Rhubarb Oat Bars with Cinnamon Sugar Recipe
Delicious and comforting Rhubarb Oat Bars featuring a tender oat crust and a sweet-tart rhubarb filling, baked to golden perfection and topped with cinnamon sugar. Perfect for a wholesome snack or dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Rhubarb Filling
- 4 cups chopped rhubarb
- 1/2 cup sugar
- 1 tbsp water
- Generous squeeze of lemon juice
Oat Crust and Topping
- 1 1/4 cups flour
- 1 1/4 cups quick oats
- 2/3 cup sugar
- 1/4 tsp salt
- 1/2 cup butter, melted
- Cinnamon and sugar mix, for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line the bottom and sides of a 9 x 9 inch baking pan with parchment paper, then set aside.
- Make the Rhubarb Filling: In a saucepan, combine the chopped rhubarb, 1/2 cup sugar, water, and a generous squeeze of lemon juice. Simmer on low-medium heat for about 10 minutes until the rhubarb is soft but still chunky. Remove from heat and set aside.
- Prepare the Oat Mixture: In a large bowl, mix together the flour, quick oats, 2/3 cup sugar, and salt. Stir in the melted butter until well combined.
- Assemble the Base: Measure out 1/2 cup of the oat mixture and set it aside for later. Press the remaining oat mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
- Add the Rhubarb Layer: Spread the cooked rhubarb filling evenly over the oat crust in the pan.
- Top with Remaining Oat Mixture and Cinnamon Sugar: Sprinkle the reserved 1/2 cup oat mixture over the rhubarb layer evenly or randomly. Then sprinkle the top with cinnamon and sugar to your taste.
- Bake: Bake in the preheated oven for about 1 hour, until the top is golden brown and the rhubarb filling is bubbling.
- Cool and Serve: Remove from oven and allow to cool for at least 2 hours before slicing into bars. This helps the bars set properly for clean cuts.
Notes
- Ensure the rhubarb is soft but still has some chunks after simmering for best texture.
- The oat crust can be pressed firmly to avoid crumbling when cutting.
- Letting the bars cool thoroughly before slicing helps them hold together better.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nuttier flavor, consider sprinkling chopped nuts on top before baking.