Amish Oatmeal Rhubarb Bars

A delicious, tangy-sweet dessert with a buttery oatmeal crust, rhubarb filling, and a crumbly topping. These bars are perfect for a light, comforting treat, combining the flavors of oats and fresh rhubarb.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 12

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

For the Crust and Topping:
1 ½ cups rolled oats
1 ¼ cups all-purpose flour
1 cup brown sugar packed
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup unsalted butter cold, cut into cubes
For the Rhubarb Filling:
3 cups chopped rhubarb fresh or frozen
1 cup granulated sugar
2 tbsp cornstarch
½ cup water
1 tsp vanilla extract

Equipment

9x13-inch baking pan
Mixing bowls
Whisk
Measuring cups and spoons
Spoon or spatula
Parchment paper (optional, for easy removal)

Method

Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch pan with parchment paper.
Prepare Crust and Topping: In a large bowl, combine oats, flour, brown sugar, baking soda, salt, and cinnamon. Add cold butter and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs. Set aside about 1 cup of this mixture for the topping.
Make Rhubarb Filling: In a saucepan, combine rhubarb, granulated sugar, cornstarch, and water. Bring to a simmer over medium heat, stirring frequently until thickened. Remove from heat and stir in vanilla.
Assemble Bars: Press the oat mixture evenly into the bottom of the prepared pan. Pour the rhubarb filling over the crust. Sprinkle the reserved oat mixture on top.
Bake: Bake for 35-40 minutes or until the top is golden and the filling is bubbling. Let cool completely before cutting into squares.

Notes

Storage: Store at room temperature for 2-3 days, or refrigerate for up to 1 week.
Freezing: These bars freeze well for up to 3 months. Wrap in plastic wrap and store in an airtight container.
Customization: Feel free to adjust the sweetness of the rhubarb filling based on how tart your rhubarb is. Add a pinch of cinnamon to the filling for extra warmth.