If you have a soft spot for nostalgic, homemade treats that bring a burst of fresh, tangy flavor alongside a comforting oatmeal crumb, you simply must try this Amish Oatmeal Rhubarb Bars Recipe. These bars perfectly balance tart rhubarb filling with a sweet, crunchy oat crust and topping that feel like a warm hug from grandma’s kitchen. Whether it’s a cozy afternoon snack or a charming dessert for guests, this recipe is a treasure that’s easy to make yet impressively delightful.
Ingredients You’ll Need
The ingredients in this Amish Oatmeal Rhubarb Bars Recipe are refreshingly simple, but each one plays an essential role. From the tart freshness of rhubarb to the rich, buttery crumb topping, every component works together for a masterpiece of flavor and texture.
- 2 cups rhubarb, chopped: Provides that signature tang and bright pink color that makes these bars special.
- 1 cup sugar: Sweetens the rhubarb filling, balancing its tartness perfectly.
- 1 tablespoon cornstarch: Helps thicken the rhubarb filling so it isn’t runny and holds together nicely.
- 1 tablespoon water: Combines with cornstarch for an even texture in the filling.
- 1 cup all-purpose flour: Forms the sturdy base of the crust and topping.
- 1 cup old-fashioned rolled oats: Adds a hearty texture and wholesome aroma to the crumb mixture.
- 1/2 cup brown sugar, packed: Infuses a rich, caramel-like sweetness into the oats.
- 1/2 teaspoon baking soda: Gives a subtle lift to the crumb texture without overpowering it.
- 1/2 teaspoon salt: Grounds and enhances all the other flavors.
- 1/2 cup butter, softened: Binds the oat mixture and adds buttery richness.
- 1 large egg: Holds the crumble together while keeping it tender.
- 1/2 teaspoon vanilla extract: Adds a warm, fragrant note that rounds out the flavor profile beautifully.
How to Make Amish Oatmeal Rhubarb Bars Recipe
Step 1: Prepare your baking pan and oven
Start by heating your oven to a cozy 350°F (175°C). Grease your 9×9-inch pan or line it with parchment paper for an easy release later, setting yourself up for hassle-free baking and cleanup.
Step 2: Cook the rhubarb filling
Combine chopped rhubarb, sugar, cornstarch, and water in a small saucepan. Cook gently over medium heat, stirring now and then, until the mixture thickens and the rhubarb softens—this takes about 5 to 7 minutes. Let it cool so it sets beautifully in your bars.
Step 3: Make the oat crumble mixture
In a medium bowl, mix together flour, oats, brown sugar, baking soda, and salt. Then, add softened butter, the egg, and vanilla extract. Stir it all together until you get a deliciously crumbly dough with just the right consistency for pressing and sprinkling.
Step 4: Form the crust
Press two-thirds of the oat crumble firmly into the bottom of your prepared pan. This sturdy layer will support the filling while delivering that incredible crunch you crave.
Step 5: Add the rhubarb filling
Spread the cooled rhubarb filling evenly over the oat crust, ensuring every bite gets a tangy, fruity punch.
Step 6: Top with the remaining crumble
Sprinkle the rest of the oat mixture over the rhubarb layer for a crumbly, textured topping that will bake up golden and irresistible.
Step 7: Bake to perfection
Pop the pan into your preheated oven and bake for 35 to 40 minutes. Look for a golden brown top and that delightful bubbling of the filling peeking through the topping.
Step 8: Cool and serve
Let the bars cool completely right in the pan. This step is crucial for the filling to firm up so you can cut perfect squares that hold together yet remain tender.
How to Serve Amish Oatmeal Rhubarb Bars Recipe
Garnishes
A dusting of powdered sugar or a dollop of freshly whipped cream dramatically elevate the rustic charm of these bars. For a bit of extra freshness, a few mint leaves or a drizzle of honey can add just the right contrast.
