Amish Oatmeal Rhubarb Bars Recipe
If you’re searching for a crave-worthy treat bursting with tangy rhubarb and wholesome oats, these Amish Oatmeal Rhubarb Bars are about to become your go-to dessert. Perfectly blending a buttery crumble with a sweet yet tart rhubarb filling, this recipe captures the heart and soul of Amish baking. Whether you’ve got spring rhubarb overflowing from your farmer’s market haul or a stash in the freezer, these bars showcase simple, honest ingredients coming together in the most irresistible way.
Ingredients You’ll Need
Every ingredient in these Amish Oatmeal Rhubarb Bars has a purpose, from the comforting oats to the vibrant rhubarb. Together, they create layers of texture and flavor that make each bite memorable—there’s nothing extra, just the essentials, working magic.
- Old-fashioned oats: For that hearty chew and signature crumbly topping—quick oats just don’t deliver the same result.
- All-purpose flour: Provides structure and keeps everything nicely bound together in each slice.
- Packed brown sugar: Adds a rich, caramel sweetness that deepens the oat layers.
- Baking soda: Gives a subtle lift, ensuring the crust and topping aren’t overly dense.
- Salt: Balances the sweetness, making every flavor pop.
- Cold unsalted butter, cubed: Essential for that flaky, crumbly texture—work it in cold for the best results.
- Fresh or frozen rhubarb, chopped: The showstopper ingredient! Tart and colorful, rhubarb gives these bars their unique character.
- Granulated sugar: Sweetens the rhubarb filling, taming some of its natural tartness.
- Cornstarch: Thickens the filling just enough to hold its shape in the bars, preventing any soggy bottoms.
- Vanilla extract: Adds a subtle depth to the fruit filling—don’t skip it!
- Water: Helps break down the rhubarb until it’s tender and jammy.
How to Make Amish Oatmeal Rhubarb Bars
Step 1: Prepare the Pan and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously—this little bit of effort helps those scrumptious bars release perfectly without sticking. Lining the pan with parchment can make lifting and slicing even easier!
Step 2: Make the Oatmeal Crust and Crumble
In a large bowl, combine oats, flour, packed brown sugar, baking soda, and salt. Then, add your cubes of cold butter and use either a pastry cutter or your hands to blend everything until it forms coarse crumbs. This will smell amazing already, and the coarse texture is key for both the base and the topping.
Step 3: Press the Crust
Take half of your crumb mixture and press it firmly and evenly into the bottom of your greased baking dish. Use the back of a spoon or your fingertips for a smooth, compact base—this gets nice and golden during baking and supports the luscious rhubarb filling.
Step 4: Cook the Rhubarb Filling
Add your chopped rhubarb, granulated sugar, cornstarch, vanilla, and water to a medium saucepan. Stir often over medium heat for 5–7 minutes, until the rhubarb softens and the mixture thickens a little. The scent will be pure nostalgia! Once thickened, take it off the heat.
Step 5: Assemble and Add the Topping
Pour your warm rhubarb filling over the pressed crust, spreading evenly right to the edges. Sprinkle the remaining oat mixture over the top, gently pressing so you get those rustic, bakery-style crumbles when baked.
Step 6: Bake to Perfection
Bake for 30–35 minutes, until the top is a glorious golden brown and you can see the rhubarb filling bubbling through the edges. Let the bars cool completely in the pan—this patience ensures the layers set up perfectly for slicing.
How to Serve Amish Oatmeal Rhubarb Bars
Garnishes
For a touch of elegance, dust the bars lightly with powdered sugar or top with a dollop of freshly whipped cream. A scoop of vanilla ice cream is a classic match, making the warm and tart notes of Amish Oatmeal Rhubarb Bars sing. Fresh mint leaves or a few curls of lemon zest also add lovely color and fragrance.
