Rhubarb Oat Bars Recipe
These sweet-tart rhubarb oat bars combine a buttery crumble crust with a gooey rhubarb filling, perfect for spring and summer. With a chewy texture and golden topping, they’re simple to make and perfect for picnics, potlucks, or a rustic dessert with coffee.
Equipment
- 13x9-inch baking pan
- Mixing bowls
- Measuring cups
- Measuring spoons
- Saucepan
- Wooden spoon or silicone spatula
- Oven mitts
Ingredients
Crust
- 1 cup brown sugar packed
- 1½ cups flour
- ¼ teaspoon vanilla
- ½ cup chopped nuts
- 1½ cups rolled oats
- ¼ teaspoon salt
- 1 cup shortening
Filling
- 1½ cups sugar
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- 3 cups chopped rhubarb
- ¼ cup water
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the crust ingredients and mix until crumbly.
- Press half of this mixture evenly into a 13x9-inch baking pan and bake for about 20 minutes.
- While the crust is baking, place the rhubarb, sugar, cornstarch, and water in a saucepan and cook over medium heat, stirring constantly, until the mixture becomes clear and thick.
- Remove from heat and stir in the vanilla extract.
- Once the crust is baked, pour the rhubarb filling evenly over it.
- Sprinkle the remaining crumb mixture on top and return to the oven to bake for another 20 minutes, until the top is golden and the filling is bubbling.
- Let cool completely before cutting into bars.
Notes
- Rolled oats give a heartier texture, while quick oats create a finer crumble—choose based on preference.
- To easily press the crust into the pan, use the flat bottom of a measuring cup.