Description
These Sweet & Tangy Rhubarb Oat Bars combine a buttery, crumbly oat crust with a luscious, thickened rhubarb filling, creating a perfect balance of tart and sweet flavors. Ideal for a delightful dessert or snack, these bars feature fresh rhubarb cooked down with sugar and vanilla, sandwiched between layers of an oat and brown sugar crumble. Baked to golden perfection, they offer a satisfying texture and delicious taste in every bite.
Ingredients
Scale
For the Crust and Topping:
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats
- 1 cup packed brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup butter, melted
For the Rhubarb Filling:
- 3 cups chopped fresh rhubarb
- ½ cup granulated sugar
- 2 tbsp cornstarch
- ½ cup water
- 1 tsp vanilla extract
Instructions
- Make the Filling: In a saucepan, combine chopped rhubarb, granulated sugar, cornstarch, and water. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 5 minutes, stirring frequently, until the mixture thickens. Remove from heat, stir in vanilla extract, and let the filling cool slightly.
- Mix the Crust & Topping: In a mixing bowl, combine the all-purpose flour, old-fashioned oats, packed brown sugar, baking soda, and salt. Pour in the melted butter and stir until the mixture forms a crumbly texture.
- Assemble the Bars: Press about two-thirds of the oat mixture firmly into a greased or parchment-lined 9×9-inch baking pan to form the base layer. Pour the prepared rhubarb filling evenly over the crust. Crumble the remaining oat mixture evenly on top of the filling.
- Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Cool & Slice: Remove the bars from the oven and allow them to cool completely in the pan. Cooling helps the bars set for better slicing. Once cool, cut into 16 bars and serve.
Notes
- Make sure the rhubarb filling cools slightly before assembling to prevent soggy topping.
- Use fresh rhubarb for the best flavor; frozen rhubarb may add extra water making the filling runny.
- For easier slicing, chill the bars in the refrigerator after cooling.
- You can substitute melted coconut oil for butter to make it dairy-free, though texture may slightly differ.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
