why make this recipe
These Rhubarb Oat Bars are easy to make. They use simple ingredients and bake fast. The bars balance tart rhubarb and sweet oat crumble. They work for snacks, dessert, or a quick treat.
introduction
Rhubarb Oat Bars bring a bright, tart fruit layer inside a crunchy oat crust. The recipe uses common pantry items and fresh rhubarb. If you enjoy simple fruit desserts, try this related baked pears recipe for a different fruit twist: baked pears with goat cheese and cranberries.
how to make Rhubarb Oat Bars
Preheat the oven and get a 9×9 inch pan ready. Mix the wet ingredients, then stir in the dry ones. Press half the oat mix into the pan for the crust. Spread the chopped rhubarb on top. Crumble the rest of the oat mix over the rhubarb. Bake until the top is golden. Let cool, then cut into bars.
Ingredients :
2 cups rhubarb, chopped, 1 cup rolled oats, 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup unsalted butter, melted, 1 teaspoon vanilla extract, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Directions :
Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish. In a bowl, combine melted butter, brown sugar, and granulated sugar. Mix well. Stir in rolled oats, flour, baking powder, and salt until well blended. Press half of the mixture into the bottom of the prepared baking dish to form the crust. Evenly distribute the chopped rhubarb over the crust. Crumble the remaining oat mixture on top of the rhubarb. Bake for 25-30 minutes or until the top is golden brown. Allow to cool before cutting into bars.
how to serve Rhubarb Oat Bars
Cut the cooled bars into squares. Serve at room temperature or chilled. Add a scoop of vanilla ice cream or a dollop of whipped cream if you like. They also pair well with tea or coffee.
how to store Rhubarb Oat Bars
Store the bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. You can freeze the bars for up to 2 months; wrap pieces tightly in plastic wrap and place in a freezer bag.
tips to make Rhubarb Oat Bars
- Chop rhubarb into even small pieces so it cooks evenly.
- Press the crust firmly into the pan to avoid a crumbly bottom.
- Let the bars cool fully before cutting to keep clean edges.
- If the rhubarb is very tart, add a tablespoon of extra sugar to the filling mix.
variation (if any)
- Add 1/2 cup chopped strawberries to the rhubarb for a sweeter filling.
- Stir 1/2 teaspoon cinnamon into the oat mix for a warm flavor.
- Use quick oats instead of rolled oats if that is what you have on hand.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before using to avoid a soggy bar.
Q: Can I make these bars gluten-free?
A: Yes. Use gluten-free all-purpose flour and certified gluten-free oats.
Q: How do I know when they are done?
A: The top should be golden brown and the edges should pull slightly from the pan.
Q: Can I cut the recipe in half?
A: Yes. Use a smaller pan and bake less time, checking after 18-20 minutes.
Q: Can I replace butter with oil?
A: You can try melted coconut oil, but texture may change slightly.
Rhubarb Oat Bars
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious rhubarb oat bars featuring a tart fruit filling atop a crunchy oat crust. Perfect for snacks or dessert!
Ingredients
- 2 cups rhubarb, chopped
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- Combine melted butter, brown sugar, and granulated sugar in a bowl. Mix well.
- Stir in rolled oats, flour, baking powder, and salt until well blended.
- Press half of the mixture into the bottom of the prepared baking dish to form the crust.
- Evenly distribute the chopped rhubarb over the crust.
- Crumble the remaining oat mixture on top of the rhubarb.
- Bake for 25-30 minutes or until the top is golden brown.
- Allow to cool before cutting into bars.
Notes
Chop rhubarb into even small pieces for even cooking. Press the crust firmly to avoid crumbling and let bars cool fully for clean cuts.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
