Description

These Rhubarb Oatmeal Bars feature a tangy rhubarb filling with a crumbly oat crust and topping, offering a perfect balance of sweet and tart flavors in an easy-to-make snack or dessert.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups rolled oats

1 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1/4 cup granulated sugar

2 teaspoons cornstarch

4 cups chopped fresh rhubarb

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt.
Stir in the melted butter until the mixture becomes crumbly.
Press half of this oat mixture firmly into the bottom of the prepared baking dish to form the crust.
In a separate bowl, mix the granulated sugar and cornstarch. Add the chopped rhubarb and vanilla extract, tossing gently to coat evenly.
Spread the rhubarb filling over the crust layer.
Crumble the remaining oat mixture evenly over the rhubarb layer.
Bake for 35-40 minutes until the top is golden brown and the filling is bubbly.
Let the bars cool completely on a wire rack before cutting to ensure they hold together well.

Notes

Frozen rhubarb can be used; thaw and drain excess liquid before use.

To keep bars from falling apart, allow cooling completely before cutting and use a sharp knife.

Substitute butter with melted coconut oil or vegan butter for a dairy-free option.

Try adding cinnamon or nutmeg to the oat mixture for extra flavor.

For gluten-free, replace all-purpose flour with a gluten-free flour blend.

Store bars in an airtight container at room temperature for up to 3 days, or refrigerate up to a week. Freeze up to 3 months.

Reheat gently in a 300°F oven for about 10 minutes to restore texture.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 12g
Sodium: 110mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg