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Rhubarb Oat Bars

Sweet-tart rhubarb baked between a buttery oat crust and crumble topping. Crisp edges, chewy middle, and clean slices—perfect for picnics, lunch boxes, or a spring dessert tray.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 bars
Calories 180 kcal

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups rhubarb, diced (about 8 oz / 225 g)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for lifting.
  • In a large bowl, mix oats, flour, brown sugar, baking soda, salt, and cinnamon until evenly combined.
  • Stir in melted butter until the mixture is moistened and crumbly; it should hold together when pressed.
  • Reserve about 1 cup of the oat mixture for topping. Press the remaining mixture firmly and evenly into the prepared pan to form the crust.
  • In a separate bowl, toss diced rhubarb with granulated sugar, cornstarch, and vanilla until the fruit is evenly coated.
  • Spread the rhubarb mixture evenly over the crust.
  • Crumble the reserved oat mixture evenly over the rhubarb layer.
  • Bake for 30–35 minutes, or until the top is golden and the filling is bubbling at the edges.
  • Cool completely in the pan on a wire rack (about 1 hour), then lift out using the parchment overhang and cut into 12 bars.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 110mgFiber: 3gSugar: 12g
Keyword Easy Baking, Oat Bars, Rhubarb Bars, Rhubarb Oat Bars, Spring Dessert
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