Introduction
Rhubarb Oat Bars are the perfect cross between a fruit crumble and a hearty granola bar. With a tender, buttery oat crust and a vibrant, tangy rhubarb filling, these bars are a delicious way to enjoy one of spring’s most underrated ingredients. They’re easy to slice and share, making them perfect for lunchboxes, brunches, or a simple sweet treat.
A Brief History
Rhubarb has been used in cooking since ancient China, originally for medicinal purposes. It wasn’t until the 18th century that it became a common food ingredient in Europe and North America. Pairing rhubarb with oats and turning it into bar form is a more modern adaptation, growing popular in the mid-20th century when home baking trends embraced quick, portable desserts. The tartness of rhubarb balances beautifully with the sweet, buttery oat base, making it a springtime staple.
Why You’ll Love This Recipe
🍴 Perfectly Portable – Great for picnics, parties, or snacking on the go.
🌿 Seasonal and Fresh – Rhubarb brings a unique flavor you won’t want to miss.
💡 Simple Ingredients – Pantry staples plus fresh rhubarb.
🌾 Hearty Oat Crust – Buttery, nutty, and satisfying.
🎂 Double Duty Dough – One mix serves as both crust and crumbly topping!
Rhubarb Oat Bars Recipe
Ingredients
For the Rhubarb Filling:
- 3 cups chopped fresh rhubarb
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Oat Crust and Topping:
- 1 ½ cups rolled oats
- 1 ¼ cups all-purpose flour
- ¾ cup packed brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Make the filling: In a saucepan over medium heat, combine rhubarb, sugar, cornstarch, lemon juice, and vanilla. Cook until the rhubarb softens and the mixture thickens, about 5–7 minutes. Set aside to cool.
- Mix the crust/topping: In a large bowl, stir together oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until crumbly.
- Assemble: Press 2/3 of the oat mixture into the bottom of the prepared pan. Spread the rhubarb filling evenly over the crust. Sprinkle the remaining oat mixture over the top.
- Bake for 30–35 minutes, or until the top is golden brown.
- Cool completely before slicing into bars.
Tips & Variations
🍓 Add strawberries to the filling for a classic combo.
🌰 Mix in chopped nuts for extra crunch in the topping.
🌾 Make it gluten-free with a gluten-free flour blend.
🍯 Try honey instead of sugar for a natural sweetener twist.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes—just thaw and drain it before cooking to avoid excess moisture.
Do these bars freeze well?
Absolutely! Wrap tightly and freeze for up to 2 months. Thaw in the fridge or at room temp.
Can I reduce the sugar?
You can adjust sugar in both the filling and topping, though it may alter texture slightly.
Do I need to peel rhubarb?
Nope! As long as it’s fresh and tender, just wash and chop.
Final Thoughts
Rhubarb Oat Bars are a delightful celebration of spring produce—simple, nostalgic, and oh-so-tasty. Whether you’re baking them for a gathering or just to enjoy with a warm cup of tea, these bars hit the sweet spot between rustic and refined. One bite, and you’ll fall in love with rhubarb all over again! 🌸🍴
🍓 Rhubarb Oat Bars Recipe 🥣
Ingredients
Rhubarb Filling:
- 3 cups chopped rhubarb
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Oat Crust & Crumble:
- 1 ½ cups old-fashioned oats
- 1 ¼ cups all-purpose flour
- ¾ cup brown sugar
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Prepare the filling: In a saucepan over medium heat, cook rhubarb, sugar, lemon juice, and cornstarch until thick and bubbly (about 8–10 minutes). Stir in vanilla. Let cool.
- Make the oat mixture: In a large bowl, mix oats, flour, brown sugar, cinnamon, baking soda, and salt. Stir in melted butter until crumbly.
- Assemble: Press 2/3 of the oat mixture into the bottom of the pan. Spread rhubarb filling on top. Crumble remaining oat mixture over the filling.
- Bake for 35–40 minutes until golden brown. Cool completely before cutting into bars.