Description
These Amish Oatmeal Rhubarb Bars are a delightful treat combining a sweet and tangy rhubarb filling with a buttery, crumbly oat crust and topping. Perfect for a wholesome dessert or snack, they offer a comforting blend of textures and flavors baked to golden perfection.
Ingredients
Scale
Rhubarb Filling
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Oatmeal Crust and Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Cook Rhubarb Filling: In a small saucepan, combine the chopped rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the rhubarb is softened, about 5-7 minutes. Remove from heat and set aside to cool completely.
- Mix Oatmeal Crust and Topping: In a medium bowl, whisk together the flour, oats, brown sugar, baking soda, and salt. Add softened butter, egg, and vanilla extract. Mix thoroughly until the dough becomes crumbly and well combined.
- Form the Crust: Press about two-thirds of the oat mixture evenly into the bottom of the prepared baking pan, creating a firm crust layer.
- Spread Rhubarb Layer: Spread the cooled rhubarb filling evenly over the crust, ensuring it covers the surface completely.
- Add Topping: Sprinkle the remaining oat mixture over the rhubarb filling to form a crumbly top layer.
- Bake the Bars: Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the rhubarb filling is bubbling around the edges.
- Cool and Serve: Allow the bars to cool completely in the pan to set properly before cutting into squares. Serve and enjoy this delightful dessert!
Notes
- Make sure the rhubarb filling is completely cooled before spreading it over the crust to prevent it from soaking into the crust.
- Use parchment paper for easy removal of the bars from the pan and cleaner slicing.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can substitute the butter with a vegan alternative to make the bars dairy-free, but the texture may slightly change.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the oat mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Amish, American
