Description
Slightly chewy and sweetly tart rhubarb oatmeal bars with a buttery oat crust and crumb topping.
Ingredients
Scale
- 2 pounds rhubarb sliced into 1/2-inch pieces
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1 1/2 cups old fashioned oats
- 1 cup butter melted
Instructions
- Preheat oven to 400°F and grease a 9×13 pan
- Combine rhubarb, sugar, cornstarch, cinnamon, and salt in a bowl
- Add lemon juice and stir then let sit
- Mix flour, oats, and brown sugar in another bowl
- Add melted butter and mix until crumbly
- Press half mixture into pan
- Spread rhubarb mixture over crust
- Top with remaining oat mixture
- Bake for 26 to 30 minutes until golden brown
- Cool completely and slice into bars
Notes
- Let bars cool fully before slicing for clean cuts
- Use fresh rhubarb for best texture and flavor
- Store in the refrigerator for up to 5 days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 369
- Sugar: 30
- Sodium: 229
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 54
- Fiber: 2
- Protein: 4
- Cholesterol: 41