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Isabella

Delicious Oatmeal Rhubarb Bars Recipe to Try Today!

A delightful recipe for oatmeal rhubarb bars that combines the tartness of rhubarb with a sweet oat crust.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, salt, and cinnamon. Mix well.
  3. 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.
  4. In a separate bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until the rhubarb is evenly coated.
  5. Press the oat mixture into the bottom of the prepared baking dish to form a crust. Spread the rhubarb mixture evenly over the crust.
  6. Sprinkle the reserved oat mixture on top of the rhubarb layer.
  7. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the rhubarb is bubbling.
  8. 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.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 15mgSodium: 150mgFiber: 2gSugar: 10g

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.

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