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
Scale
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.
