixing the filling. This helps prevent the bars from becoming too watery during baking.

How do I store Rhubarb Oatmeal Bars?

Store the bars in an airtight container in the refrigerator for up to five days. You can also freeze them for up to three months. For best texture, thaw overnight in the refrigerator before serving.

Why are my Rhubarb Oatmeal Bars falling apart?

The bars usually fall apart if they are sliced while still warm. Allow the bars to cool completely so the filling has time to set properly. Chilling them briefly before slicing also helps create cleaner cuts.

Can I make Rhubarb Oatmeal Bars gluten free?

Absolutely. Simply replace the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats. The bars will still have a delicious chewy texture and buttery crumble topping.

Rhubarb Oatmeal Bars – Easy Homemade Recipe

Name: Rhubarb Oatmeal Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 cups rhubarb, sliced into 1/2-inch pieces; 2/3 cup granulated sugar; 3 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1 tablespoon lemon juice; 2 cups all-purpose flour; 1 cup light brown sugar; 1 1/2 cups old-fashioned oats; 1 cup butter, melted

Description

These Rhubarb Oatmeal Bars combine a buttery oat crumble with a sweet and tangy rhubarb filling for a chewy, comforting dessert that is perfect for spring and summer gatherings.

Ingredients

Scale

6 cups rhubarb, sliced into 1/2-inch pieces
2/3 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 tablespoon lemon juice
2 cups all-purpose flour
1 cup light brown sugar
1 1/2 cups old-fashioned oats
1 cup butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F and grease a 9×13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, combine the rhubarb, granulated sugar, cornstarch, cinnamon, and kosher salt. Stir until evenly coated.
Add the lemon juice to the rhubarb mixture and stir again. Let the mixture rest while preparing the crust.
In another bowl, mix together the flour, brown sugar, and old-fashioned oats.
Pour the melted butter into the oat mixture and stir until crumbly and fully combined.
Press half of the oat mixture firmly into the prepared baking dish to form the crust.
Spread the rhubarb filling evenly over the crust layer.
Sprinkle the remaining oat mixture evenly over the rhubarb filling to create the crumble topping.
Bake for 26 to 30 minutes, or until the topping is golden brown and the filling is bubbling slightly.
Allow the bars to cool completely before slicing and serving.

Notes

Use fresh rhubarb for the best flavor and texture.
If using frozen rhubarb, thaw and drain excess liquid before baking.
Allow the bars to cool completely to help them set properly before slicing.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Serve warm with vanilla ice cream for an extra delicious dessert.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 369 kcal
Sugar: 30 g
Sodium: 229 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 41 mg