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: 24 bars
Calories: 207kcal
Equipment
Ingredients
- 2 cups flour
- 2 cups oatmeal quick cook or regular
- 1 1/3 cups brown sugar
- 1/2 tsp baking soda
- pinch salt
- 1 cup butter
Rhubarb Filling
- 4 cups rhubarb chopped
- 1/4 cup water
- 1 Cup sugar more or less depends on your taste
- 4 TBSP Flour
Instructions
- 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 looks like coarse crumbs
- save off 1 cup of crumbs
- press the rest in the bottom of a 9X13 baking dish, set aside
- 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
- 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 rhubarb over the base layer in the 9X13 sprinkle with reserved crumbs
- bake for 30-35 minutes until top is lightly brown and the rhubarb is bubbly
- let it cool before you cut it for best results
Nutrition
Serving: 1bar | Calories: 207kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 89mg | Potassium: 103mg | Fiber: 1g | Sugar: 20g | Vitamin A: 257IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg