Rhubarb Oatmeal Bars
This recipe for Rhubarb Oatmeal Bars will get that last bag of rhubarb right out of the freezer. Pair it with another pantry staple, oatmeal and you’ve got cookies you can make just about anytime.
Servings Prep Time
24bars 20minutes
Cook Time
35minutes
Servings Prep Time
24bars 20minutes
Cook Time
35minutes
Ingredients
  • 2cups of flour
  • 2cups of quick cook oats
  • 1 1/3cups of brown sugar
  • 1/2tsp baking soda
  • pinch salt
  • 1cup butter
  • 4cups rhubarb
  • 1/4cup waterif you’re rhubarb was frozen you probably won’t need this
  • 1cup Sugarmore or less if you prefer sweeter or tangy
  • 4TBSP flour
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