Description

These Rhubarb Oat Bars are a sweet and tangy treat with a buttery oat crust and crumb topping. They’re the perfect way to use up fresh rhubarb in spring or early summer. Great for dessert, a snack, or even breakfast on the go!

Ingredients

For the Rhubarb Filling:

3 cups chopped fresh rhubarb
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon vanilla extract

For the Crust and Topping:

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

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Instructions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it.
Make the filling: In a small saucepan over medium heat, combine rhubarb, sugar, cornstarch, and water. Cook, stirring often, until mixture thickens and rhubarb softens, about 5–7 minutes. Stir in vanilla and set aside to cool slightly.
Make the crust and topping: In a large bowl, mix oats, flour, brown sugar, baking soda, and salt. Pour in melted butter and stir until the mixture is crumbly.
Assemble the bars: Press about 2/3 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.
Bake for 30–35 minutes, or until the top is golden brown and the filling is bubbly.

Cool completely in the pan before cutting into bars. Serve and enjoy!

Notes

You can add chopped strawberries or raspberries for extra sweetness.
These bars can be stored in an airtight container in the fridge for up to 5 days.

Freeze extra bars for up to 2 months.