Amish Oatmeal Rhubarb Bars (with crumb topping)

why make this recipe

This recipe is simple and old-fashioned. It uses few ingredients and tastes like home. The oat crumb is crunchy and the rhubarb gives a bright, tart filling. It is a good dessert or snack for family days.

introduction

These Amish Oatmeal Rhubarb Bars (with crumb topping) are easy to make and use common pantry items. If you want a quick guide, see an easy rhubarb bars recipe for extra notes. The bars bake in one pan and cut into tidy squares.

how to make Amish Oatmeal Rhubarb Bars (with crumb topping)

Make the crumb base, press half in the pan, cook the rhubarb filling on the stove, spread it over the base, and sprinkle the rest of the crumb on top. Bake until the top is light brown. Cool before cutting so the filling sets.

Ingredients :

• 1 cup old fashioned rolled oats
• 3/4 cup all purpose flour
• 1/2 cup butter (softened)
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup brown sugar (packed)
• 1 1/2 cups chopped rhubarb
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch (heaping)
• 2 tablespoons water
• 1/2 teaspoon vanilla extract

Directions :

Preheat oven to 350 degrees.

1. In a bowl, mix oats, flour, salt, baking soda, and brown sugar. Cut in the softened butter until the mix is crumbly.
2. Press half of the crumb mix into the bottom of a greased 8×8 inch pan to form the base. Keep the rest of the crumb for the topping.
3. In a small saucepan, combine chopped rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat, stirring, until the rhubarb softens and the mix thickens. Stir in the vanilla. Remove from heat and let it cool a little.
4. Spread the rhubarb filling evenly over the pressed base. Sprinkle the remaining crumb mix over the filling.
5. Bake at 350 degrees for about 30 to 35 minutes, or until the top is light golden.
6. Let the bars cool completely in the pan before cutting into squares.

how to serve Amish Oatmeal Rhubarb Bars (with crumb topping)

Cut into squares and serve at room temperature. These bars are good plain or with a small scoop of vanilla ice cream. They also pair well with a cup of tea or coffee.

how to store Amish Oatmeal Rhubarb Bars (with crumb topping)

Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. You can freeze the bars for up to 2 months; thaw in the fridge before serving.

tips to make Amish Oatmeal Rhubarb Bars (with crumb topping)

• Use firm, fresh rhubarb for the best texture.
• Press the base well so it holds the filling.
• Cool fully before cutting to avoid a runny filling.
• Use a sharp knife and wipe it between cuts for clean squares.

variation (if any)

• Add 1/2 cup chopped strawberries to the rhubarb filling for a sweet-tart mix.
• Swap half the white sugar for honey for a different flavor.
• Stir in 1/2 teaspoon cinnamon to the crumb for a warm spice note.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before cooking to avoid a thin filling.

Q: Can I use quick oats instead of old fashioned oats?
A: You can, but the texture will be softer. Old fashioned oats give a better crumb.

Q: How do I make the top extra crunchy?
A: Add a tablespoon of chopped nuts or a sprinkle of coarse sugar on top before baking.

Q: Can I make these bars in a larger pan?
A: Yes. If you use a 9×13 pan, the bars will be thinner and bake a little faster. Watch the oven and reduce baking time as needed.

Amish Oatmeal Rhubarb Bars (with crumb topping)

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These easy-to-make Amish Oatmeal Rhubarb Bars feature a crunchy oat crumb and a bright, tart rhubarb filling, perfect for dessert or snacks.

---

Ingredients

Scale 1x2x3x

• 1 cup old fashioned rolled oats
• 3/4 cup all purpose flour
• 1/2 cup butter (softened)
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup brown sugar (packed)
• 1 1/2 cups chopped rhubarb
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch (heaping)
• 2 tablespoons water
• 1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees.
2. Mix oats, flour, salt, baking soda, and brown sugar in a bowl. Cut in the softened butter until the mix is crumbly.
3. Press half of the crumb mix into the bottom of a greased 8×8 inch pan to form the base. Keep the rest of the crumb for the topping.
4. Combine chopped rhubarb, granulated sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring, until the rhubarb softens and the mix thickens. Stir in the vanilla. Remove from heat and let it cool a little.
5. Spread the rhubarb filling evenly over the pressed base. Sprinkle the remaining crumb mix over the filling.
6. Bake at 350 degrees for about 30 to 35 minutes, or until the top is light golden.
7. Cool completely in the pan before cutting into squares.

---

Notes

Use firm, fresh rhubarb for the best texture. Press the base well so it holds the filling. Cool fully before cutting to avoid a runny filling.

---

Nutrition

• Serving Size: 1 bar
• Calories: 220
• Sugar: 10g
• Sodium: 80mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg