Rhubarb Oatmeal Bars offer a delightful combination of tangy rhubarb and sweet, crumbly oatmeal crust, making them a perfect treat for spring and early summer when rhubarb is in season. These bars strike a wonderful balance between the tartness of the rhubarb and the sweetness of the sugar, enveloped in a buttery crust that’s simply irresistible.
Ingredients
For the Crust:
- 1½ cups all-purpose flour
- ¾ cup cold butter, cubed
- ¼ cup powdered sugar
For the Filling:
- 3 large eggs, lightly beaten
- 2 cups white sugar (adjustable for desired sweetness)
- ½ cup all-purpose flour
- ½ tsp salt
- 4 cups rhubarb, diced
For the Oatmeal Crust:
1 cup all-purpose flour
¾ cup cold butter, cubed
¼ cup powdered sugar
For the Filling:
3 large eggs, lightly beaten
2 cups white sugar (can be reduced for a less sweet, more tart dessert)
½ cup all-purpose flour
½ tsp salt
4 cups rhubarb, diced
Directions
Prepare the Oven and Pan:
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the all-purpose flour, rolled oats, and powdered sugar for the crust.
Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
Press the crumbs into a well-greased 9×13 inch baking pan.
Bake the crust for 10-12 minutes or until lightly browned.
Mix the Filling:
While the crust is baking, in another bowl, combine the eggs, sugar, flour, and salt for the filling.
Gently stir in the diced rhubarb.
Bake the Filling:
Pour the rhubarb mixture over the hot crust.
Return the bars to the oven, reduce the temperature to 325°F (163°C), and bake for 30-35 minutes or until the filling is set and no longer jiggly.
Cool and Serve:
Cool the bars on the counter for 30 minutes.
Refrigerate to chill completely before cutting into bars.
Directions
Prepare the Oven and Pan:
- Preheat the oven to 350°F (177°C).
- In a medium bowl, mix the flour and powdered sugar for the crust.
- Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Press the crumbs into a well-greased 9×13 inch baking pan.
- Bake the crust for 10-12 minutes or until lightly browned.
Mix the Filling:
- While the crust is baking, in another bowl, combine the eggs, sugar, flour, and salt for the filling.
- Gently stir in the diced rhubarb.
Bake the Filling:
- Pour the rhubarb mixture over the hot crust.
- Return the bars to the oven, reduce the temperature to 325°F (163°C), and bake for 30-35 minutes or until the filling is set and no longer jiggly.
Cool and Serve:
- Cool the bars on the counter for 30 minutes.
- Refrigerate to chill completely before cutting into bars.
Notes
- Sugar Adjustment: The amount of sugar can be reduced to 1½ cups if you prefer a more tart flavor.
- Butter Alternative: For a lighter version, you can substitute half of the butter in the crust with unsweetened applesauce.
- Gluten-Free: Use a gluten-free flour mix if you wish to make this dessert gluten-free.
Frequently Asked Questions
Can I use frozen rhubarb? Yes, frozen rhubarb works well in this recipe. Thaw and drain it well before using to avoid adding extra moisture.
How do I store Rhubarb Oatmeal Bars? Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Can I add other fruits to the filling? Absolutely! Consider adding strawberries or raspberries for a berry-rhubarb version that’s equally delicious.
Conclusion
Rhubarb Oatmeal Bars are a wonderful dessert that showcases the unique flavor of rhubarb. Whether you’re serving them at a casual gathering, enjoying them as a sweet treat after a meal, or simply indulging in a mid-afternoon snack, these bars are sure to please. Enjoy the blend of textures and flavors that make this recipe a seasonal favorite.
