why make this recipe
Rhubarb Oat Bars are simple and tasty. They use few ingredients and bake fast. You get a sweet and tangy filling with a crunchy oat top. This is a good choice when rhubarb is in season.
introduction
These bars are easy to make and good for snacks or dessert. They mix oats, flour, sugar, and rhubarb for a soft middle and a crisp top. If you want a quick guide, see this easy rhubarb bars recipe for a similar method and tips.
how to make Rhubarb Oat Bars
Make the crust and topping from the oat mix. Press half into the pan. Add the chopped rhubarb. Crumble the rest on top. Bake until the top is golden. Let the bars cool before you cut them. See the full Ingredients and Directions below.
Ingredients :
2 cups rhubarb, chopped, 1 cup rolled oats, 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup unsalted butter, melted, 1 teaspoon vanilla extract, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- In a bowl, combine melted butter, brown sugar, and granulated sugar. Mix well.
- Stir in rolled oats, flour, baking powder, and salt until well blended.
- Press half of the mixture into the bottom of the prepared baking dish to form the crust.
- Evenly distribute the chopped rhubarb over the crust.
- Crumble the remaining oat mixture on top of the rhubarb.
- Bake for 25-30 minutes or until the top is golden brown.
- Allow to cool before cutting into bars.
how to serve Rhubarb Oat Bars
Cut into squares and serve at room temperature. Serve with a scoop of vanilla ice cream or a spoon of whipped cream. They also go well with tea or coffee.
how to store Rhubarb Oat Bars
Let the bars cool fully. 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 bars in a sealed container for up to 2 months.
tips to make Rhubarb Oat Bars
- Chop rhubarb into small, even pieces so it cooks well.
- Press the bottom layer firmly so it holds together.
- Cool fully before cutting to get neat bars.
- If rhubarb is very tart, add a little more sugar to the filling.
- Use rolled oats, not instant, for better texture.
variation (if any)
- Add 1/2 cup chopped strawberries or raspberries with the rhubarb for a mixed fruit filling.
- Swap half the flour for whole wheat flour for a nuttier taste.
- For a gluten-free version, use gluten-free oats and a gluten-free flour blend.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before adding. Pat dry if needed.
Q: Can I reduce the sugar?
A: You can lower the sugar a bit, but bars may be more tart and less firm.
Q: Can I make these in a larger pan?
A: Yes. Use a 9×13 pan for a thinner bar and reduce baking time slightly.
Q: Do I need to pre-cook the rhubarb?
A: No. Small pieces cook in the oven while baking.
Q: How do I keep the topping from burning?
A: If the top browns too fast, cover loosely with foil for the last 5-10 minutes.
Rhubarb Oat Bars
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Simple and tasty rhubarb oat bars with a crunchy topping and a sweet and tangy filling.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- Combine melted butter, brown sugar, and granulated sugar in a bowl. Mix well.
- Stir in rolled oats, flour, baking powder, and salt until well blended.
- Press half of the mixture into the bottom of the prepared baking dish to form the crust.
- Distribute the chopped rhubarb evenly over the crust.
- Crumble the remaining oat mixture on top of the rhubarb.
- Bake for 25-30 minutes or until the top is golden brown.
- Allow to cool before cutting into bars.
Notes
Serve with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
