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–+ servings

Rhubarb Oatmeal Bars

Ania
Delicious Rhubarb Oatmeal Bars taste like rhubarb pie in bar form. The rhubarb sprinkled in between is perfectly tangy and balances the sweet buttery sugar streusel so well!
5 from 1 vote

Ingredients
 
 

For the bars

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!

Notes

Strawberry jello - Adding jello powder is important in this recipe as it helps absorb the excess rhubarb juices while baking so the bottom of the squares don’t become soggy. It also adds more flavour! You can bake without the jello powder, but add 1 extra tbsp of cornstarch into the rhubarb.