These delicious Rhubarb Oatmeal Bars taste like rhubarb pie in bar form. The base and crumb are both made with hearty oats and lots of butter and sugar. The rhubarb sprinkled in between is perfectly tangy and balances all the flavours so well!
Add these rhubarb oatmeal bars to your spring bake! They are so good! Especially served warm with a slice of vanilla ice cream.
The base and crumb are the same, so you don't have to add an extra step or clean extra dishes.
They are perfectly tart, with a delicious buttery sugar bite throughout.
For more rhubarb recipes, try Rhubarb Muffins, Easy Strawberry Rhubarb Bars, and Strawberry Rhubarb Tart.
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Ingredients Notes
Here are the ingredients we'll be using for this recipe. They are all simple, everyday ingredients. For the full recipe card with measurements, continue scrolling down.
- Butter: I used unsalted butter, this will be melted and cooled.
- Flour: Make sure to use all-purpose flour.
- Baking powder: Make sure it's not expired.
- Cornstarch: This helps thicken the filling.
- Strawberry Jello: This is placed in the rhubarb filling. It helps add some flavour but also thicken up the filling. If you don't have jello, add cornstarch instead.
- Rhubarb: I used fresh pink rhubarb for that pop of colour. Regardless of the colour, it will still have the same flavour. Rhubarb that is older in the season may be tougher and more stringy, so you can peel it if you want to.
- Oats: I used rolled oats, also known as old-fashioned or large flake oats. Don't use quick oats.
- White sugar: Make sure it's granulated sugar and not powdered sugar.
Step by step instructions
Here is how to make and bake these Rhubarb Oatmeal Bars. You will need a 9×9 baking pan lined with parchment paper, 2 mixing bowls, and a spatula.
Step 1 – Prep. Grease the pan. For easy removal of the bars, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.
Step 2 - Make base and crumb. In a large bowl, add flour, baking soda, baking powder, oats, cinnamon, and dark brown sugar. Mix together.
Step 3 - Add wet ingredients. Add the melted and cooled butter, maple syrup, and vanilla. Using a spoon or fork, mix together until absorbed, evenly distributed, and combined. Place 1 1/2 cups of the streusel aside for the topping. Into the 1 1/2 cups of streusel, add 2 tbsp of flour and mix in to absorb and form more of a streusel topping. Then set in the fridge to chill for later use.
Step 4 - Transfer into pan. Add the remaining crumb into the bottom of the prepared pan and press down evenly. Bake for 15 minutes.
Step 5 - Make rhubarb filling. Take the rhubarb and chop it in 1/4" pieces. Then into a large bowl, add white sugar, rhubarb, strawberry jello, and cornstarch.
Step 6 - Layer. Once the base has baked, take the rhubarb filling and add it evenly on top. Sprinkle remaining streusel on top as well. Bake for 40-50 minutes or until the top has reached a golden brown and the rhubarb is soft when a toothpick is inserted in.
Allow the rhubarb oatmeal bars to cool completely before slicing! You can speed this up by putting them in the refrigerator. Then slice, and enjoy!
The bars are best served fresh or the next day. They stay good in the fridge in an airtight container for up to 5 days!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. It is the most accurate way of measuring your ingredients in the kitchen and helps you avoid measuring mistakes while baking. This is one of my favourites.
- Press the base down firmly: This is really important!
- Allow it to cool: These oatmeal bars are very soft when they come out of the oven. If you want them to slice into squares, you have to wait for them to chill. If you want to eat a messy slice warm with a scoop of ice cream, go ahead!
- Make a slight border along the edge. This will prevent the filling from leaking underneath! Also leave about a 1 cm border all around when spreading the rhubarb filling.
FAQ
Can I use any colour rhubarb?
Yes. The colour doesn't matter, they will taste the same.
Why do you add extra flour into the streusel?
The base is meant to press down firmly, while the streusel is more of a crumb-like sprinkle texture. I added more flour into it to absorb more of the wetness and create a streusel-like consistency.
How do I store these Rhubarb Oatmeal Bars?
The bars are best enjoyed fresh from the oven or the next day. You can keep them in an airtight container in the fridge for up to 5 days.
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Rhubarb Oatmeal Bars
Ingredients
For the bars
- 2 cups all-purpose flour + 2 tbsp (16g) for topping
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 2 1/2 cups rolled oats
- 1/4 tsp cinnamon
- 1/2 cup dark brown sugar or light brown sugar
- 1 cup butter melted and cooled
- 3 tbsp maple syrup room temperature
- 1 tsp vanilla
For the base/topping
- 4 cups rhubarb washed, dried, and sliced 1-2 cm thickness
- 2 tbsp cornstarch
- 2 tbsp strawberry jello* see notes if you don't have any
- 5 tbsp white sugar
Instructions
- Preheat the oven to 350℉/176℃. For easy removal of the bars, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside. Melt the butter and allow it to cool as you prep the rest of your ingredients.
- In a large bowl, add all-purpose flour, baking soda, baking powder, oats, cinnamon, and dark brown sugar. Mix together.2 cups all-purpose flour, 1/4 tsp baking soda, 1/2 tsp baking powder, 2 1/2 cups rolled oats, 1/4 tsp cinnamon, 1/2 cup dark brown sugar
- Add the melted butter, maple syrup, and vanilla. Using a spoon or fork, mix together until combined. Place 1 1/2 cups of the base aside for the topping. Add the remaining crumb into the bottom of the prepared pan and press down evenly. Bake for 15 minutes.1 cup butter, 3 tbsp maple syrup, 1 tsp vanilla
- Into the 1 1/2 cups with the base, add 2 tbsp of flour and mix together. This will help absorb the crumb and form more of a streusel topping with bigger and smaller pieces. Then set in the fridge to chill.
- Take the freshly washed and dried rhubarb and chop it in 1-2cm pieces. Then into the same bowl, add white sugar, rhubarb, strawberry jello, and cornstarch.4 cups rhubarb, 2 tbsp cornstarch, 2 tbsp strawberry jello*, 5 tbsp white sugar
- Once the base has baked, take the rhubarb filling and add it evenly on top. Sprinkle remaining streusel on top as well. Bake for 40-50 minutes or until the top has reached a golden brown and the rhubarb is soft when a toothpick is inserted in.
- Allow the rhubarb oatmeal bars to cool completely before slicing! You can speed this up by putting them in the refrigerator. Then slice, and enjoy!
- The bars are best served fresh or the next day. They stay good in the fridge in an airtight container for up to 5 days!
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