Description
Rhubarb Oatmeal Bars are a sweet, tangy, and buttery treat that layers tart rhubarb compote between a soft, chewy oatmeal crust and crumbly topping. Perfect for breakfast, snacking, or dessert.
Ingredients
- 3 cups chopped fresh or frozen rhubarb
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a saucepan over medium heat, cook rhubarb, granulated sugar, lemon juice, and cornstarch, stirring occasionally until rhubarb softens and mixture thickens (about 10 minutes). Stir in vanilla extract and set aside to cool.
- In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
- Pour in melted butter and stir until the mixture becomes crumbly and evenly moistened.
- Press about two-thirds of the oat mixture into the bottom of the prepared pan to form a crust.
- Spread the rhubarb filling evenly over the crust.
- Sprinkle the remaining oat mixture over the top and press it down gently.
- Bake for 30–35 minutes, or until the top is golden and the filling is bubbling at the edges.
- Let the bars cool completely in the pan before slicing for clean cuts.
Notes
- Let bars cool completely for cleaner cuts.
- Can substitute chopped strawberries with rhubarb for a sweeter variation.
- Add cinnamon or chopped nuts to the topping for extra flavor.
- For a dairy-free version, use coconut oil instead of butter.
- Bars freeze well—wrap individually and thaw as needed.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
