Simple, old-fashioned bars made with oats and tangy rhubarb.
introduction
These Amish Oatmeal Rhubarb Bars with Crumb Topping are simple and homey. They have a soft oat base, a sweet-tart rhubarb filling, and a crumb topping. If you like oatmeal baking, try this easy oatmeal cookies with Bisquick too.
why make this recipe
Make this recipe when rhubarb is fresh. It is quick to mix and bakes in one pan. The bars keep well and travel easily. They taste like old-time baking and please a crowd.
how to make Amish Oatmeal Rhubarb Bars with Crumb Topping
Follow simple steps. Mix dry crumb ingredients, cut in butter, press half into the pan for the base, cook a quick rhubarb filling, spread it on the base, add the rest of the crumbs on top, and bake until light golden. Let cool fully before cutting so the filling sets.
Ingredients :
1 cup old fashioned rolled oats
3/4 cup all purpose flour
1/2 cup butter (softened)
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 cup brown sugar (packed)
1 1/2 cups chopped rhubarb
3/4 cup granulated sugar
1 tablespoon cornstarch (heaping)
2 tablespoons water
1/2 teaspoon vanilla extract
Directions :
Preheat oven to 350 degrees. In a bowl, mix oats, flour, salt, baking soda, and brown sugar. Cut in the softened butter until the mix is crumbly. Press half of the crumb mix into the bottom of a greased 8×8 inch pan to form the base. Keep the rest of the crumb for the topping. In a small saucepan, combine chopped rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat, stirring, until the rhubarb softens and the mix thickens. Stir in the vanilla. Remove from heat and let it cool a little. Spread the rhubarb filling evenly over the pressed base. Sprinkle the remaining crumb mix over the filling. Bake at 350 degrees for about 30 to 35 minutes, or until the top is light golden. Let the bars cool completely in the pan before cutting into squares.
how to serve Amish Oatmeal Rhubarb Bars with Crumb Topping
Cut into squares and serve at room temperature. Warm bars are nice with a scoop of vanilla ice cream or a dollop of whipped cream. They also go well with coffee or tea.
how to store Amish Oatmeal Rhubarb Bars with Crumb Topping
Store bars in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. You can freeze bars wrapped well for up to 2 months. Thaw in the fridge or at room temperature.
tips to make Amish Oatmeal Rhubarb Bars with Crumb Topping
- Use firm, fresh rhubarb. Trim and chop evenly.
- Do not skip cooling. The filling needs to set before cutting.
- If butter is too hard, microwave 5–10 seconds to soften. Do not melt.
- Press the base firmly so it holds the filling.
- Check top at 25 minutes to avoid over-browning; oven times vary.
variation (if any)
- Add 1/2 cup chopped strawberries with the rhubarb for a strawberry-rhubarb version.
- Stir 1/4 teaspoon cinnamon into the crumb for a warm spice note.
- Use a mix of brown and white sugar in the filling for a deeper flavor.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before cooking so the filling is not too runny.
Q: Can I use quick oats instead of old fashioned oats?
A: Quick oats will work but the texture will be softer. Old fashioned oats give a better crumb.
Q: Do I need to prebake the crust?
A: No. This recipe presses the crust raw and bakes everything together. The crust will bake through in the given time.
Q: How do I know the bars are done?
A: The top should be light golden and the filling should be set, not runny. Edges will pull slightly from the pan.
Q: Can I make these in a larger pan?
A: Yes. For a 9×13 pan, double the recipe and adjust baking time until golden and set.
Amish Oatmeal Rhubarb Bars with Crumb Topping
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Simple, old-fashioned bars made with oats and tangy rhubarb, topped with a crumbly mixture.
Ingredients
- 1 cup old fashioned rolled oats
- 3/4 cup all purpose flour
- 1/2 cup butter (softened)
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup brown sugar (packed)
- 1 1/2 cups chopped rhubarb
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch (heaping)
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix oats, flour, salt, baking soda, and brown sugar in a bowl.
- Cut in the softened butter until the mixture is crumbly.
- Press half of the crumb mixture into the bottom of a greased 8×8 inch pan to form the base.
- Combine chopped rhubarb, granulated sugar, cornstarch, and water in a small saucepan.
- Cook over medium heat, stirring, until the rhubarb softens and the mixture thickens.
- Stir in the vanilla and remove from heat.
- Spread the rhubarb filling evenly over the pressed base.
- Sprinkle the remaining crumb mixture over the filling.
- Bake at 350°F for about 30 to 35 minutes, or until the top is light golden.
- Let the bars cool completely in the pan before cutting into squares.
Notes
Serve at room temperature. Warm bars pair well with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 14g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
