Rhubarb Oat Bars Recipe

I absolutely adore this recipe because it’s a perfect blend of sweet and tangy with the rhubarb, and that crumbly oat topping is simply irresistible. Plus, it’s super nostalgic, reminding me of slow Sunday afternoons baking with my grandma – comfort in every bite!

I adore the way these Rhubarb Oat Bars achieve such a delightful balance of sweetness and tartness. Their satisfying crunch comes from a base of 1 cup rolled oats and 1 cup all-purpose flour.

Yet, the star of these bars is the rhubarb. Three cups of this irresistibly tangy veggie, when diced, practically begs to be paired with the 3/4 cup brown sugar that sweetens this dish.

Ingredients

Rolled Oats:
Rich in fiber, enhances cardiovascular health and aids digestion.

Brown Sugar:
Imparts delightful sweetness, with a little touch of flavor reminiscent of molasses.

Butter:
Delivers creamy heft and assists in keeping the bars bound together.

Rhubarb:
Vitamin C and antioxidants abound in these tart fruits.

Granulated Sugar:
Sweetness balances the tartness of rhubarb.

Ingredient Quantities

• 1 cup rolled oats
• 1 cup all-purpose flour
• 3/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups rhubarb, diced
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 teaspoon vanilla extract

Instructions

1. Set your oven to 350°F (175°C) and lightly coat a 9×13-inch baking pan with cooking spray.

2. Combine the rolled oats, all-purpose flour, brown sugar, melted butter, baking soda, and salt in a medium bowl. Stir until the mixture is crumbly.

3. Place half of the oat mixture into the baking dish that has been prepared, and press it down to form the crust.

4. In a saucepan, combine the diced rhubarb, granulated sugar, cornstarch, and water. Place over medium heat and stir constantly, until the mixture thickens and begins to bubble.

5. Take the rhubarb mixture off the heat and mix in the vanilla extract.

6. Evenly pour the hot rhubarb filling over the crust of the baking dish.

7. Evenly distribute the leftover oat mixture over the rhubarb filling.

8. In the preheated oven, bake for 35-40 minutes, or until the top is golden brown.

9. Take it out of the oven and let it cool entirely in the pan on a wire rack.

10. After they have cooled, cut them into bars and serve. Savor your delightful rhubarb oat bars!

Equipment Needed

1. Oven
2. 9×13-inch baking pan
3. Cooking spray
4. Medium bowl
5. Spoon or spatula for stirring
6. Saucepan
7. Stove or cooktop
8. Knife for dicing rhubarb
9. Measuring cups
10. Measuring spoons
11. Wire rack for cooling

FAQ

• Can I use frozen rhubarb instead of fresh?Indeed, frozen rhubarb can be used. Just be certain to thaw it and drain it quite well before using it.
• What can I substitute for granulated sugar?You can utilize sugar substitutes, such as coconut sugar or Stevia, but this may slightly change the flavor and texture.
• Is there a gluten-free option for this recipe?Certainly! A gluten-free all-purpose flour blend can substitute for regular flour in recipes.
• How do I store the rhubarb oat bars?Keep the bars in a sealed container at room temperature for as long as 2 days, or place them in the refrigerator where they will keep for up to 1 week.
• Can I add other fruits to the filling?What a great idea! Strawberries make a wonderful addition, but try other fruits, too!
• How can I make this recipe vegan?Use plant-based margarine instead of butter, or use coconut oil, and make sure all the rest of the ingredients are vegan.
• Do I need to peel the rhubarb?Peeling rhubarb is not needed unless the stalks are very thick or stringy.

Substitutions and Variations

You can substitute 1 cup quick oats for 1 cup rolled oats, if you want a slightly different texture.
1 cup all-purpose flour can be substituted with 1 cup whole wheat flour for a nuttier flavor.
3/4 cup brown sugar can be swapped with 3/4 cup coconut sugar for an alternative natural sweetener.
Substituting coconut oil for butter in a recipe is a great way to make it dairy-free. To do this, use a 1:1 ratio, which means if the recipe calls for 1/2 cup butter, you would use 1/2 cup coconut oil.
You can replace 3 cups of rhubarb with 3 cups of a blend of strawberries and rhubarb for added sweetness.

Pro Tips

1. For a richer flavor, try browning the butter before adding it to the oat mixture. This will add a nutty, deeper taste to the crust and topping.

2. Enhance the rhubarb filling by adding a pinch of cinnamon or nutmeg when stirring on the stove. These spices can complement the tartness of the rhubarb and add warmth to the flavor profile.

3. If you prefer a slightly sweeter crust, you can add a tablespoon of honey or maple syrup to the oat mixture before baking. This can also help make the crust a bit more cohesive.

4. For additional texture, consider adding a handful of chopped nuts, like pecans or walnuts, to the oat mixture for the topping. This will add a nice crunch and some extra flavor.

5. To prevent the bars from sticking to the pan, line it with parchment paper instead of just using cooking spray. This will make it easier to lift the bars out once they are cooled, ensuring clean and neat slices.