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Oatmeal Rhubarb Bars

Easy Oatmeal Rhubarb Bars for Sweet Nostalgic Moments

These Easy Oatmeal Rhubarb Bars blend chewy oats and tangy rhubarb for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 9 bars
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust and Filling
  • 1 cup Rolled Oats Substitute with quick oats for faster preparation.
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour for a gluten-free option.
  • 1 cup Brown Sugar Use white sugar for a lighter taste if preferred.
  • ½ cup Salted Butter Unsalted butter works too; sprinkle in a pinch of salt.
  • 2 cups Rhubarb Fresh or frozen based on availability.
For the Topping
  • Extra to taste Brown Sugar Enhances sweetness and provides crunch after baking.
  • Optional Cinnamon or Nutmeg Adds warmth and spice.

Equipment

  • 8x8 inch baking pan
  • mixing bowl
  • Measuring Cup
  • Parchment Paper

Method
 

Step‑by‑Step Instructions for Easy Oatmeal Rhubarb Bars
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a medium bowl, mix together 1 cup of rolled oats, 1 cup of all-purpose flour, and 1 cup of brown sugar.
  3. Melt ½ cup of salted butter and pour it into the dry mixture, stirring until crumbly.
  4. Press about two-thirds of the oat mixture evenly into the bottom of your prepared pan.
  5. Evenly distribute 2 cups of sliced rhubarb over the crust.
  6. Sprinkle the remaining oat mixture over the rhubarb layer evenly.
  7. Bake for approximately 30 minutes or until golden brown and bubbling.
  8. Remove from oven, let cool for at least 15 minutes before slicing.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Store leftover bars in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freeze for longer storage.

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