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
Scale
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
