A delightful recipe for oatmeal rhubarb bars that combines the tartness of rhubarb with a sweet oat crust.
Author:Isabella
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups rolled oats
1 cup all-purpose flour
1 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1/4 cup honey
2 cups rhubarb, chopped (fresh or frozen)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, salt, and cinnamon. Mix well.
Pour in the melted butter and honey, stirring until the mixture is crumbly and well combined. Reserve about 1 cup of this mixture for topping.
In a separate bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until the rhubarb is evenly coated.
Press the oat mixture into the bottom of the prepared baking dish to form a crust. Spread the rhubarb mixture evenly over the crust.
Sprinkle the reserved oat mixture on top of the rhubarb layer.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the rhubarb is bubbling.
Allow the bars to cool completely in the pan before cutting into squares. For best results, chill in the refrigerator for at least 1 hour before serving.
Notes
For a nutty flavor, add 1/2 cup of chopped nuts (such as walnuts or pecans) to the oat mixture.
Substitute the rhubarb with fresh strawberries or blueberries for a different fruity twist.