Description

These Rhubarb Oat Bars are the perfect balance of tart and sweet, with a buttery oat crumble that doubles as both the crust and topping. Great for springtime or whenever you have fresh or frozen rhubarb on hand. Easy to make and perfect for snacking, dessert, or even breakfast on the go!

Ingredients

For the filling:

3 cups chopped rhubarb (fresh or frozen)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons water

For the crust and topping:

1 1/2 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
In a saucepan over medium heat, combine chopped rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and water. Cook for about 5–7 minutes, stirring often, until the mixture thickens and the rhubarb is soft. Remove from heat and let it cool slightly.
In a large bowl, mix the oats, flour, brown sugar, baking soda, and salt. Pour in the melted butter and stir until the mixture becomes crumbly.
Press about two-thirds of the oat mixture into the bottom of the prepared pan to form the crust.
Spread the rhubarb filling evenly over the crust.
Sprinkle the remaining oat mixture over the top of the filling.
Bake for 30–35 minutes or until the top is golden brown and the filling is bubbly.

Let cool completely in the pan before cutting into bars.

Notes

You can use frozen rhubarb—just thaw and drain it first.
Add strawberries to the filling for a sweeter twist.
Store bars in an airtight container for up to 4 days, or freeze for longer storage.