Side Dishes
Pair these bars with a mug of strong black coffee, a tall glass of cold milk, or even an Earl Grey tea for a cozy afternoon treat. If you’d rather serve dessert family-style, offer alongside a simple fruit salad for a summery finish to brunch or dinner.
Creative Ways to Present
Stack several Amish Oatmeal Rhubarb Bars on a rustic wooden board, or nestle them into parchment-lined baskets for a picnic-ready look. Mini bars in cupcake liners make for a charming, easy-to-grab party sweet. For an extra treat, serve slightly warmed with ice cream for a dessert that feels (and tastes) straight out of a country fair.
Make Ahead and Storage
Storing Leftovers
Once completely cool, keep any leftover bars in an airtight container in the refrigerator. They’ll stay delicious and fresh for up to five days, and the flavor might even deepen as they rest. Chilling helps the topping keep its lovely crumbly texture and makes each bite extra satisfying.
Freezing
Amish Oatmeal Rhubarb Bars freeze beautifully! Wrap individual portions in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to three months—just thaw in the fridge overnight or at room temperature for a few hours before enjoying.
Reheating
If you love the cozy warmth of fresh bars, pop them into a preheated 300°F oven for about 5–10 minutes, or microwave a single bar for 15–20 seconds. Serve with a scoop of ice cream after reheating for the ultimate treat.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works just fine for Amish Oatmeal Rhubarb Bars. Be sure to thaw it completely and drain off any excess liquid before adding to your saucepan, so the filling thickens up just right.
What can I use instead of rhubarb if I can’t find it?
If rhubarb isn’t in season or you can’t find any, try using tart apples, raspberries, or strawberries as an alternative. You’ll capture a similar bright fruity flavor, though nothing quite matches the unique tang of rhubarb.
Are these bars gluten free?
As written, no—the recipe for Amish Oatmeal Rhubarb Bars uses all-purpose flour. However, you can substitute a 1:1 gluten-free flour blend and ensure your oats are certified gluten free to adapt for dietary needs.
Can I make this recipe vegan?
Yes! Swap the unsalted butter for a vegan butter alternative, and double-check that your sugar is vegan-friendly. The rest of the ingredients are naturally plant-based, so you’re all set.
Why do my bars sometimes turn out soggy?
Sogginess can come from excess moisture in the rhubarb, especially when using frozen fruit. Drain and pat the rhubarb before cooking, and make sure the filling thickens a bit in the pot before layering. Baking until truly golden and cooling fully in the pan also helps keep the base crisp.
Final Thoughts
Next time you’re craving a cozy, crowd-pleasing dessert, give Amish Oatmeal Rhubarb Bars a try and watch them vanish from your table. With their homespun charm and irresistible combination of buttery oat crumble and tangy-sweet filling, these bars are sure to win over friends and family alike. Happy baking!
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Amish Oatmeal Rhubarb Bars Recipe
- Total Time: 55 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These Amish Oatmeal Rhubarb Bars are a delightful combination of tangy rhubarb filling sandwiched between layers of buttery oat crumble. Perfect for a sweet treat or dessert, these bars are easy to make and even easier to enjoy!
Ingredients
Oat Mixture:
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter, cut into cubes
Rhubarb Filling:
- 3 cups fresh or frozen rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 cup water
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Oat Mixture: In a large bowl, combine oats, flour, brown sugar, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press half of the oat mixture into the bottom of the baking dish.
- Make Rhubarb Filling: In a saucepan, cook rhubarb, sugar, cornstarch, vanilla, and water until softened and thickened. Pour over the crust.
- Add Remaining Oat Mixture: Sprinkle the rest of the oat mixture over the rhubarb layer and press gently.
- Bake: Bake for 30–35 minutes until golden brown and bubbly. Cool before slicing into bars.
Notes
- If using frozen rhubarb, thaw and drain excess liquid before cooking.
- Bars can be chilled and stored in the fridge for up to 5 days.
- Serve with whipped cream or vanilla ice cream for a delicious treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Amish, American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 17 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
