Mmmmm these Strawberry Rhubarb Oatmeal bars are almost the perfect cookie crumble bar. Crispy oatmeal base, jammy filling and crumble on top! Three perfect layers for your snacking pleasure.
I shared the original Rhubarb Oatmeal Bars recipe several years ago. It remains a perennial family favorite. That all-time family fave inspired this recipe for strawberry rhubarb oatmeal bars. But we also love these Blueberry Bars and Carrot Cake Bars.
Strawberry Rhubarb Oatmeal Bars
This newest version of our fave cookie bars Strawberry Rhubarb Oatmeal Bars. It’s still got it’s pressed crumb base, luscious filling, this time with strawberries, sprinkled topping, and of course, it is not going to take you forever to make. You all know I don’t roll that way or you should by now.
These taste and feel like a coffee house bar so brew up a nice big cup of coffee or a mug of tea to enjoy with these bars at home. You’ll feel happy knowing you’re saving a bunch of money drinking hot drinks and coffee house bars for a fraction of the price.
We love Rhubarb!
When I go look at my rhubarb patch and I see it’s so full and almost taking over the north side of my garden it would be easy to feel overwhelmed. Instead, I often wonder if it’s enough to get us through the winter.
About once a week I go out a cut as much as I can carry. I trim the leaves, poisonous, and leave them outside. Then I wash it, chop it and measure it out into quart freezer bags. My goal is to have enough bags of rhubarb in the freezer to use one bag a week all winter long. Once I have that goal in mind, I never feel like the rhubarb is too abundant.
If you need more information about How to Freeze Rhubarb and other Rhubarb Secrets check out my NEW post on the subject! In it, I try to answer all the questions I’ve ever been asked about rhubarb. If I missed ANY let me know!
- 2 cups of flour
- 2 cups of quick cook oats
- 1 1/3 cups of brown sugar
- 1/2 tsp baking soda
- pinch salt
- 1 cup butter
- 2 1/2 cups rhubarb
- 1/4 cup water, if you're rhubarb was frozen you probably won't need this
- 1 cup Sugar, more or less if you prefer sweeter or tangy
- 4 TBSP flour
- 2 cups sliced strawberries
- Preheat the oven to 350˚ Make the Crust/Topping:
- mix the dry ingredients together
- 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
- keep mixing until it's looks like coarse crumbs
- save off 1 cup of crumbs
- press the rest in the bottom of a 9X13 baking dish
- Make the Filling
- put the rhubarb, water (if using) and sugar in a sauce pan
- bring it to a boil over medium high heat, it will get very juicy as it cooks
- 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
- add the sliced strawberries and cook for one more minute or so
- remove 2/3 cup of the juice and whisk in the flour into it
- 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!)
- spread the strawberry rhubarb mixture over the base layer in the 9X13 sprinkle with reserved crumbs
- bake for 30-35 minutes until top is lightly brown and the strawberry rhubarb layer is bubbly
- let it cool before you cut it for best results