Oatmeal Rhubarb Bars
These Oatmeal Rhubarb Bars feature a buttery oat crust, tangy rhubarb filling, and a golden crumble topping. Perfect for summer baking, meal prep, and easy homemade desserts with simple pantry ingredients.
Equipment
- 9x13-inch baking pan
- parchment paper
- Large Mixing Bowl
- measuring cups and spoons
- mixing spoon
Ingredients
- 2 cups rolled oats
- 1.5 cups all-purpose flour
- 1 cup packed brown sugar
- 0.5 tsp cinnamon
- 0.25 tsp salt
- 0.75 cup unsalted butter, melted
- 3 cups fresh rhubarb, chopped into 1/2-inch pieces
- 0.5 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup diced strawberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt together until combined. Pour in the melted butter and stir until the mixture looks like wet sand that clumps when pressed.
- Press two-thirds of the oat mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to pack it tightly. Set the remaining third aside for the topping.
- In a separate bowl, toss the chopped rhubarb with the granulated sugar, cornstarch, and vanilla extract. Stir until every piece is coated. If using strawberries, add them here.
- Spread the rhubarb filling evenly over the pressed oat base. Make sure it reaches all the corners.
- Sprinkle the reserved oat mixture evenly over the rhubarb filling. Do not pack it down — you want it loose and crumbly for a crisp-style topping.
- Bake for 35 to 40 minutes, until the top is golden brown and the rhubarb filling is visibly bubbling around the edges.
- Remove from the oven and allow to cool completely in the pan before lifting out and slicing into bars. Slice into 16 even squares.
Notes
For a strawberry rhubarb variation, replace 1 cup of rhubarb with diced strawberries. To make healthier bars, substitute half the butter with applesauce and reduce the sugar slightly. Allow the bars to cool completely before slicing for the cleanest texture. Frozen rhubarb works well if thawed and drained thoroughly.