Side Dishes
Pair your bars with a scoop of vanilla ice cream or some creamy homemade yogurt. Their mild sweetness and soothing texture perfectly complement the tart rhubarb and hearty oat layers.
Creative Ways to Present
For a charming touch, serve the bars on a wooden board or vintage plate to highlight their rustic appeal. You might also try cutting them into fun shapes using cookie cutters for special occasions or gift-giving.
Make Ahead and Storage
Storing Leftovers
Store your leftover Amish Oatmeal Rhubarb Bars in an airtight container at room temperature for up to 3 days. They’re best enjoyed within this timeframe when the crumb topping is still crisp and the filling fresh.
Freezing
If you want to save them longer, freeze the bars tightly wrapped in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge and they’ll taste almost as fresh as the day you baked them.
Reheating
To reheat, warm individual bars in the microwave for about 20 seconds or in a preheated 325°F oven for 10 minutes. This restores the crumbly texture and brings back that freshly baked aroma.
FAQs
Can I substitute the rhubarb with another fruit?
Absolutely! While rhubarb provides that signature tartness, you can experiment with strawberries, raspberries, or even a combination. Just keep the filling’s texture in mind, and adjust the sugar if needed for sweetness.
What type of oats should I use?
Old-fashioned rolled oats are ideal for this recipe because they provide great texture and hold up well during baking. Instant oats might make the topping too soft, and steel-cut oats are too coarse.
Is it necessary to pre-cook the rhubarb filling?
Yes, cooking the rhubarb mixture thickens it and prevents soggy bars. It ensures the filling sets properly so it doesn’t run during baking and cutting.
Can this recipe be made gluten-free?
You can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Just ensure the oats are certified gluten-free as well for the best results.
How do I get perfectly cut bars without crumbling?
Allow the bars to cool completely in the pan before slicing. Using a sharp knife and wiping it clean between cuts helps achieve clean, intact squares.
Final Thoughts
This Amish Oatmeal Rhubarb Bars Recipe is a wonderful blend of nostalgic flavors and simple ingredients that makes baking feel both special and approachable. It’s the kind of recipe that quickly becomes a favorite, bringing smiles at every bite and a touch of warmth to any table. Trust me, once you make these bars, they’ll become your go-to for sharing comfort and joy with those you love.
Print
Amish Oatmeal Rhubarb Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Amish Oatmeal Rhubarb Bars feature a tender, crumbly oat crust and topping surrounding a sweet-tart rhubarb filling. With a buttery oat base and a tangy rhubarb center thickened with cornstarch, these bars bake up golden and perfect for a delightful dessert or snack.
Ingredients
Rhubarb Filling
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Oat Crust and Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper to prevent sticking.
- Cook Rhubarb Filling: In a small saucepan, combine chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally until the mixture thickens and rhubarb softens (about 5-7 minutes). Remove from heat and set aside to cool.
- Make Oat Dough: In a medium bowl, whisk together flour, rolled oats, brown sugar, baking soda, and salt. Add softened butter, egg, and vanilla extract. Mix until a crumbly dough forms.
- Form Crust: Press about two-thirds of the oat mixture evenly into the bottom of the prepared baking pan, creating a firm crust layer.
- Add Filling: Spread the cooled rhubarb filling evenly over the oat crust layer.
- Add Topping: Sprinkle the remaining oat mixture over the rhubarb filling to create a crumbly topping.
- Bake: Bake in the preheated oven for 35-40 minutes or until the top turns golden brown and the rhubarb filling is bubbling.
- Cool and Serve: Allow the bars to cool completely in the pan to set before cutting into 16 squares. Serve and enjoy this classic treat.
Notes
- Ensure the rhubarb filling is cool before spreading to prevent the topping from becoming soggy.
- Parchment paper helps with easy removal of bars from the pan.
- These bars store well in an airtight container for up to 3 days at room temperature or 1 week refrigerated.
- For a twist, sprinkle chopped nuts on top before baking.
- Rhubarb can be substituted with other tart fruits like cranberry or sour cherry.
