Description
Sweet and tangy rhubarb oat bars with a buttery crumb topping—an easy, comforting treat with the perfect balance of textures.
Ingredients
- 2 cups fresh rhubarb, diced into 1/2-inch pieces
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch square baking pan.
2. In a large bowl, combine oats, flour, brown sugar, cinnamon, and salt.
3. Add melted butter and vanilla extract, mixing until the texture resembles wet sand and holds together when pressed.
4. Press half of the oat mixture firmly into the bottom of the prepared pan to form the base.
5. Evenly scatter the diced rhubarb over the base layer.
6. Sprinkle the remaining oat mixture over the rhubarb without pressing it down.
7. Bake for 30 to 35 minutes, until the top is golden brown and the edges are crisp.
8. Allow to cool completely in the pan before slicing into bars.
Notes
Cut rhubarb into evenly sized pieces (about 1/2-inch) for best texture.
Press the base layer firmly to prevent a soggy bottom.
Do not overbake; the bars will firm up as they cool.
Line the pan with parchment paper for easy removal and clean slicing.
Frozen rhubarb can be used without thawing to avoid excess moisture.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg