Rhubarb Oatmeal Bar cookies made with pantry staples, does it get easier?

 

This is what you make when you open the freezer and a bag of frozen rhubarb falls out on your toe, and when that 10 pound box of oatmeal you bought at Costco seems more like 50 pounds. Using up what I have on hand is important to our financial goals (cash out of pocket vacation!) and this week I seem to have a lot of rhubarb I quick froze last fall still hanging around. We love a good rhubarb crisp and of course Rhubarb Dream Bars but I needed a recipe to use up some of that huge box of oatmeal too. I turned to an old favorite recipe reminiscent of bars our local coffee shop sells for 3 bucks a pop. They use raspberries or raspberry jam but that’s just not happening, so Rhubarb Oatmeal Bars it is.

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Rhubarb Oatmeal Bars
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Rating: 0
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Course Dessert
Cuisine Alaskan, American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Dessert
Cuisine Alaskan, American
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350˚ Make the Crust/Topping:
  2. mix the dry ingredients together
  3. cut the butter in chunks and drop it in the dry mix, cut in with a pastry blender or two knives, or use your hands mix it in
  4. keep mixing until it's looks like coarse crumbs
  5. save off 1 cup of crumbs
  6. press the rest in the bottom of a 9X13 baking dish
  7. Make the Rhubarb Filling
  8. put the rhubarb, water (if using) and sugar in a sauce pan
  9. bring it to a boil over medium high heat, it will get very juicy as it cooks
  10. once it comes to a boil reduce the heat to keep it from scorching, just keep it bubbling lightly until the rhubarb is just starting to get soft
  11. remove 2/3 cup of the juice and whisk in the flour into it
  12. add it back in the pan and stir until thickened, cook and stir for 1-2 minutes and remove from the heat (you just made rhubarb gravy!)
  13. spread the rhubarb over the base layer in the 9X13 sprinkle with reserved crumbs
  14. bake for 30-35 minutes until top is lightly brown and the rhubarb is bubbly
  15. let it cool before you cut it for best results

This recipes uses a fair amount of each excessive pantry bulk item,  4 cups of rhubarb and 2 cups of oatmeal, so I feel quite good about using up what we already have. Its one of the ways I make our dollars stretch as far as possible every day, I never run to the store to grab ________ I just make do without it and use what we have. Also rhubarb and oatmeal go really well together and I sent them in the kid’s lunches and they travel well too. If you plan to send them with kids, they seem to hold up better if they’re cut bigger than what I have pictured, about double that size and they travel better. I don’t know, maybe your kids don’t swing their lunch boxes all the way around their head while belting out a Norse battle cry??

 

A few notes on these bars:
• if you’ve got frozen rhubarb more than likely you won’t need the 1/4 cup of water it won’t hurt either way so use if you feel like you’re rhubarb is dry
• don’t cover these unless you want them to revert to a mushy me

 

 

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