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A square serving of rhubarb oatmeal crumble with a golden, crumbly oat topping rests on a white plate. A fork is placed beside it. The background features a wooden table surface and a partial view of a napkin.
Kathie Lapcevic

Oatmeal Rhubarb Bars

4.50 from 4 votes
Make old-fashioned rhubarb oatmeal bars for the rhubarb lover in your life. These tart but sweet rhubarb bars are the perfect dessert for spring and early summer. 


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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 271
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 Cups Rolled Oats
  • 1 Cup Brown Sugar lightly packed
  • 1 ½ Cups Self-Rising Flour
  • 1 Cup Salted Butter softened to room temperature**
Rhubarb Filling
  • 3 Cups Rhubarb diced
  • ¾ Cup Sugar
  • 2 Tablespoons Cornstarch
  • ¼ Cup Cold Water
  • 1 teaspoon Vanilla Extract

Equipment

Method
 

  1. Preheat the oven to 350℉
  2. Grease a rectangle (9x13-inch) baking dish. Or line bottom of the pan with parchment paper.
  3. Make the Filling:*
  4. In a saucepan, combine the rhubarb, sugar, cornstarch, and water.
  5. Simmer over medium heat, stirring frequently until it thickens and the liquid becomes clear.
  6. Remove from heat, stir in the vanilla. Set aside.
  7. Make the Crust:
  8. Mix all the ingredients together in a medium mixing bowl until crumbly. This mixes together quite easily with a for but you could also use a hand mixer on low or a pastry blender.
  9. Press 2/3 of the mixture evenly into the bottom of the prepared pan. 
  10. Spread the rhubarb mixture in an even layer over the bottom crust.
  11. Top the filling with the remaining crust, by crumbling bits of the oat mixture over the top. This will create a crumble topping without any extra work. 
  12. Bake in the preheated oven for 30-35 minutes, or until crust is golden brown and filling is bubbling.
  13. Let pan cool on a wire rack.
  14. When cool, slice and serve.
  15. Store leftovers in the refrigerator.

Nutrition

Serving: 1gCalories: 271kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 236mgFiber: 2gSugar: 21g

Notes

*Use a quart car of rhubarb pie filling instead of making the filling, if desired.
**If using unsalted butter, add 1/4 tsp salt to crust ingredients.

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