Description

These Rhubarb Oat Bars are a sweet-tart treat with a buttery oat crust and crumble topping. The tangy rhubarb filling is balanced with just enough sugar to keep things delicious without being overly sweet. Perfect for spring and summer baking—or whenever you’ve got rhubarb on hand!

Ingredients

For the Crust & Topping:

1 1/2 cups old-fashioned oats
1 1/4 cups all-purpose flour
3/4 cup brown sugar (packed)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, melted

For the Rhubarb Filling:

3 cups chopped fresh rhubarb (about 1/2-inch pieces)
1/2 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
Make Crust & Topping: In a large bowl, combine oats, flour, brown sugar, baking soda, and salt. Stir in melted butter until crumbly.
Press the Crust: Press about 2/3 of the oat mixture into the bottom of the pan to form a crust. Set aside the rest for the topping.
Make the Filling: In a medium saucepan over medium heat, combine rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla. Cook for 5–7 minutes, stirring frequently, until the rhubarb softens and the mixture thickens.
Assemble the Bars: Spread the rhubarb filling evenly over the crust. Sprinkle the remaining oat mixture over the top.
Bake: Bake for 30–35 minutes, or until the top is golden brown and the filling is bubbling.
Cool & Serve: Let the bars cool completely in the pan before slicing. They’ll firm up more as they cool.

Notes

These bars store well in the fridge for up to 5 days.
Add 1/2 cup chopped strawberries for a fun twist.

For a gluten-free version, use certified GF oats and a 1:1 gluten-free flour blend.