Description
These Rhubarb Oat Bars combine a tart rhubarb filling with a buttery oat crust, topped with a cinnamon-sugar sprinkle. Baked to golden perfection, they offer a delightful balance of fruity tang and oat crunch, perfect for a snack or dessert.
Ingredients
Rhubarb Filling
- 4 cups chopped rhubarb
- 1/2 cup sugar
- 1 tbsp water
- Generous squeeze of lemon juice
Oat Crust and Topping
- 1 1/4 cups all-purpose flour
- 1 1/4 cups quick oats
- 2/3 cup sugar
- 1/4 tsp salt
- 1/2 cup butter, melted
- Cinnamon and sugar mix, for sprinkling
Instructions
- Getting ready: Preheat your oven to 350 degrees F (175 degrees C). Line a 9 x 9 inch baking pan with parchment paper, ensuring it covers the bottom and sides. Set this aside for later.
- Making the Rhubarb Filling: In a medium saucepan, combine the chopped rhubarb, 1/2 cup sugar, 1 tablespoon water, and a generous squeeze of lemon juice. Place it over low to medium heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is soft but still retains some chunkiness. Remove from heat and set aside.
- Preparing the Oat Mixture: In a large bowl, mix together the flour, quick oats, 2/3 cup sugar, and salt. Stir in the melted butter until the mixture is thoroughly combined and crumbly. Measure out 1/2 cup of this oat mixture and set it aside for the topping.
- Forming the Crust: Press the remaining oat mixture firmly and evenly into the bottom of the prepared baking pan, creating an even crust layer.
- Assembling the Bars: Spread the cooked rhubarb mixture evenly over the oat crust. Then sprinkle the reserved 1/2 cup oat mixture evenly or randomly over the rhubarb layer. Finish by sprinkling cinnamon and sugar mix generously on top.
- Baking: Place the pan in the preheated oven and bake for 1 hour, until the top is golden and the rhubarb filling is bubbling.
- Cooling and Serving: Remove the pan from the oven and allow the bars to cool for at least 2 hours before cutting into 16 squares to serve. This ensures the bars set properly and hold together well.
Notes
- Substitute quick oats with old-fashioned oats for a chewier texture, though baking time may vary slightly.
- For a less sweet filling, reduce the sugar in the rhubarb mixture to 1/3 cup.
- Use parchment paper to easily lift bars out of the pan after baking.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- Adding a pinch of nutmeg to the cinnamon sugar topping can enhance the flavor.
